Name: High Protein Chicken Enchiladas
Ingredients: 2 pounds boneless, skinless chicken breasts (about 4 large breasts); 8 corn tortillas (6-inch diameter); 2 cups reduced-fat Mexican blend cheese, divided; 1 can (15 oz) black beans, drained and rinsed; 1/2 cup plain Greek yogurt (0% fat); 1 cup cottage cheese (2% fat); 1 medium onion, finely diced; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1/2 teaspoon chili powder; Salt and pepper to taste; 2 tablespoons olive oil (for sauce); 3 tablespoons all-purpose flour; 2 cups chicken broth, low sodium; 1 can (15 oz) tomato sauce; 2 tablespoons chili powder; 1 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/4 teaspoon dried oregano; 1/4 teaspoon salt

Description

These protein-packed chicken enchiladas will make you forget you’re eating healthy. Cheesy, saucy goodness that’s actually good for you.

Ingredients

Scale

2 pounds boneless, skinless chicken breasts (about 4 large breasts)
8 corn tortillas (6-inch diameter)
2 cups reduced-fat Mexican blend cheese, divided
1 can (15 oz) black beans, drained and rinsed
1/2 cup plain Greek yogurt (0% fat)
1 cup cottage cheese (2% fat)
1 medium onion, finely diced
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
Salt and pepper to taste
2 tablespoons olive oil (for sauce)
3 tablespoons all-purpose flour
2 cups chicken broth, low sodium
1 can (15 oz) tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon salt

Instructions

Preheat oven to 375°F. Lightly coat a 9×13 inch baking dish with cooking spray. In a large pot, simmer chicken breasts in water with a pinch of salt for 15-20 minutes until internal temperature reaches 165°F.
Meanwhile, make enchilada sauce: Heat olive oil in a medium saucepan over medium heat. Add flour and whisk for 1-2 minutes. Gradually whisk in chicken broth. Add tomato sauce and spices, bring to a simmer, and cook 5-7 minutes until slightly thickened.
Remove cooked chicken, cool slightly, then shred with two forks. In a large bowl, combine shredded chicken, black beans, 1 cup cheese, Greek yogurt, cottage cheese, onion, garlic, and spices. Mix thoroughly.
Warm tortillas in a dry skillet or microwave until pliable. Pour 1/2 cup enchilada sauce into the baking dish. Dip each tortilla briefly in sauce, then fill with about 1/3 cup chicken mixture.
Roll each tortilla and place seam-side down in baking dish. Pour remaining sauce over enchiladas and top with remaining cheese. Cover with foil.
Bake covered for 20 minutes, then uncovered for 10 minutes until cheese is bubbly and starting to brown. Let stand 5 minutes before serving.