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Close-up of four tightly rolled tortillas smothered in thick red sauce and melted cheese. (High Protein Chicken Enchiladas)

High Protein Chicken Enchiladas: The Ultimate Cheesy Shredded Thigh and Bean Bake

These High Protein Chicken Enchiladas feature juicy shredded chicken thighs, fiber-rich black beans, and a glossy red sauce, topped with toasted Monterey Jack and Cheddar cheese for a perfect macro-friendly, comfort food dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 enchiladas
Course: Dinner, Lunch
Cuisine: Mexican-Inspired
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1.5 lbs boneless skinless chicken thighs 680g
  • 1 can whole black beans 15 oz (425g), drained and rinsed
  • 2 cups red enchilada sauce 480ml, thick and glossy
  • 4-6 large corn tortillas
  • 1 tbsp avocado oil 15ml
  • 1 cup Monterey Jack cheese 113g, shredded
  • 1 cup sharp cheddar cheese 113g, shredded
  • 1 whole ripe avocado diced into uniform cubes
  • 0.25 cup red onion finely minced
  • 0.25 cup fresh cilantro chopped

Equipment

  • 1 White Rectangular Ceramic Baking Dish Essential for even heating and presentation.
  • 1 Cast Iron Skillet Used for searing the chicken thighs to develop flavor.

Method
 

Prepare the Chicken filling
  1. Heat oil in a skillet and sear chicken thighs for 6 minutes per side until a golden-brown crust forms.
  2. Shred the chicken and mix with black beans and 1/2 cup (120ml) of enchilada sauce.
Assemble and Bake
  1. Warm tortillas, fill with chicken mixture, and roll tightly. Place in a ceramic dish.
  2. Cover with remaining sauce and cheese. Bake at 375°F (190°C) for 20 minutes, then broil for 2 minutes to toast the cheese bubbles.
  3. Top with diced avocado, minced red onion, and chopped fresh cilantro before serving.

Notes

Freshly shred your cheese for the best melt.
Use chicken thighs instead of breasts for better moisture and flavor.