Description
A hearty Tex-Mex dish with seasoned chicken, Greek yogurt, black beans, and red enchilada sauce, baked in high-protein tortillas for a satisfying, muscle-friendly meal.
Ingredients
Boneless chicken breasts
2 cups plain Greek yogurt (or cottage cheese)
1 cup rinsed and drained black beans
2 tbsp chili powder
1 tsp ground cumin
1 tsp garlic powder
8 high-protein or whole-grain tortillas
2 cups red enchilada sauce (store-bought or homemade)
1 cup shredded Mexican cheese (or vegan alternative)
1 tbsp olive oil (or cooking spray)
9x13-inch baking dish
Instructions
Preheat oven to 375°F. Oil baking dish with olive oil or cooking spray.
Pour ½ cup enchilada sauce into the bottom of the dish as a base.
Shred cooked chicken breasts into small pieces.
In a bowl, mix shredded chicken with Greek yogurt, black beans, chili powder, cumin, and garlic powder.
Warm tortillas in a skillet or microwave to prevent cracking.
Spoon chicken mixture into each tortilla, roll tightly, and place seam-side down in the baking dish.
Pour remaining enchilada sauce over the tortillas, then top with shredded cheese.
Bake for 25 minutes until bubbly and golden. Let rest 5 minutes before serving.
Notes
Use rotisserie chicken to save time.
Tortillas must be warmed to avoid cracking.
For vegan/dairy-free version, omit cheese and use olive oil.
Freezes well for meal prep.
- Prep Time: 15
- Cook Time: 40
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 enchilada
- Calories: 370
- Sugar: 4g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 70mg