Chicken and Black Bean Enchiladas
These enchiladas are packed with protein and easy to prepare.
Ingredients
- 1 cup (250 mL) cottage cheese or Greek yogurt
- 1 can (10 oz./296 mL) red enchilada sauce
- 2 tbsp (30 mL) Southwestern Seasoning Mix, divided
- 4 cups (1 L) cooked and shredded chicken (about 1 rotisserie chicken)
- 2 cans (4 oz./118 mL each) diced green chiles
- 1 can (15.5 oz./398 mL) black beans, drained and rinsed
- 8 oz. (250 g) cheddar cheese, grated (2 cups/500 mL), divided
- Oil for greasing
- 8 8" (20-cm) low-carb tortillas
- Optional Toppings: Avocado, pico de gallo, sour cream, cilantro
Directions
- Preheat the oven to 425°F (220°C). Add the cottage cheese, enchilada sauce, and 1 tbsp (15 mL) of the seasoning mix to a blender. Blend until smooth.
- Combine the chicken, chiles, beans, ¼ cup (60 mL) of the cottage cheese mixture, half of the cheese, and the remaining seasoning in a large bowl.
- Spread ¼ cup (60 mL) of the cottage cheese mixture in the bottom of a greased 9" x 13" (23-cm x 33-cm) pan.
- Divide the chicken mixture evenly into the tortillas. Roll each tortilla around the filling and place them, seam-side down, in the pan.
- Cover the enchiladas with the remaining cottage cheese mixture and sprinkle the remaining cheese on top. Bake, uncovered, for 20–25 minutes, or until the enchiladas are bubbling and the cheese is melted.
- Serve with avocado, pico de gallo, sour cream, or cilantro, if you’d like.