Ingredients
– 2 cups shredded cooked chicken (preferably grilled or rotisserie)
– 1 cup black beans, drained and rinsed
– 1 cup corn (fresh, frozen, or canned)
– 1 cup low-fat cottage cheese
– 1 cup shredded low-fat cheese (cheddar, mozzarella, or a blend)
– 1 cup enchilada sauce (store-bought or homemade)
– 8 whole wheat tortillas
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– ½ teaspoon garlic powder
– ½ teaspoon onion powder
– Salt and pepper to taste
– Fresh cilantro for garnish (optional)
Instructions
Creating these Delicious High Protein Chicken Enchiladas is simple if you follow these steps:
1. Preheat your oven to 375°F (190°C).
2. Prepare the Filling: In a large mixing bowl, combine the shredded chicken, black beans, corn, cottage cheese, half of the shredded cheese, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix well.
3. Warm the Tortillas: To make them more pliable, warm the tortillas in a skillet or microwave for a few seconds.
4. Fill the Tortillas: Spoon about â…“ cup of the chicken mixture onto each tortilla. Roll them up tightly and place seam-side down in a greased baking dish.
5. Add Sauce: Pour the enchilada sauce over the rolled tortillas, ensuring they are well covered.
6. Top with Cheese: Sprinkle the remaining shredded cheese evenly over the enchiladas.
7. Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
8. Garnish: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro if desired.
Following these steps will guide you in creating a delicious meal that is both comforting and healthy.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
Nutrition
- Serving Size: 4-6 servings
- Calories: 350 kcal
- Fat: 10g
- Protein: 30g