High-Protein Mexican Enchiladas

1. Recipe Title: High-Protein Mexican Enchiladas

2. Brief Description: These High-Protein Mexican Enchiladas are a delicious twist on the classic dish, packed with flavorful ingredients and a good amount of protein to keep you satisfied.

3. Servings: 5-6 people

4. Prep Time: 30 minutes

Cook Time: 1 hour

5. Ingredients:

For the Enchilada Filling:

- 1 lb ground chicken or turkey

- 1 small onion, diced

- 2 cloves garlic, minced

- 1 can (15 oz) black beans, drained and rinsed

- 1 cup corn kernels (fresh, frozen, or canned)

- 1 tsp ground cumin

- 1 tsp chili powder

- Salt and pepper to taste

- 1 cup shredded Mexican blend cheese

- 10-12 small corn tortillas

For the Enchilada Sauce:

- 2 tbsp olive oil

- 2 tbsp all-purpose flour

- 2 tbsp chili powder

- 1 tsp ground cumin

- 1/2 tsp garlic powder

- 1/4 tsp onion powder

- 1/4 tsp dried oregano

- 2 cups chicken or vegetable broth

- Salt and pepper to taste

Optional Toppings:

- Chopped fresh cilantro

- Diced avocado

- Sour cream

- Sliced jalapeños

6. Step-by-Step Cooking Instructions:

1. Preheat the oven to 375°F (190°C).

2. In a large skillet, heat some oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant.

3. Add the ground chicken or turkey to the skillet and cook until browned, breaking it up with a spoon.

4. Stir in the black beans, corn, cumin, chili powder, salt, and pepper. Cook for another 5 minutes until heated through. Remove from heat and set aside.

5. In another saucepan, heat 2 tablespoons of olive oil over medium heat. Stir in the flour and cook for 1-2 minutes to make a roux.

6. Add the chili powder, cumin, garlic powder, onion powder, and oregano to the roux. Cook for another minute.

7. Gradually whisk in the chicken or vegetable broth, stirring until the sauce thickens. Season with salt and pepper.

8. Spread a thin layer of the enchilada sauce on the bottom of a baking dish.

9. Take a corn tortilla, fill it with a spoonful of the chicken mixture, and roll it up. Place it seam side down in the baking dish. Repeat with the remaining tortillas and filling.

10. Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the shredded cheese on top.

11. Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes.

12. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.

13. Serve the enchiladas hot with optional toppings like chopped cilantro, diced avocado, sour cream, and jalapeños.

7. Special Tips and Variations:

- You can use ground beef or tofu as a substitute for chicken or turkey.

- To save time, you can use store-bought enchilada sauce instead of making it from scratch.

- For a spicier kick, add some diced green chilies to the filling mixture.

- These enchiladas can be made ahead of time and stored in the refrigerator before baking. Just remember to adjust the baking time accordingly.