The First Recipe from Come On In! We’re kicking off with a delicious dish from Episode 1 of my new series, Come On In! Tune in every Tuesday across all platforms for more recipes, fun, and behind-the-scenes moments. Watch Episode 1 now: Watch HERE!
This chicken enchilada bake may not be the most traditional, but it takes the hassle out of cooking without sacrificing flavor. With simple ingredients and bold toppings, it’s an easy, satisfying twist on a classic dish!
The recipe:
Preheat oven to 400°F.
In a pan over medium-high heat, lightly coat with avocado oil. Heat each tortilla for about 10 seconds per side, just enough to make them pliable and the oil will help keep the tortilla’s structure as you layer. Repeat until all tortillas are warmed.
In a bowl, lightly smash the black beans with a fork. In the same bowl, mix the shredded chicken with taco seasoning and your squeezed lime in a bowl.
Now it’s time to layer the enchiladas in a baking dish! Start with a layer of enchilada sauce on the bottom. Place a tortilla on top of the sauce. Add a layer of the chicken mixture and a layer of cheese.
Repeat the process: sauce, tortilla, chicken, cheese. You should have 3 layers of filling and 4 layers of tortillas, with enchilada sauce and cheese on top!
Bake for 20-25 minutes, until cheese is melted and bubbling.
Top the baked enchiladas with sliced avocado, red onion, cilantro, a sprinkle of chile powder (if using), and a dollop of Greek yogurt.
High Protein Chicken Enchilada Bake
Equipment
- Baking Dish
- Pan or Skillet
Ingredients
- 1 can black beans, rinsed & drained
- 3 cups shredded chicken
- 3 cups cheese (cheddar, Monterey Jack, or your preference)
- 1 pack Healthified corn tortillas (or cassava/almond flour tortillas) about 8-10
- 1.5 tablespoons taco seasoning
- 1/2 lime, to squeeze
- 1 avocado sliced to top
- 1/4 red onion, finely sliced to top ( I personally like using raw red onions to have extra crunch and bite, but feel free to use in your mixture instead if preferred!)
- cilantro, to top
- Greek yogurt or sour cream, to top
- Optional: Chile powder to garnish
- Avocado oil (for heating tortillas)
- 2.5 cups Enchilada sauce
Instructions
- Preheat oven to 400°F.
- In a pan over medium-high heat, lightly coat with avocado oil. Heat each tortilla for about 10 seconds per side, just enough to make them pliable and the oil will help keep the tortilla's structure as you layer. Repeat until all tortillas are warmed.
- In a bowl, lightly smash the black beans with a fork. In the same bowl, mix the shredded chicken with taco seasoning and your squeezed lime in a bowl.
- Now it's time to layer the enchiladas in a baking dish! Start with a layer of enchilada sauce on the bottom. Place a tortilla on top of the sauce. Add a layer of the chicken mixture and a layer of cheese.
- Repeat the process: sauce, tortilla, chicken, cheese. You should have 3 layers of filling and 4 layers of tortillas, with enchilada sauce and cheese on top!
- Bake for 20-25 minutes, until cheese is melted and bubbling.
- Top the baked enchiladas with sliced avocado, red onion, cilantro, a sprinkle of chile powder (if using), and a dollop of Greek yogurt.
