High Protein Creamy White Enchilada

Elevate your weeknight dinner game with these High Protein Creamy White Enchiladas, a healthier twist on a comfort food classic. Packed with tender shredded chicken, hearty black beans, and wrapped in wholesome whole wheat tortillas, this dish is as satisfying as it is nutritious. The secret to its creamy, guilt-free indulgence lies in a tangy Greek yogurt sauce seasoned with bold flavors like cumin, paprika, and garlic. Topped with gooey Monterey Jack cheese and baked to bubbly perfection, these enchiladas strike the perfect balance between richness and nourishment. Quick to prepare and loaded with protein, it's the ultimate crowd-pleaser for wholesome family dinners or meal prep. Garnish with fresh cilantro and savor every cheesy, zesty bite! Perfect for fans of high-protein recipes, healthy Mexican-inspired dishes, and easy weeknight cooking.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 lb boneless skinless chicken breasts
• 1 cup black beans, drained and rinsed
• 1 cup plain Greek yogurt
• 1 cup low sodium chicken broth
• 2 cups shredded Monterey Jack cheese
• 8 whole wheat tortillas
• 1 4 oz can canned green chilies, diced
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp paprika
• 0.5 tsp salt
• 0.5 tsp pepper
• 0.25 cup cilantro, chopped
• 1 tbsp olive oil

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and the onion is translucent, about 3-4 minutes.

Step 3

Add the chicken breasts to the skillet with the onions and garlic. Season with cumin, paprika, salt, and pepper. Cook for 6-8 minutes on each side or until the chicken is fully cooked and no longer pink inside.

Step 4

Remove the chicken from the skillet and shred it using two forks. Return it to the skillet and mix in the black beans and diced green chilies. Stir until well combined.

Step 5

In a medium bowl, whisk together the Greek yogurt and chicken broth to create a creamy sauce.

Step 6

Spread a small amount of the yogurt mixture on the bottom of a 9x13 inch baking dish to prevent sticking. Fill each tortilla with a portion of the chicken mixture, roll them tightly, and place seam-side down in the baking dish.

Step 7

Pour the remaining yogurt mixture over the enchiladas, spreading evenly.

Step 8

Sprinkle the shredded Monterey Jack cheese over the top of the enchiladas.

Step 9

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Step 10

Garnish with chopped cilantro before serving and enjoy!

Nutrition Facts

Serving size	(2011.2g)

Amount per serving	% Daily Value*
Calories	3292.1

Total Fat 125.6g	0%
Saturated Fat 54.0g	0%
Polyunsaturated Fat 1.5g
Cholesterol 610.1mg	0%
Sodium 6298.5mg	0%
Total Carbohydrate 266.6g	0%
Dietary Fiber 43.8g	0%
Total Sugars 22.8g
Protein 275.0g	0%

Vitamin D 70.7IU	0%
Calcium 2443.0mg	0%
Iron 25.5mg	0%
Potassium 3813.0mg	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: 34.3%

Protein: 33.4%

Carbs: 32.3%