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high protein chicken enchiladas 2026 04 25 175344 683x1024 1

High Protein Chicken Enchiladas

Delicious and protein-packed chicken enchiladas, perfect for family dinners or meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups cooked, shredded chicken You can use leftover or rotisserie chicken.
  • 1 can black beans, drained and rinsed
  • 1 cup shredded cheese (cheddar or Mexican blend) Divided into two portions.
  • 1/2 cup diced onions
  • 1 cup enchilada sauce Homemade or store-bought can be used.
  • 8-10 pieces corn or flour tortillas
  • 1 tsp chili powder
  • 1 tsp cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, combine the shredded chicken, black beans, half of the cheese, diced onions, chili powder, cumin, and salt and pepper.
  3. Warm the tortillas slightly to make them pliable.
Assembly and Cooking
  1. Spoon the chicken mixture into each tortilla, rolling them up tightly, and place them seam-side down in a greased baking dish.
  2. Pour the enchilada sauce over the rolled tortillas and sprinkle the remaining cheese on top.
  3. Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and golden.
  4. Garnish with fresh cilantro before serving.

Notes

Serve the enchiladas hot with a side of fresh salad, sour cream, or guacamole. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. For extra flavor, add vegetables to the filling or use homemade enchilada sauce.