High Protein Classic Chicken Enchiladas
Elevate your weeknight dinner routine with these High Protein Classic Chicken Enchiladas—a healthy twist on a Mexican favorite! Packed with tender shredded chicken, fiber-rich black beans, vibrant red bell peppers, and wrapped in soft, high-protein tortillas, these enchiladas are as nutritious as they are flavorful. Smothered in zesty enchilada sauce and topped with bubbling cheddar cheese, each bite is a delightful explosion of bold spices like cumin and chili powder. This protein-packed recipe also features a creamy dollop of Greek yogurt and a fresh sprinkle of cilantro for added richness and brightness. Ready in just 60 minutes, this hearty dish is perfect for busy weeknights or meal prep, serving up a wholesome balance of nutrition and comfort. Garnish with lime wedges and dig into Mexican-inspired perfection!
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Recipe Information
Ingredients
- 1.5 pounds Chicken breast
- 2 cups Low-sodium chicken broth
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 pieces Garlic cloves, minced
- 1 medium Red bell pepper, chopped
- 1 can (15 oz) Black beans, drained and rinsed
- 2 cups Enchilada sauce
- 8 pieces High-protein flour tortillas
- 2 cups Shredded cheddar cheese
- 1 cup Greek yogurt, plain
- 0.5 cup Cilantro, chopped
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Lime wedges
Instructions
Preheat your oven to 375°F (190°C).
In a large pot, add chicken breast and cover with low-sodium chicken broth. Bring to a boil, then reduce heat to simmer. Cook for about 15-20 minutes until chicken is cooked through.
Remove chicken from the broth, let it cool slightly, then shred using two forks.
In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté for about 3-4 minutes until the onion becomes translucent.
Add red bell pepper, black beans, shredded chicken, cumin, chili powder, salt, and black pepper. Stir to combine and cook for an additional 5 minutes.
Spread 1/2 cup of enchilada sauce over the bottom of a 9x13 inch baking dish.
Place about 1/2 cup of the chicken mixture along the center of each high-protein tortilla. Roll up and place seam-side down in the baking dish.
Pour the remaining enchilada sauce over the rolled tortillas and top with shredded cheddar cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is bubbly and golden.
Remove enchiladas from the oven, let cool for a couple of minutes. Serve with a dollop of plain Greek yogurt and chopped cilantro on top, and garnish with lime wedges.
Nutrition Facts
Calories |
4212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.2 g | 219% | |
| Saturated Fat | 70.6 g | 353% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 852 mg | 284% | |
| Sodium | 11560 mg | 503% | |
| Total Carbohydrate | 305.1 g | 111% | |
| Dietary Fiber | 62.4 g | 223% | |
| Total Sugars | 41.7 g | ||
| Protein | 389.8 g | 780% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2709 mg | 208% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 5429 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
