High Protein Creamy White Enchilada
Elevate your enchilada game with this High Protein Creamy White Enchilada recipe, a deliciously satisfying dish that’s both nutritious and indulgent. Packed with lean shredded chicken, protein-rich black beans, and creamy plain Greek yogurt, this hearty twist on a classic enchilada delivers a flavorful punch with every bite. Whole wheat tortillas cradle a savory filling seasoned with cumin, paprika, and garlic, while a velvety yogurt-based sauce and melted Monterey Jack cheese add a luscious, crave-worthy finish. Perfectly baked to golden, bubbly perfection and garnished with fresh cilantro, this wholesome meal is ideal for family dinners or meal prep. Quick and easy to prepare with just 20 minutes of prep time, it’s a crowd-pleaser that's both healthy and comforting. Keywords: high-protein enchiladas, creamy white enchilada, healthy dinner recipe, easy family meals.
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Recipe Information
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 cup black beans, drained and rinsed
- 1 cup plain Greek yogurt
- 1 cup low sodium chicken broth
- 2 cups shredded Monterey Jack cheese
- 8 whole wheat tortillas
- 1 4 oz can canned green chilies, diced
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp cumin
- 1 tsp paprika
- 0.5 tsp salt
- 0.5 tsp pepper
- 0.25 cup cilantro, chopped
- 1 tbsp olive oil
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and the onion is translucent, about 3-4 minutes.
Add the chicken breasts to the skillet with the onions and garlic. Season with cumin, paprika, salt, and pepper. Cook for 6-8 minutes on each side or until the chicken is fully cooked and no longer pink inside.
Remove the chicken from the skillet and shred it using two forks. Return it to the skillet and mix in the black beans and diced green chilies. Stir until well combined.
In a medium bowl, whisk together the Greek yogurt and chicken broth to create a creamy sauce.
Spread a small amount of the yogurt mixture on the bottom of a 9x13 inch baking dish to prevent sticking. Fill each tortilla with a portion of the chicken mixture, roll them tightly, and place seam-side down in the baking dish.
Pour the remaining yogurt mixture over the enchiladas, spreading evenly.
Sprinkle the shredded Monterey Jack cheese over the top of the enchiladas.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with chopped cilantro before serving and enjoy!
Nutrition Facts
Calories |
3292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.6 g | 161% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 610 mg | 203% | |
| Sodium | 6298 mg | 274% | |
| Total Carbohydrate | 266.6 g | 97% | |
| Dietary Fiber | 43.8 g | 156% | |
| Total Sugars | 22.8 g | ||
| Protein | 275.0 g | 550% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 2443 mg | 188% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 3813 mg | 81% | |
*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.
