High Protein Chicken Enchiladas
These easy High Protein Chicken Enchiladas are packed with shredded chicken, black beans, corn, and melty cheese, all wrapped in soft tortillas and baked in a flavorful enchilada sauce—perfect for a quick, satisfying dinner!
Ingredients
- 3 cups shredded chicken breast cooked
- ¾ cup black beans drained and rinsed
- ¾ cup corn fresh, frozen, or canned
- 1 tablespoon taco seasoning
- 8 flour tortillas Mission Carb Balance tortillas
- 2 cans red enchilada sauce 10 oz. cans
- 1 ½ cups Mexican shredded cheese divided
- ½ cup pico de gallo for topping
- ¼ cup fresh cilantro chopped, for garnish
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- In a large mixing bowl, combine the shredded chicken, black beans, corn, and taco seasoning, stirring until well mixed.
- Lay a flour tortilla on a flat surface and spoon about ⅓ cup of the chicken mixture into the center.
- Fold in the sides of the tortilla, then roll it up tightly to seal.
- Place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
- Pour the enchilada sauce evenly over the tortillas, then sprinkle with the Mexican shredded cheese.
- Bake for 20 minutes, or until the cheese is melted and sauce bubbly.
- Let the enchiladas rest for a couple of minutes, then top with pico de gallo and fresh cilantro before serving.
Nutrition
Calories: 511kcalCarbohydrates: 51gProtein: 48gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 119mgSodium: 1209mgPotassium: 459mgFiber: 26gSugar: 5gVitamin A: 660IUVitamin C: 4mgCalcium: 300mgIron: 2mg
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