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High Protein Chicken Enchiladas

High Protein Chicken Enchiladas

  • Author: Marcus
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Diet: High Protein

Description

These High Protein Chicken Enchiladas are a delicious and nutritious dinner option featuring tender chicken breast, black beans, whole wheat tortillas, and plant-based (natural) cheese all combined with a rich, spiced enchilada sauce. This recipe is easy to prepare, customizable to suit various dietary preferences, and perfect for busy weeknights or meal prep.

Ingredients

Scale

Filling

  • 2 cups diced chicken breast
  • 1 cup black beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1 tablespoon apple cider vinegar

Sauce

  • 2 cups tomato sauce (natural)
  • 1/2 teaspoon natural gelling agent
  • 1 teaspoon apple cider vinegar
  • Salt to taste

Assembly

  • 8 whole wheat tortillas
  • 1 cup plant-based cheese (natural), shredded
  • Fresh cilantro, chopped for garnish

Instructions

  1. Prepare the Chicken Filling: In a hot skillet, heat olive oil and cook the diced chicken breast with cumin, chili powder, garlic powder, smoked paprika, and onion powder until the chicken is cooked through. Stir in the black beans, vegetarian Worcestershire sauce (natural), and apple cider vinegar. Cook the mixture until thick but still moist, then set aside.
  2. Make the Enchilada Sauce: In a saucepan, combine the tomato sauce (natural), natural gelling agent, apple cider vinegar, and salt. Warm gently over medium heat while whisking frequently until the sauce thickens slightly and becomes smooth.
  3. Assemble the Enchiladas: Lay out the whole wheat tortillas and spoon a generous portion of the chicken filling on each. Roll the tortillas tightly and place them seam-side down into a greased baking dish. Pour the enchilada sauce evenly over the rolled tortillas and sprinkle the shredded plant-based cheese (natural) on top.
  4. Bake Until Bubbling: Preheat the oven to 375°F (190°C). Bake the enchiladas for 20-25 minutes until the cheese is melted, golden, and bubbly. Remove from the oven and let rest for 5-10 minutes before serving.

Notes

  • Warm tortillas before assembly in a dry pan to prevent cracking.
  • Drain any excess liquid from the chicken filling to avoid soggy enchiladas.
  • Pour sauce slowly to ensure even coverage over all enchiladas.
  • Rest the baked enchiladas for several minutes to lock in juices and ease slicing.
  • Adjust spice levels by tasting the filling before assembly and adding more chili powder or jalapeños as desired.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Mexican-inspired

Nutrition

  • Serving Size: 1 enchilada
  • Calories: 320
  • Sugar: 5g
  • Sodium: 450mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 6g
  • Protein: 35g
  • Cholesterol: 50mg

Keywords: high protein, chicken enchiladas, plant-based cheese, healthy dinner, meal prep, gluten free option

Find it online: https://tastysoulkitchen.com/high-protein-chicken-enchiladas/