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Black Bean and Chicken Enchiladas

Irresistible Black Bean and Chicken Enchiladas You’ll Love

These Black Bean and Chicken Enchiladas are a healthy, high-protein meal that the whole family will love.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Shredded Cooked Chicken Use leftover chicken or canned for a quick option.
  • 1 can Black Beans Opt for no-salt-added canned beans.
  • 1 cup Shredded Mexican Blend Cheese Most goes on top for creaminess.
For the Sauce
  • 1 cup Red Enchilada Sauce Enhances flavor and moisture.
For the Wrap
  • 8 pieces Low Carb Whole Wheat Tortillas Feel free to substitute with corn or gluten-free versions.

Equipment

  • oven
  • 9x13 inch baking pan
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F and grease a 9x13-inch baking pan.
  2. In a mixing bowl, combine shredded chicken, drained black beans, ½ cup cheese, and ⅔ cup enchilada sauce. Stir until blended.
  3. Lay tortillas flat, place a scoop of filling in each, and roll tightly. Arrange in the baking pan seam-side down.
  4. Pour remaining enchilada sauce over the rolled enchiladas and sprinkle with remaining cheese.
  5. Bake in the oven for 20 minutes until cheese is melted and bubbly.
  6. Let cool for 5 minutes before serving.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 38gProtein: 24gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 700mgPotassium: 550mgFiber: 8gSugar: 2gVitamin A: 500IUVitamin C: 3mgCalcium: 200mgIron: 4mg

Notes

Perfect for busy weeknights and can be made ahead of time.

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