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High Protein Chicken Enchiladas – Flavorful, Filling, and Meal Prep Ready

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These High Protein Chicken Enchiladas are packed with shredded chicken, black beans, and cheese, rolled in whole wheat tortillas, and baked in a flavorful enchilada sauce. Perfect for meal prep and family dinners.

Ingredients

Scale

  • 2–3 cups shredded cooked chicken

  • 1 cup black beans, rinsed and drained (optional)

  • ½ cup sautéed onions or bell peppers

  • ½ cup shredded Mexican blend cheese

  • ½ cup enchilada sauce (for filling)

  • 6–8 whole wheat tortillas

  • 1½ cups enchilada sauce (for topping)

  • ½–1 cup shredded cheese (for topping)

  • 1 tsp cumin

  • 1 tsp garlic powder

  • ½ tsp chili powder

  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 375°F. Grease a 9×13 baking dish.

  2. In a bowl, combine chicken, beans, veggies, ½ cup cheese, ½ cup enchilada sauce, and spices.

  3. Fill each tortilla with ~½ cup mixture, roll up, and place seam-side down in dish.

  4. Pour remaining sauce over enchiladas and sprinkle with cheese.

  5. Cover with foil and bake 20 minutes. Remove foil and bake 5–10 more minutes.

  6. Let rest 5 minutes. Serve with your favorite toppings.

Notes

Use gluten-free or low-carb tortillas as needed. Add veggies or quinoa for extra fiber. Freeze unbaked enchiladas for future meals.

Find it online: https://nosweatrecipes.com/high-protein-chicken-enchiladas-flavorful-filling-and-meal-prep-ready/