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- High-protein chicken breast: Chicken breast packs a protein punch. It helps build muscles and keeps you full. - Black beans and their benefits: Black beans are rich in protein and fiber. They aid digestion and help you feel satisfied longer. - Low-fat cottage cheese for protein boost: Cottage cheese adds creaminess and protein. It is lower in fat, making it a smart choice. - Whole wheat tortillas and health advantages: Whole wheat tortillas offer more fiber than white ones. They support better digestion and provide lasting energy. - Suggested toppings and garnishes: Fresh cilantro brightens the dish. Greek yogurt adds creaminess and a protein boost. You can also use avocado or sliced jalapeños for extra flavor. {{ingredient_image_1}} 1. Preheat the oven Start by setting your oven to 375°F (190°C). This step is key for even cooking. 2. Mixing the filling ingredients In a large bowl, combine these ingredients: - 2 cups cooked, shredded chicken breast - 1 cup black beans, rinsed and drained - 1 cup low-fat cottage cheese - 1 cup corn kernels (fresh or frozen) - 1 teaspoon cumin powder - 1 teaspoon chili powder - 1 teaspoon garlic powder - 1/2 teaspoon onion powder Mix well until all the flavors blend. 3. Assembling the enchiladas Spread half of the salsa at the bottom of a 9x13 inch baking dish. Take a tortilla, spoon about 1/2 cup of the filling into the center, and roll it up tightly. Place it seam side down in the dish. Repeat this for all tortillas. 4. Baking instructions and times Pour the remaining salsa over the rolled enchiladas. Then, sprinkle 1 cup of shredded low-fat cheese on top. Cover with aluminum foil and bake for 20 minutes. After that, remove the foil and bake for an extra 10 minutes. This helps the cheese melt nicely. Let the dish cool slightly before slicing. Garnish with fresh cilantro and add a dollop of Greek yogurt if you like! Enjoy your high-protein chicken enchiladas. - Tips for shredding chicken: Use two forks for easy shredding. Hold one fork steady and pull the chicken apart with the other. This method works well for warm chicken. If you have leftover chicken, chill it first. Cold chicken can be tougher to shred. - How to ensure even filling distribution: Use a measuring cup to scoop the filling. This keeps each enchilada the same size. Place the filling in the center of each tortilla. Roll tightly from one end to the other. This keeps the filling from spilling out during baking. - Achieving perfect melted cheese: Sprinkle cheese on top right before baking. Cover the dish with foil for the first part of baking. This helps the cheese melt evenly. After 20 minutes, remove the foil. Bake for an additional 10 minutes for a bubbly finish. - Suggestions for spice adjustments: If you like it hot, add more chili powder. For a milder taste, use less spice. You can also add some diced jalapeños for heat. Taste the filling before rolling the enchiladas. Adjust the spices to suit your taste. - Using different salsa options: Choose a salsa that matches your heat level. Fresh salsa adds a bright flavor. Store-bought salsa saves time. You can even use a fruit salsa for a sweet twist. Pineapple or mango salsa pairs well with chicken. Pro Tips Use Rotisserie Chicken: For a quicker prep, consider using store-bought rotisserie chicken. It’s flavorful and saves time on cooking and shredding! Add Extra Veggies: Feel free to sneak in more vegetables like bell peppers or spinach to boost the nutrition and flavor. Customize the Heat: Adjust the salsa according to your spice preference. Choose a mild salsa for a family-friendly dish or a spicy one for a kick! Let It Rest: Allow the enchiladas to sit for a few minutes after baking. This helps them set and makes serving easier. {{image_2}} You can mix it up with different proteins. Turkey is a great choice. It has a similar taste and texture. You can also try plant-based proteins, like tofu or tempeh. They absorb flavors well and keep the dish hearty. Another fun option is to add quinoa or lentils. Both are high in protein and add nutrition. Quinoa has a nice crunch, while lentils add a soft texture. Just cook them before mixing with your filling. This gives the enchiladas a unique twist. If you need gluten-free options, try corn tortillas instead of whole wheat. They taste great and hold up well. You can find them at most stores. For those who are vegan, there are easy swaps. Use vegan cheese instead of regular cheese. You can also swap Greek yogurt with a plant-based yogurt. These changes keep the dish creamy and delicious without dairy. To keep your enchiladas fresh, let them cool first. Place them in a shallow, airtight container. This helps keep moisture in and prevents drying out. Store the enchiladas in the fridge for up to three days. If you want them to last longer, consider freezing them. For the best texture, use the oven. Preheat it to 350°F (175°C). Place the enchiladas in a baking dish and cover with foil. Heat for about 15-20 minutes. If you're short on time, you can use the microwave. Just heat in short bursts until warm. Freezing enchiladas is easy. Wrap them tightly in foil or plastic wrap. They can last up to three months in the freezer. When you’re ready to eat, thaw in the fridge overnight before reheating. How to increase the protein content of enchiladas? You can boost protein by adding more chicken or using extra cottage cheese. Try adding some Greek yogurt on top too. For a fun twist, mix in some cooked quinoa or lentils. They pack a protein punch and add texture. Can I make these enchiladas ahead of time? Yes, you can prepare these enchiladas a day before. Simply assemble them and cover the dish. Store it in the fridge until you are ready to bake. Just remember to add a few extra minutes to the bake time since they will be cold. What can I serve with high protein chicken enchiladas? You can pair them with a fresh salad or some guacamole for extra flavor. Serve with a side of rice or black beans to make it a complete meal. Fresh salsa or pico de gallo adds a nice crunch too. Macronutrient breakdown per serving - Calories: 380 - Protein: 30g - Carbohydrates: 38g - Fat: 12g Health benefits of each ingredient - Chicken breast: High in protein, low in fat. Great for muscle growth. - Black beans: Rich in fiber and protein. They help with digestion and keep you full. - Cottage cheese: Packed with protein and calcium, good for bones and muscles. - Whole wheat tortillas: Provide complex carbs for energy. They also have more fiber than white tortillas. - Corn: Good source of vitamins and minerals. Adds sweetness and crunch. - Spices (cumin, chili powder, garlic powder, onion powder): Not just flavor; they offer antioxidants and may boost your metabolism. This dish is not only tasty but also a great way to fuel your body! This blog post covered how to make high-protein chicken enchiladas. We discussed the key ingredients, like chicken breast, black beans, and whole wheat tortillas. I shared simple steps to prepare and bake your enchiladas. You also learned tips for shredding chicken and enhancing flavor. We explored variations with different proteins and dietary needs, along with how to store and reheat leftovers. As you try these enchiladas, enjoy the taste and health benefits. Creating a meal like this can be easy and fun. Your kitchen will be filled with great flavors and nutritious ingredients.

High Protein Chicken Enchiladas

Delicious and nutritious chicken enchiladas packed with protein.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 2 cups cooked, shredded chicken breast
  • 1 cup black beans, rinsed and drained
  • 1 cup low-fat cottage cheese
  • 1 cup corn kernels (fresh or frozen)
  • 1 teaspoon cumin powder
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 8 whole wheat tortillas
  • 1 cup salsa (your choice of heat)
  • 1 cup shredded low-fat cheese (like cheddar or Monterey Jack)
  • 1 bunch fresh cilantro for garnish
  • 1 cup Greek yogurt for topping (optional)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large mixing bowl, combine the shredded chicken, black beans, cottage cheese, corn, cumin, chili powder, garlic powder, and onion powder. Mix until well combined.
  • Spread half of the salsa evenly at the bottom of a 9x13 inch baking dish.
  • Take a tortilla and spoon about 1/2 cup of the chicken mixture into the center. Roll it up tightly and place seam side down in the baking dish. Repeat with remaining tortillas and filling.
  • Once all the tortillas are in the dish, pour the remaining salsa over the top of the enchiladas, then sprinkle the shredded low-fat cheese evenly over everything.
  • Cover the baking dish with aluminum foil and bake 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 slightly before slicing.
  • Garnish with fresh cilantro and serve with a dollop of Greek yogurt if desired.

Notes

Feel free to adjust the spice level of the salsa to your preference.
Keyword chicken, enchiladas, healthy, high protein