Description
This High Protein Chicken Enchiladas recipe combines tender shredded chicken with bold spices, creamy plant-based cheese, and wholesome ingredients for a vibrant, protein-packed meal. Perfect for family dinners or meal prepping, it delivers comforting flavors with easy preparation and customizable options.
Ingredients
Scale
Protein and Fillings
- 2 cups cooked and shredded chicken breasts
- 1 cup black beans, drained and rinsed
- 1 cup plant-based cheese (mozzarella-style or cheddar-style), shredded
Vegetables and Aromatics
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Fresh cilantro, chopped (for garnish and mixing)
Sauce
- 1 1/2 cups natural tomato sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon natural gelling agent
- Salt and pepper to taste
Other
- 8 whole wheat tortillas
- 2 tablespoons olive oil
Instructions
- Prepare the Chicken and Vegetables: Cook the chicken breasts in boiling water or simmering broth until tender, then shred them with two forks. Meanwhile, finely chop the onion and garlic and sauté in olive oil over medium heat until translucent and fragrant, creating a flavorful base.
- Make the Sauce: In the same pan, add the natural tomato sauce, apple cider vinegar, vegetarian Worcestershire sauce, chili powder, cumin, salt, and pepper. Whisk in the natural gelling agent gradually, stirring regularly to thicken the sauce to a smooth consistency that will cling to the chicken and tortillas.
- Combine Chicken and Filling: Add the shredded chicken and black beans to the sauce in the pan. Mix thoroughly, ensuring each piece of chicken is well coated with the spiced sauce, infusing flavor into the filling.
- Assemble the Enchiladas: Spread a thin layer of sauce on the bottom of a baking dish. Place a warmed tortilla on a flat surface, spoon a generous amount of the chicken mixture onto it, sprinkle with plant-based cheese, then roll tightly. Repeat with all tortillas and arrange the rolled enchiladas seam-side down in the dish.
- Bake to Perfection: Pour the remaining sauce over the enchiladas and sprinkle with extra plant-based cheese. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until bubbly and golden. Garnish with fresh chopped cilantro before serving.
Notes
- Simmer chicken in broth for juicier, tender meat that shreds easily.
- Warm tortillas briefly before rolling to prevent cracking and keep them soft.
- Use moderate filling amounts to roll enchiladas neatly and bake evenly.
- Generously layer sauce to keep tortillas moist and flavorful.
- Experiment with different plant-based cheese varieties for preferred flavors and melts.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 60mg
Keywords: chicken enchiladas, high protein, plant-based cheese, Mexican-inspired, easy dinner, meal prep
