Go Back
Handheld smartphone photo of High-Protein Chicken Enchiladas showing the glossy red sauce and melted cheese crust.

High-Protein Chicken Enchiladas: The Ultimate Healthy Comfort Food

These High-Protein Chicken Enchiladas feature juicy shredded chicken, black beans, and a glossy red sauce, all topped with bubbly melted cheese. A macro-friendly dinner that is both rustic and incredibly satisfying.
Print Recipe Save Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 enchiladas
Course: Dinner, Lunch
Cuisine: Mexican-Inspired
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Enchilada Ingredients
  • 1.5 lbs Chicken Breast 680g, shredded and juicy
  • 1 can Black Beans 15 oz (425g), drained and rinsed
  • 8-10 Flour Tortillas Large size
  • 28 oz Red Enchilada Sauce 828ml, thick and glossy
  • 1 cup Cheddar Cheese 112g, shredded
  • 1 cup Monterey Jack Cheese 113g, shredded
  • 1/4 cup Fresh Cilantro Chopped
  • 2 tbsp Sour Cream For dolloping
  • 1 Jalapeno Sliced into rounds

Equipment

  • 1 White ceramic baking dish 9x13 inch
  • 1 Large Mixing Bowl

Method
 

Preparation
  1. Combine shredded chicken breast, half the black beans, and 1/2 cup of enchilada sauce in a bowl.
  2. Place filling in flour tortillas, roll tightly, and place seam-side down in a baking dish with a layer of sauce at the bottom.
  3. Pour remaining sauce over rolls and top with a heavy layer of shredded cheddar and monterey jack cheese.
  4. Bake at 375°F (190°C) for 25 minutes until cheese is bubbly and slightly browned.
  5. Top with sour cream dollops, fresh cilantro, and sliced green jalapenos before serving.

Notes

For extra protein, swap sour cream for plain Greek yogurt.
Warm the tortillas for 20 seconds before rolling to prevent cracking.