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Close-up top-down view of six neatly rolled High-Protein Chicken Enchiladas in a white dish with toasted cheese spots and fresh cilantro. (High-Protein Chicken Enchiladas)

High-Protein Chicken Enchiladas with Black Beans and Bubbly Melted Cheese

A macro-friendly take on classic Mexican comfort food. These High-Protein Chicken Enchiladas feature shredded seasoned chicken, black beans, and a thick red sauce, topped with bubbly, toasted Monterey Jack and sharp cheddar cheese.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 enchiladas
Course: Dinner, Lunch
Cuisine: Mexican
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Enchilada Ingredients
  • 1.5 lbs Boneless Skinless Chicken Breast Seasoned and shredded (680g)
  • 1 can Black Beans Rinsed and drained (425g)
  • 1 tbsp Avocado Oil For searing (15ml)
  • 2 cups Red Enchilada Sauce Thick and spiced (480ml)
  • 6 large Corn Tortillas Or 12 small ones
  • 1 cup Sharp Cheddar Cheese Shredded (113g)
  • 1 cup Monterey Jack Cheese Shredded (113g)
  • 1/4 cup Fresh Cilantro Chopped (10g)
  • 1 whole Jalapeño Thinly sliced into rounds
  • 1 tsp Dried Oregano Flakes (1g)

Equipment

  • 1 White Ceramic Rectangular Baking Dish 9x13 inch size
  • 1 Large Non-Stick Skillet For searing chicken

Method
 

Preparation
  1. Season chicken breasts and sear in avocado oil over medium-high heat until a deep golden-brown crust forms. Ensure internal temp hits 165°F (74°C).
  2. Shred the chicken and combine in a bowl with black beans and 1/2 cup (120ml) of the enchilada sauce.
Assembly
  1. Dip corn tortillas in sauce to soften, fill with chicken mixture, and roll tightly. Place seam-side down in a white ceramic baking dish.
  2. Pour the remaining sauce over the center of the rolls and top with a heavy layer of the combined cheddar and Monterey Jack cheeses.
Baking
  1. Bake at 375°F (190°C) for 20 minutes covered, then 10 minutes uncovered. Broil for 2-3 minutes until cheese is bubbly with toasted golden-brown spots.
  2. Scatter fresh cilantro, raw jalapeño rounds, and dried oregano over the hot dish before serving.

Notes

Use block cheese for a better melt.
Let the dish rest for 5 minutes before serving to help the sauce set.