This post was sponsored by Bush’s Beans. All opinions are my own.
As a mother, I am always looking for ways to sneak more protein in my kids’ diet. I feel like their main sources come from peanut butter and yogurt. I try to be creative but sometimes getting creative takes too long in the kitchen. I was super excited to find a recipe that would allow me to add more protein and fiber to our dinner without my littles even knowing using Bush’s Best Great Northern Beans!
Most of you know that I have been counting my Macros, and in so doing am always on a protein hunt. One of my go to websites for mouthwatering healthy recipes is Dashing Dish. She has a way of taking the foods we love and transforming them into a healthier version. Protein packed chicken enchiladas?? YES, please! The secret to the extra creamy center is the Bush’s Best Great Northern Beans! These beauties are super soft and smashable and pack a healthy punch. They’re loaded with fiber and protein and tons of vitamins and minerals.
I went straight to Wal-Mart to stock up on Bush’s Best Beans because beans really are such an easy and healthy addition to any meal. I made breakfast burritos this morning with egg whites, turkey bacon, sautéed peppers and onions, and Bush’s Best Black beans, and they were seriously bomb-diggity. My Little Man also loves to just munch on Black Beans as a snack, and I love how super and easy they are to whip out and fill his belly quickly.
Friends. These enchiladas are so creamy and delicious, and totally Macro friendly! They were a huge hit at the dinner table and all of my kiddos gobbled them up and even asked for seconds. I would say that’s definitely a healthy win in the MOM department. Here is my modified version of the Dashing Dish recipe:
Bush’s Best Great Northern Bean and Buffalo Chicken Enchiladas
12 Flour Tortillas
1 can (14 oz.) Red Enchilada Sauce
1/2 cup Frank’s Hot Sauce
2 Chicken Breast (about 2 cups) cooked, and shredded
1/2 cup Plain Greek Yogurt
1/2 tsp. Garlic Powder
1/2 cup Shredded Cheddar Cheese
1-2 Red and Orange peppers, sautéed
1 onion, sautéed
1 can (15 oz.) Bush’s Best Great Northern Beans
1 can (4 oz.) Diced Green Chilies
1-2 cups Mozzarella Cheese
Boil Chicken on the stove; little tip- I can never stand to wait for my chicken to thaw completely and if I just throw it in the hot water I feel like it takes FOREVER to cook which I also have no patience for, so I slice up my semi-frozen chicken into strips and then toss it in the boiling water! It helps the chicken to cook faster and still stays juicy.
Sautée peppers and onions, set aside.
Shred Chicken while it’s hot in Kitchen-Aid mixer with the paddle attachment (this will save you tons of tedious time). If you don’t have one, you can chop it or shred with forks.
Mix together enchilada sauce and Frank’s hot sauce in a small bowl.
Rinse, Drain, and smash Bush’s Best Great Northern Beans with a fork on a separate plate.
Add Bush’s Beans, cheddar cheese, greek yogurt, 3/4 of the sauce mixture, and garlic powder to the shredded chicken and mix together.
Dip tortillas in extra sauce mixture on a separate plate and coat both sides evenly. Place in your pan and fill with 2-3 spoonfuls of chicken mixture and peppers and onions. Roll tortillas into an enchilada shape and repeat until your pan is full.
Top with Mozzarella cheese and diced green chilies. Bake @ 350 for 20ish minutes, or until cheese is melted and enchiladas are heated through.
Eat and Enjoy! 🙂
Recipe has been adapted from dashingdish.com