Description
Delicious and nutritious enchiladas packed with shredded chicken, Greek yogurt, and black beans for a healthy twist.
Ingredients
Scale
- 3 cups shredded cooked chicken breast (about 1.5 lbs)
- 1 cup plain Greek yogurt (or blended cottage cheese)
- 1 can (15 oz) black beans (rinsed and drained)
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 8 large high-protein tortillas (or low-carb tortillas)
- 2 cups red enchilada sauce (divided)
- 2 cups shredded Mexican cheese blend
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Pour about 1/2 cup of enchilada sauce into the bottom of the dish and spread it to coat.
- Combine the shredded chicken, Greek yogurt, rinsed black beans, chili powder, cumin, and garlic powder in a large mixing bowl. Mix thoroughly until all ingredients are well combined.
- Wrap the stack of tortillas in a damp paper towel and microwave for 30-45 seconds until they are warm and pliable. This prevents them from cracking.
- Lay a tortilla flat and spoon approximately 1/3 cup of the chicken filling down the center. Roll it up tightly and place it seam-side down into the prepared baking dish.
- Continue filling and rolling the remaining tortillas, arranging them snugly in the dish.
- Pour the rest of the enchilada sauce evenly over the top of the rolled tortillas. Sprinkle the shredded Mexican cheese blend over the sauce.
- Bake for 20-25 minutes, until the sauce is bubbly and the cheese is fully melted and slightly golden. Let the enchiladas rest for 5 minutes before serving.
- Garnish with fresh cilantro, a dollop of Greek yogurt, or sliced avocado if desired.
Notes
These enchiladas are versatile and customizable. They also make excellent leftovers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg