Cooked - Creamy High-protein, High-fiber Enchiladas

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Creamy High-protein, High-fiber Enchiladas

8.0

1 large can red enchilada sauce (about 2 cups)

1 cup fat-free cottage cheese

1 chipotle pepper in adobo

1 teaspoon adobo sauce

½ can fat-free refried beans

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon cumin

½ teaspoon onion powder

½ teaspoon smoked paprika

8 high-fiber tortillas (GF if desired)

4 cups shredded cooked chicken breast

1 ½ cups diced red bell pepper

1 cup diced onion

½ can black beans, drained and rinsed

½ cup chopped cilantro

¼ cup chopped green onions

4 oz can diced green chiles

½ cup fat-free cheddar cheese

1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon cumin

½ teaspoon salt

1 ½ cup fat-free cheddar cheese

Preheat oven to 375°F and spray a 9x13 baking dish.
Blend all sauce ingredients until smooth and creamy.
Sauté the bell pepper and onion for 6–8 minutes.
Season with garlic powder, onion powder, and cumin.
In a large bowl, combine the chicken, sautéed vegetables, black beans, cilantro, ½ cup cheddar cheese, and about 1 cup of the enchilada sauce.
Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
Pour the remaining desired amount of sauce over the enchiladas and top with the remaining 1 cup cheddar cheese.
Bake for 20–25 minutes, or until hot and bubbly.
Let cool for 5–10 minutes before serving.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🌮Enchiladas

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created this week

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