High Protein Classic Chicken Enchiladas

Packed with flavor and nutrition, these **High Protein Classic Chicken Enchiladas** are a wholesome twist on a beloved Tex-Mex favorite. Made with tender shredded chicken simmered in low-sodium broth, hearty black beans, and vibrant red bell peppers, this protein-forward recipe is layered with bold spices like cumin and chili powder for a satisfying kick. High-protein flour tortillas perfectly cradle the savory filling, while a luscious topping of enchilada sauce and melty cheddar cheese elevates each bite to cheesy perfection. Finished with a dollop of creamy Greek yogurt, fresh cilantro, and zesty lime wedges, these enchiladas are as balanced as they are delicious. Ready in just an hour, this dish is perfect for a family dinner or meal prep, offering wholesome indulgence without compromise.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 pounds Chicken breast
• 2 cups Low-sodium chicken broth
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 pieces Garlic cloves, minced
• 1 medium Red bell pepper, chopped
• 1 can (15 oz) Black beans, drained and rinsed
• 2 cups Enchilada sauce
• 8 pieces High-protein flour tortillas
• 2 cups Shredded cheddar cheese
• 1 cup Greek yogurt, plain
• 0.5 cup Cilantro, chopped
• 1 teaspoon Cumin
• 1 teaspoon Chili powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 pieces Lime wedges

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large pot, add chicken breast and cover with low-sodium chicken broth. Bring to a boil, then reduce heat to simmer. Cook for about 15-20 minutes until chicken is cooked through.

Step 3

Remove chicken from the broth, let it cool slightly, then shred using two forks.

Step 4

In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté for about 3-4 minutes until the onion becomes translucent.

Step 5

Add red bell pepper, black beans, shredded chicken, cumin, chili powder, salt, and black pepper. Stir to combine and cook for an additional 5 minutes.

Step 6

Spread 1/2 cup of enchilada sauce over the bottom of a 9x13 inch baking dish.

Step 7

Place about 1/2 cup of the chicken mixture along the center of each high-protein tortilla. Roll up and place seam-side down in the baking dish.

Step 8

Pour the remaining enchilada sauce over the rolled tortillas and top with shredded cheddar cheese.

Step 9

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is bubbly and golden.

Step 10

Remove enchiladas from the oven, let cool for a couple of minutes. Serve with a dollop of plain Greek yogurt and chopped cilantro on top, and garnish with lime wedges.

Nutrition Facts

Serving size	(3433.6g)

Amount per serving	% Daily Value*
Calories	4212.4

Total Fat 171.2g	0%
Saturated Fat 70.6g	0%
Polyunsaturated Fat 7.6g
Cholesterol 851.8mg	0%
Sodium 11560.0mg	0%
Total Carbohydrate 305.1g	0%
Dietary Fiber 62.4g	0%
Total Sugars 41.7g
Protein 389.8g	0%

Vitamin D 0IU	0%
Calcium 2708.9mg	0%
Iron 31.2mg	0%
Potassium 5428.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.7%

Protein: 36.1%

Carbs: 28.2%