High-Protein Chicken And Bean Enchiladas Recipe

About this recipe

A hearty and protein-packed dinner option featuring tender chicken, kidney beans, and a flavorful enchilada sauce, baked to perfection and topped with melted cheddar cheese.

Ingredients

• - Old India Coriander Leaves
• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 450G Shazans Chicken Diced Breast
• 400G Epicure Organic Red Kidney Beans
• 100G Fresh Spices Fresh Small Green Chillies
• - Budgen Mission 6 Tortillas Plain 368G
• - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
• - Cathedral City Mature Cheddar Cheese
• - Petti Delicato Extra Fine Passata
• 200 G Authentic Greek Yogurt

Instructions

1. 1. Preheat oven to 350°F (175°C).
2. 2. Spray a large skillet with cooking spray and heat over medium heat.
3. 3. Add 1/2 cup diced onion to the skillet and sauté until softened, about 3-4 minutes.
4. 4. Add 8 oz diced chicken breast, 1 cup cooked kidney beans, and 1/4 cup diced green chilies to the skillet. Cook for 10 minutes, stirring occasionally, until the chicken is fully cooked.
5. 5. Remove the skillet from heat and let the filling cool slightly.
6. 6. Warm 6 tortillas gently in a microwave or on a skillet to make them pliable.
7. 7. Spoon some of the chicken and bean filling along one edge of each tortilla and roll them up tightly.
8. 8. Place the rolled tortillas seam-side down in a large baking dish.
9. 9. In a mixing bowl, combine 1 cup enchilada sauce and 1 cup tomato sauce. Pour this mixture evenly over the rolled tortillas.
10. 10. Sprinkle 1/2 cup shredded cheddar cheese over the top.
11. 11. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
12. 12. Remove from the oven and let cool for a few minutes. Garnish with 1/4 cup nonfat yogurt and 2 tbsp chopped coriander leaves before serving.