SNAP Challenge: Creamy Chicken and Black Bean Enchiladas
SNAP Challenge: Creamy Chicken and Black Bean Enchiladas pack 25g protein and 281 calories per serving across 8 servings. Quick stovetop prep makes this Mexican-style dish an efficient batch cook for the week. Combines complete protein with legumes to hit macro targets while meal-prepping economically.
Ingredients
- •Vegetable oil(15g)
- •Garlic(120g)
- •Rotel, Diced Tomatoes & Green Chilies, Original(425g)
- •Cream Cheese(113g)
Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.
- •Chicken Breast, Grilled(480g)
- •Beans, Black, Canned, Drained(425g)
- •Corn, Sweet, Frozen(240g)
- •Cumin, Ground(3g)
- •Flour Tortillas
Instructions
- 1Mince the garlic and sauté it in a large skillet with cooking oil over medium heat for one to two minutes, or until slightly softened. Add the can of diced tomatoes with green chiles and let simmer for about 5 minutes, or until the tomato liquid has reduced by about half and become slightly thick.
- 2Cut the cream cheese into chunks and stir it into the tomato mixture. The sauce will become smooth and creamy as the cheese melts in.
- 3Rinse and drain the can of black beans, then add them to the skillet along with the frozen corn kernels, shredded chicken, and cumin. Stir to combine. Taste the filling and add salt if needed.
- 4Preheat the oven to 350 degrees. Scoop about 1/3 to 1/2 cup of the creamy chicken mixture into each tortilla and roll it up like a cigar. Place the filled and rolled tortillas into a 9x13 inch casserole dish, seam side down.
- 5While the oven is preheating, make a batch of homemade red enchilada sauce (or use canned), then pour it over the enchiladas in the casserole dish (you may or may not use all the sauce, it's up to you). Bake the dish in the preheated oven for 40 minutes or until the sauce is bubbly and the edges of the tortillas are slightly brown and crispy.
Nutrition — Per Serving
281
calories
25g
protein
10g
fat
- Carbohydrates
- 25g
- Saturated fat
- 3.8g
- Sodium
- 374 mg
- Dietary fiber
- 1.6g
8 servings per batch · ~228g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
Set up your profile to enable swaps →Common questions
How much protein does SNAP Challenge: Creamy Chicken and Black Bean Enchiladas have per serving?
Each serving contains 25g protein and 281 calories with 10g fat and 25g carbs. The black beans contribute both protein and fiber alongside the chicken.
How long does SNAP Challenge: Creamy Chicken and Black Bean Enchiladas take to make?
This recipe is quick prep and batch-makes 8 servings at once, making it highly efficient for weekly meal prep. A single cooking session yields a week's worth of dinners.
Is SNAP Challenge: Creamy Chicken and Black Bean Enchiladas good for fat loss?
At 281 calories and 25g protein per serving with minimal fat at 10g, this recipe aligns well with fat loss phases where calorie control is the priority. The high serving count makes it budget-friendly during cut phases.
More like this
Slow Cooker Beef Pasta
Slow Cooker · 10 servings
