High Protein Enchiladas

Name: High Protein Enchiladas
Total time: 60 min
Ingredients: chopped tomatoes; tomato paste; smoked paprika; ground cumin; dried oregano; chipotle paste, optional; vegetable stock; garlic, peeled; boneless, skinless chicken breasts; olive oil; red onion, thinly sliced; bell peppers, seeds removed, thinly sliced; black beans; low-fat Cheddar cheese

with Shredded Chicken, Peppers & Black Beans

60 min

high protein enchiladas with chicken, peppers and black beans

By Izy Hossack
November 11, 2022

Why trust us?

Shredded chicken, bell peppers and black beans wrapped up in tortillas, covered with a spiced tomato sauce and cheese then baked. These high protein enchiladas are a delicious recipe to meal prep for an easy dinner for the week! Just keep the leftovers in the fridge and re-heat in the oven until hot and crispy.

Ingredients

3 Persons

SAUCE:

1 x 400g tin

chopped tomatoes
75 g

tomato paste
1 tsp

smoked paprika
1 tsp

ground cumin
1 tsp

dried oregano
1 tsp

chipotle paste, optional
0.5 cube

vegetable stock
2 clove

garlic, peeled
2 x 200g

boneless, skinless chicken breasts

FILLING:

1 tbsp

olive oil
1

red onion, thinly sliced
3

bell peppers, seeds removed, thinly sliced
pinch

salt
1 x 400g tin

black beans
60 g

low-fat Cheddar cheese
6

high-protein tortillas

Preparation

1

For the sauce, blend the chopped tomatoes, tomato paste, spices, chipotle paste, stock cube and garlic together. Pour into a pot and place on the stove over a medium heat. Add the chicken breasts, pushing them down so they’re submerged. Cover with a lid, leaving it slightly ajar. Leave to simmer for 20 minutes, until the chicken breasts are completely cooked.
2

Remove from the heat. Remove the chicken breasts from the sauce to a cutting board. Let them cool slightly then use two forks to shred them into thin strips and set aside.
3

Preheat the oven to 180C (350F).
4

Heat the olive oil in a medium non-stick frying pan. Add half the onion and all the peppers, season with salt, and cook over a medium-low heat, stirring occasionally, until softened – 15 to 20 minutes. Pour in the black beans and their cooking liquid from the tin. Simmer until the liquid has mostly evaporated then stir in the chicken along with a few spoonfuls of the tomato sauce.
5

Dip each tortilla into the tomato sauce then fill with the chicken/pepper filling before rolling up.
6

Spread a few spoonfuls of tomato sauce into an ovenproof baking dish. Place the filled, rolled tortillas into the dish seam side down. Pour the remaining sauce on top and sprinkle with the cheese. Bake for 30 minutes or until the cheese is golden. Sprinkle the remaining sliced onion on top along with chopped coriander and serve.
1

Enjoy!