Creamy High-protein, High-fiber Enchiladas

• portioner: Makes 8 enchiladas
• total tid: 37 minutes

Ingredienser

Sauce:

1 large can red enchilada sauce (about 2 cups)

1 cup fat-free cottage cheese

1 chipotle pepper in adobo

1 teaspoon adobo sauce

1/2 can fat-free refried beans

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon cumin

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika

Filling:

8 high-fiber tortillas (GF if desired)

4 cups shredded cooked chicken breast

1 1/2 cups diced red bell pepper

1 cup diced onion

1/2 can black beans, drained and rinsed

1/2 cup chopped cilantro

1/4 cup chopped green onions

4 oz can diced green chiles

1/2 cup fat-free cheddar cheese

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon cumin

1/2 teaspoon salt

1 1/2 cup fat-free cheddar cheese

Instruktioner

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, 1/2 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. This recipe makes plenty of sauce, so feel free to save some for later if desired. 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.