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A plate of quick and healthy chicken enchiladas topped with fresh cilantro and avocado slices

Quick & Healthy Chicken Enchiladas (High Protein Comfort Dinner)

A delicious and nutritious chicken enchilada recipe packed with protein and flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 cup cooked shredded chicken
  • 1 cup black beans drained and rinsed
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 cup low-fat Greek yogurt
  • 1 cup shredded reduced-fat cheese like cheddar or Monterey Jack
  • 1 cup enchilada sauce store-bought or homemade
  • 8 whole wheat tortillas
  • 1 tsp cumin
  • 1 tsp chili powder
  • salt to taste
  • pepper to taste
  • fresh cilantro for garnish (optional)

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, combine the shredded chicken, black beans, corn, Greek yogurt, cumin, chili powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.
  3. Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.
  4. Take one whole wheat tortilla, place a generous scoop of the chicken mixture in the center, and roll it up tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
  5. Once all tortillas are in the dish, pour the remaining enchilada sauce over the top and sprinkle with shredded cheese.
  6. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
  7. Remove from the oven and let cool for a few minutes before garnishing with fresh cilantro if desired. Serve warm.

Notes

You can use leftover chicken or rotisserie chicken for a quicker option.