Description
Protein-packed chicken enchiladas with corn tortillas, black beans, and zesty red sauce. A balanced muscle-building meal that stays fresh all week.
Ingredients
2 lbs chicken breast, shredded
12–16 corn tortillas, high-fiber
15 oz black beans, rinsed and drained
28 oz red enchilada sauce (no alcohol/vinegar)
1 cup Greek yogurt, plain non-fat
2 cups shredded cheddar cheese, reduced-fat
1/2 cup cilantro, freshly chopped
Instructions
Preheat oven to 375°F
Combine chicken, black beans, and 1/2 cup sauce in a mixing bowl
Fold Greek yogurt into the mixture
Warm tortillas in microwave for 30 seconds
Spoon 3 tbsp chicken mixture onto each tortilla
Roll tortillas tightly and place seam-side down in a greased 9×13 baking dish
Pour remaining sauce over filled tortillas
Sprinkle with 2 cups cheese and cilantro
Bake for 25 minutes until bubbly and golden
Notes
Use corn tortillas for higher fiber
Check enchilada sauce labels for hidden alcohol/vinegar
Greek yogurt adds creaminess without fats
Freezes well for up to 3 months
- Prep Time: 15
- Cook Time: 35
- Category: Healthy Lunch Ideas for Work & School
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 enchilada
- Calories: 360
- Sugar: 4g
- Sodium: 1000mg
- Fat: 16g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 42g
- Cholesterol: 85mg