Description
High Protein Chicken Enchiladas combine lean chicken breast, creamy plant-based cheese, and a rich natural enchilada sauce infused with spices and black beans. This nutritious and flavorful dish offers a satisfying meal perfect for busy weeknights or cozy gatherings. Featuring a mild to moderate spice level and wholesome ingredients, these enchiladas are easy to prepare, wholesome, and customizable to suit your taste preferences.
Ingredients
Scale
Filling Ingredients
- 1 lb boneless, skinless chicken breast, diced
- 1 cup black beans, drained and rinsed
- 1/2 cup onions, finely chopped
- 3 cloves garlic, minced
- 1/4 cup chopped green chilies
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 2 tbsp olive oil
Sauce Ingredients
- 1 1/2 cups red enchilada sauce (natural)
- 1 tsp natural gelling agent
Assembly Ingredients
- 10 soft corn tortillas
- 1 1/2 cups plant-based cheese, shredded
- Fresh cilantro, chopped for garnish
Instructions
- Cook and Season the Chicken: Heat olive oil in a skillet over medium heat. Add finely chopped onions and garlic, cooking until fragrant and translucent. Add diced chicken breast along with cumin, smoked paprika, chili powder, and vegetarian Worcestershire sauce (natural). Cook until chicken is fully cooked and seasoned. Stir in chopped green chilies and black beans, blending flavors well.
- Prepare the Enchilada Sauce Mixture: In a separate bowl, mix red enchilada sauce (natural) with natural gelling agent to thicken slightly, ensuring the enchiladas hold together without being watery.
- Assemble the Enchiladas: Warm the corn tortillas until pliable. Spoon a generous amount of the chicken and bean filling onto each tortilla, sprinkle with plant-based cheese, then roll tightly. Place the rolled tortillas seam side down in a greased baking dish. Pour the enchilada sauce evenly over the top and sprinkle additional plant-based cheese for a golden finish.
- Bake to Perfection: Preheat the oven to 375°F (190°C). Bake the enchiladas for 20-25 minutes until cheese is melted and bubbly and sauce has thickened slightly. Garnish with fresh cilantro before serving.
Notes
- Warm tortillas in a damp towel to prevent cracking while rolling.
- Adjust seasoning by tasting and doubling up on spices if desired for more flavor.
- Use the natural gelling agent carefully to avoid soggy enchilada layers.
- Distribute filling evenly among tortillas for consistent cooking.
- Allow enchiladas to rest for a few minutes before serving to let flavors settle.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving (2 enchiladas)
- Calories: 380
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 65mg
Keywords: high protein enchiladas, chicken enchiladas, plant-based cheese, gluten free, healthy enchiladas, Mexican-inspired, protein rich meals
