Cooked - High Protein Chicken Enchiladas

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High Protein Chicken Enchiladas

6.0

2.5 lbs boneless skinless chicken thighs or breasts

1 large onion, diced

2 garlic cloves, minced

2 cups chicken broth

1 jar (15 ounces) salsa

1 packet taco seasoning or fajita seasoning

1 dried ancho chili pepper

4 generous pinches salt

10 low-carb tortillas (or tortillas of choice)

1 can black soybeans or 1 cup refried beans, mashed

2 cups shredded cheese (Mexican blend, mozzarella, or your favorite)

1 jar (15.5 oz) enchilada sauce (red or green)

Fresh cilantro, chopped, for topping

¼ cup sour cream or Greek yogurt

Hot sauce, to taste

Add the chicken, diced onion, minced garlic, salsa, chicken broth, taco seasoning, ancho chili pepper, and salt to a slow cooker. Cook on low for 6–8 hours or high for 4 hours, until chicken is tender. Shred the chicken using two forks and set aside.
Preheat the oven to 400°F. Pour half the enchilada sauce (about 8 oz) into the base of a baking dish.
Fill each tortilla with about 1½ tablespoons mashed beans, 2 tablespoons shredded chicken, and 1–2 tablespoons shredded cheese. Roll tightly and place seam-side down in the baking dish.
Pour the remaining enchilada sauce over the rolled tortillas. Top with the remaining 1 cup of shredded cheese.
Bake for 15–20 minutes until cheese is melted and bubbly. Garnish with fresh cilantro, sour cream or Greek yogurt, and hot sauce if desired. Serve immediately and enjoy!

Course🍽️Main Course

Diets🥩Carnivore...

Category🌮Enchiladas

Cuisine🇲🇽Mexican

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 38 weeks ago

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