Go Back
Close up shot of rolled corn tortillas filled with shredded chicken breast and black beans, heavily draped in dark red enchilada sauce.

High Protein Chicken Enchiladas: A Saucy, Cheesy Masterpiece

These High Protein Chicken Enchiladas feature tightly rolled corn tortillas packed with tender shredded chicken, drenched in a thick dark red sauce, and topped with bubbly, charred cheddar and Monterey Jack cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican-American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs skinless, boneless chicken breast cooked and shredded (680g)
  • 1 cup black beans drained and rinsed (240g)
  • 1 tbsp olive oil (15ml)
  • 1 tsp kosher salt (5g)
  • 1 tsp ground cumin (3g)
  • 8 count corn tortillas standard 6-inch size (15cm)
  • 2 cups thick dark red enchilada sauce divided use (475ml)
  • 1 cup yellow cheddar cheese freshly grated (115g)
  • 1 cup white Monterey Jack cheese freshly grated (115g)
  • 0.25 cup fresh green cilantro leaves finely chopped (15g)
  • 0.25 cup smooth white sour cream light or plain Greek yogurt thinned with water (60ml)

Equipment

  • 1 Rectangular White Ceramic Baking Dish 9x13-inch (23x33cm) size recommended for even heating.
  • 1 Medium Mixing Bowl For combining the chicken and bean filling.

Instructions
 

Preparation and Assembly
  1. In a large mixing bowl, combine the tender shredded chicken breast, black beans, olive oil, kosher salt, ground cumin, and 1/2 cup (120ml) of the thick dark red enchilada sauce. Toss thoroughly.
  2. Wrap the corn tortillas in a damp paper towel and microwave for 45-60 seconds until they are steaming and pliable to prevent cracking.
  3. Spoon about 1/3 cup (80g) of the chicken and bean filling down the center of each warm tortilla. Roll tightly and place seam-side down in a lightly greased rectangular white ceramic baking dish.
  4. Pour the remaining 1.5 cups (355ml) of thick dark red enchilada sauce over the rolled tortillas, ensuring all edges are completely covered. Blanket the top with a thick layer of the mixed yellow cheddar and white Monterey Jack cheese.
  5. Bake at 375°F (190°C) for 20-25 minutes until the cheese is melted, bubbly, and slightly charred and golden in spots.
  6. Let rest for 5 minutes. Apply a thin drizzle of the smooth white sour cream and garnish with a generous sprinkle of finely chopped fresh green cilantro leaves.

Notes

Tip 1: Always use freshly grated cheese for the best, most bubbly melt without graininess.
Tip 2: Completely cover the tortillas in sauce to prevent the edges from turning hard in the oven.
QR Code linking back to recipe