Description
A nutrient-packed, Mexican-inspired comfort dish using shredded chicken, Greek yogurt, black beans, and red enchilada sauce in high-protein or low-carb tortillas for a heart-healthy, protein-rich meal ready in 45 minutes.
Ingredients
2 cups shredded rotisserie chicken (or boiled chicken breast)
1 cup plain Greek yogurt (substitute cottage cheese, drained)
1 15-oz can black beans, rinsed and drained
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder (or 2 cloves fresh garlic)
8 high-protein or low-carb tortillas
1 cup red enchilada sauce
Optional: 1/2 cup diced onion or bell pepper for added fiber
Instructions
Preheat oven to 375°F (190°C)
Shred chicken and mix with Greek yogurt, black beans, chili powder, cumin, garlic powder, and half the enchilada sauce in a bowl
Brush 1/2 cup enchilada sauce in a 9×13-inch baking dish
Place 1 tortilla on a flat surface, spoon 2-3 tablespoons chicken mixture in center, roll up, and place seam-side down in dish
Repeat with remaining tortillas
Pour remaining enchilada sauce over assembled rolled tortillas
Bake 25-30 minutes until bubbly and slightly golden
Notes
Use tofu instead of chicken for vegetarian version
Swap high-protein tortillas with corn or gluten-free alternatives
Cover with aluminum foil during first 15 minutes baking to prevent over-browning
Make-ahead option: Prepare unbaked dish up to 24 hours in advance