Description
High Protein Chicken Enchiladas combine tender shredded chicken, black beans, sautéed vegetables, and a rich, flavorful plant-based cheese (plant-based) sauce. This quick and easy recipe is packed with protein and vibrant Mexican-inspired spices, making a satisfying and wholesome dinner perfect for family and friends.
Ingredients
Scale
Protein and Vegetables
- 2 cups cooked shredded chicken breast
- 1 cup black beans, drained and rinsed
- 1 cup diced bell peppers
- 1 medium onion, diced
- 3 garlic cloves, minced
Sauce
- 1 1/2 cups tomato sauce (natural)
- 2 tablespoons vegetarian Worcestershire sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon natural gelling agent
Assembly
- 8 whole wheat tortillas
- 1 1/2 cups shredded plant-based cheese (plant-based)
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
Instructions
- Prepare the Chicken and Vegetables: Cook chicken breasts until fully cooked and tender, then shred into bite-sized pieces. In a pan, sauté diced onion, bell peppers, and minced garlic until soft and fragrant to form the flavorful vegetable base.
- Make the Enchilada Sauce: In a saucepan, combine tomato sauce (natural), vegetarian Worcestershire sauce, ground cumin, chili powder, and natural gelling agent. Simmer gently, stirring occasionally, until the sauce thickens and the flavors meld.
- Mix the Filling: In a large bowl, combine shredded chicken, black beans, sautéed vegetables, and half of the enchilada sauce. Toss well until all ingredients are evenly coated with the sauce.
- Assemble the Enchiladas: Lay a whole wheat tortilla flat on a clean surface. Spoon a generous amount of the filling down the center, then roll the tortilla tightly. Place each rolled enchilada seam side down in a baking dish to help maintain their shape during baking.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish. Sprinkle shredded plant-based cheese (plant-based) generously over the top to create a creamy, melty layer.
- Bake Until Perfect: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the plant-based cheese is bubbly and golden, and the sauce has thickened beautifully, melding all the flavors together.
Notes
- Shred chicken while warm for better texture and easier mixing.
- Warm tortillas prior to assembly to prevent cracking and ease rolling.
- Use plenty of sauce to keep enchiladas moist and flavorful through baking.
- Fresh herbs like cilantro add vibrant flavor and freshness.
- Adjust chili powder and cumin amounts to customize spice level.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 45mg
Keywords: chicken enchiladas, high protein, plant-based cheese, Mexican recipe, healthy dinner, gluten free enchiladas
