Description
A satisfying, protein-rich meal featuring tortillas filled with creamy chicken and black beans, topped with melty cheese.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup Greek yogurt
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can black beans, rinsed and drained
- 1 can diced tomatoes with green chilies
- 8 small whole wheat tortillas
- 1 tablespoon taco seasoning
- 1 cup enchilada sauce
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine shredded chicken, Greek yogurt, half of the shredded cheese, black beans, diced tomatoes, and taco seasoning. Mix well and season with salt and pepper to taste.
- Spoon 1/3 to 1/2 cup of the mixture down the center of each tortilla, roll tightly, and place seam-side down in the baking dish.
- Pour enchilada sauce over the rolled tortillas and sprinkle with remaining cheese. Cover with foil and bake for 20 minutes; uncover and bake for an additional 10-15 minutes until cheese is bubbly and golden. Let rest for 5 minutes and garnish with cilantro before serving.
Notes
Serve with a crisp green salad or a side of guacamole for a complete meal. These enchiladas can be assembled ahead of time and stored in the fridge for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 900mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 12g
- Protein: 49g
- Cholesterol: 70mg