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High Protein Chicken Enchiladas

High Protein Chicken Enchiladas

  • Author: Kevin
  • Total Time: 50 minutes
  • Yield: 8 enchiladas 1x
  • Diet: Gluten Free

Description

Enjoy this delicious High Protein Chicken Enchiladas recipe that combines lean chicken, plant-based cheese, and a flavorful blend of natural spices and sauces. Perfect for quick and nutritious dinners, this recipe delivers vibrant flavors and a satisfying protein boost, adaptable to various dietary preferences.

Ingredients

Scale

Filling

  • 2 cups lean cooked chicken, shredded or chopped
  • 1 cup black beans, drained and rinsed
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder (natural)
  • 1 teaspoon cumin (natural)
  • 2 tablespoons vegetarian Worcestershire sauce (natural)

Enchilada Sauce

  • 1 1/2 cups tomato sauce (natural)
  • 1/4 cup grape juice (natural)
  • 1/2 teaspoon natural gelling agent
  • 1 teaspoon chili powder (natural)
  • 1 tablespoon vegetarian Worcestershire sauce (natural)

Assembly & Topping

  • 8 whole wheat tortillas
  • 1 1/2 cups shredded plant-based cheese
  • Fresh cilantro, chopped, for garnish
  • Optional garnishes: sliced avocado, plant-based sour cream

Instructions

  1. Prepare the filling: Heat a skillet over medium heat and sauté the chopped onion and minced garlic until fragrant and softened. Add the shredded cooked chicken, black beans, chili powder, cumin, and vegetarian Worcestershire sauce. Stir well to combine and warm through, allowing the flavors to meld.
  2. Make the enchilada sauce: In a saucepan, combine the tomato sauce, grape juice, natural gelling agent, chili powder, and vegetarian Worcestershire sauce. Simmer gently over low heat, stirring occasionally, until the sauce thickens to a rich, smooth consistency that will coat the tortillas evenly.
  3. Assemble the enchiladas: Warm the whole wheat tortillas briefly to make them pliable. Spoon a generous amount of the chicken and bean filling down the center of each tortilla. Roll tightly and place seam-side down in a baking dish. Repeat until all tortillas are filled and arranged.
  4. Top and bake: Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle shredded plant-based cheese generously on top. Bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes, or until the cheese is melted and the sauce is bubbling.

Notes

  • Use shredded chicken for better blending and easier rolling.
  • Warm tortillas briefly before filling to prevent cracking.
  • Allow the sauce to thicken well for better coating and to avoid sogginess.
  • Adjust chili powder to customize the spice level to your preference.
  • Let enchiladas rest for a few minutes after baking for flavors to meld.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Mexican-inspired

Nutrition

  • Serving Size: 1 enchilada
  • Calories: 320
  • Sugar: 5g
  • Sodium: 450mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 6g
  • Protein: 28g
  • Cholesterol: 50mg

Keywords: chicken enchiladas, high protein, plant-based cheese, quick dinner, gluten free, healthy meal

Find it online: https://yumwayrecipes.com/high-protein-chicken-enchiladas/