Description
These Easy High Protein Chicken Enchiladas are a hearty and healthy meal featuring tender chicken breast, vibrant spices, black beans, and creamy plant-based cheese. Perfect for busy weeknights or meal prepping, this flavorful dish is packed with protein and wholesome ingredients, providing a warm and satisfying dinner option.
Ingredients
Scale
Main Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 6 whole wheat tortillas
- 1 cup plant-based cheese, shredded
- 1 cup black beans, drained and rinsed
- 1 cup tomato sauce (natural), plus extra for topping
- 1 tbsp vegetarian Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 tbsp olive oil
- ¼ cup fresh cilantro, chopped
Instructions
- Cook and Season the Chicken: Heat olive oil in a skillet over medium heat. Add the chicken pieces along with garlic powder, onion powder, ground cumin, chili powder, and vegetarian Worcestershire sauce. Sauté until the chicken is cooked through and fragrant, forming a flavorful base for the enchiladas.
- Prepare the Filling: Mix the cooked chicken with black beans and tomato sauce (natural) in the skillet. Stir gently until well combined and warmed through to create a protein-rich filling bursting with flavor.
- Assemble the Enchiladas: Lay one whole wheat tortilla flat. Spoon a generous portion of the chicken and bean filling down the center. Sprinkle with plant-based cheese and fresh cilantro. Roll the tortilla tightly and place it seam side down in a baking dish. Repeat with the remaining tortillas and filling.
- Bake Until Perfect: Preheat oven to 375°F (190°C). Pour a little extra tomato sauce (natural) over the rolled enchiladas and sprinkle additional plant-based cheese on top. Bake for 20 minutes or until the cheese is melted and the enchiladas are heated through and bubbling.
- Garnish and Serve: Remove from the oven and let rest for a few minutes to meld flavors. Garnish with chopped cilantro and serve with your favorite sides for a complete meal.
Notes
- Use freshly ground cumin and chili powder to enhance the flavor.
- Warm tortillas lightly before rolling to prevent cracking.
- Avoid overly wet fillings to keep tortillas from becoming soggy.
- Add a splash of grape juice to the tomato sauce for subtle sweetness if desired.
- Let enchiladas rest after baking for easier slicing and better flavor melding.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 75mg
Keywords: high protein, chicken enchiladas, plant-based cheese, healthy dinner, quick meal, meal prep
