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- 2 cups cooked chicken, shredded - 1 cup black beans, drained and rinsed - 1 cup corn kernels, fresh or frozen - 1 cup Greek yogurt or low-fat sour cream - 1 cup shredded cheese (cheddar or a blend) - 1 tablespoon taco seasoning - 8 whole wheat tortillas - 2 cups enchilada sauce (store-bought or homemade) - Optional toppings: 1 avocado, diced and fresh cilantro, chopped To make these enchiladas, I use simple, wholesome ingredients. For the protein, I recommend using shredded chicken. You can use rotisserie chicken for quick prep. Black beans add fiber and taste, while corn brings sweetness. For the creamy texture, Greek yogurt or low-fat sour cream works great. I like to sprinkle shredded cheese on top for a melty finish. Taco seasoning packs in a lot of flavor without extra effort. Whole wheat tortillas make this dish a bit healthier. I prefer to make my enchilada sauce, but store-bought works too. Top your enchiladas with fresh avocado and cilantro for a bright touch. These ingredients create a flavorful dish that fuels your day. {{ingredient_image_1}} - Step 1: Preheat the oven Start by preheating your oven to 375°F (190°C). This step is key for even cooking. - Step 2: Mix the filling ingredients In a large bowl, combine the shredded chicken, black beans, corn, and Greek yogurt. Add the taco seasoning and half of the cheese. Mix all the ingredients well until combined. This filling is tasty and packed with protein. - Step 3: Prepare the tortillas Warm the whole wheat tortillas in a pan or microwave for about 30 seconds. This makes them soft and easy to roll. - Step 4: Fill and roll the tortillas Spoon about 1/3 cup of the chicken mixture into each tortilla. Roll them tightly and place them seam-side down in a greased 9x13-inch baking dish. Make sure they are snug together to keep the filling inside. - Step 5: Add enchilada sauce and cheese Pour the enchilada sauce evenly over the rolled tortillas. Then, sprinkle the remaining cheese on top. This step adds flavor and helps the enchiladas stay moist. - Step 6: Bake and serve Cover the dish with foil and bake for 20 minutes. After that, remove the foil and bake for an additional 10 minutes. The cheese should be melted and bubbly. Once done, let it cool for a few minutes. Top with diced avocado and fresh cilantro before serving. Enjoy your protein-packed meal! To boost protein, you can add: - 1 cup black beans, drained and rinsed - 1 cup cooked quinoa These items enhance nutrition and flavor. Beans offer fiber and help fill you up. Quinoa adds a nutty taste and is a complete protein. You might also think about using lower-fat cheese options. This choice keeps your enchiladas creamy while cutting calories. Look for reduced-fat cheddar or mozzarella. These cheeses melt well and taste great. For easy shredding, consider using a stand mixer. Place cooked chicken in the bowl, attach the paddle, and mix on low for a few minutes. The chicken will shred quickly without much effort. If you have leftovers, store them in airtight containers. They stay fresh for about three days in the fridge. For meal prep, divide into single servings. This way, you can enjoy a tasty meal anytime. To make your meal shine, serve the enchiladas with fresh sides. A simple salad or mixed greens works well. The crunch adds a nice contrast to the soft enchiladas. For presentation, use a colorful plate. Garnish with extra cilantro and a lime wedge. These touches not only look appealing but also add freshness to each bite. Pro Tips Use Rotisserie Chicken: For a quicker preparation, use store-bought rotisserie chicken. It saves time and adds rich flavor. Customize Your Beans: Feel free to swap black beans with pinto beans or kidney beans for a different flavor and texture. Make It Spicy: If you enjoy heat, add diced jalapeños or a dash of hot sauce to the chicken mixture for an extra kick. Garnish Generously: Fresh toppings like diced tomatoes, sliced radishes, or a squeeze of lime juice can enhance the flavor and presentation of your enchiladas. {{image_2}} You can get creative with fillings for your chicken enchiladas. A popular twist is using black beans and corn. This adds a nice texture and vibrant flavor. Simply mix in one cup of black beans and one cup of corn with your chicken filling. You can also add vegetables like bell peppers or spinach. If you prefer, try using different proteins such as turkey or tofu. These options keep the dish exciting and cater to different tastes. For the sauce, you have two main choices: store-bought or homemade. Making your own enchilada sauce is easy and fun. You can blend tomatoes, chili powder, garlic, and onion for a fresh taste. If you love heat, consider a spicy sauce. Adding jalapeños or hot sauce can give your enchiladas a kick. Adjust the spice level to suit your taste. If you need gluten-free options, look for gluten-free tortillas. They work just as well in the recipe. You can also swap the chicken for beans or lentils for a vegetarian meal. For a vegan option, use tofu, plant-based yogurt, and dairy-free cheese. This way, everyone can enjoy these tasty enchiladas, no matter their diet. To keep your leftover enchiladas fresh, store them in an airtight container. This helps prevent them from drying out. You can also wrap them tightly in plastic wrap. I suggest using glass or BPA-free plastic containers. This way, you can easily see what’s inside. You can freeze both uncooked and cooked enchiladas. If you freeze uncooked enchiladas, assemble them and cover with sauce. Freeze them before baking. For cooked enchiladas, allow them to cool completely before freezing. Store them in a container or wrap them well. When you’re ready to eat, thaw them overnight in the fridge. To reheat, bake them at 350°F (175°C) until warm. This usually takes about 20 minutes. Stored enchiladas last about 3 to 4 days in the fridge. After that, they may not taste as good. Signs of spoilage include a sour smell or mold. If you see either, it’s best to throw them away. Always trust your senses when it comes to food safety. For enchiladas, I recommend using cooked chicken breast or rotisserie chicken. Both options are juicy and flavorful. Shred the chicken into small pieces for easy mixing. You can also grill or poach chicken if you prefer. Just ensure it is fully cooked before adding it to your dish. Yes, you can use various cheeses for your enchiladas. Cheddar is a classic choice. Monterey Jack offers a mild flavor. If you want something sharper, try pepper jack for a kick. You can mix cheeses for a fun twist. Just remember that each cheese brings its own taste and melt quality. To add heat, consider using spicy enchilada sauce. You can also mix in jalapeños or chili flakes with your filling. Try adding diced green chiles for extra flavor and warmth. A dash of hot sauce before serving can also spice things up. Adjust the spice to match your taste! This blog post covered easy steps to make delicious chicken enchiladas. You learned about the key ingredients like chicken, cheese, and tortillas. I shared how to prepare, assemble, and bake them perfectly. Tips for making extras and storing meals were also included. Remember, you can adapt this recipe to fit your taste or diet. Now, enjoy creating your enchiladas and savoring every bite!

Protein Packed Chicken Enchiladas

Delicious and healthy chicken enchiladas packed with protein and flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels, fresh or frozen
  • 1 cup Greek yogurt or low-fat sour cream
  • 1 cup shredded cheese (cheddar or a blend)
  • 1 tablespoon taco seasoning
  • 8 whole wheat tortillas
  • 2 cups enchilada sauce (store-bought or homemade)
  • 1 whole avocado, diced (for topping)
  • 1 bunch fresh cilantro, chopped (for garnish)
  • to taste salt and pepper

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large bowl, combine the shredded chicken, black beans, corn, Greek yogurt (or sour cream), taco seasoning, and half of the cheese. Mix well until all ingredients are combined.
  • Warm the tortillas in a pan or microwave for about 30 seconds to make them pliable.
  • Spoon about 1/3 cup of the chicken mixture into each tortilla. Roll the tortillas tightly and place them seam-side down in a greased 9x13-inch baking dish.
  • Once all the tortillas are in the dish, pour the enchilada sauce evenly over the top. Sprinkle the remaining cheese on top of the sauce.
  • Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
  • Remove from the oven and let it cool for a few minutes. Top with diced avocado and sprinkle with fresh cilantro before serving.

Notes

Serve enchiladas on a colorful plate, garnished with extra cilantro and a wedge of lime for added freshness. Optional: Add a side of mixed greens or a simple salad for a complete meal.
Keyword chicken, enchiladas, healthy, Mexican, protein