Step-by-Step Preparation

First Step: COOK THE CHICKEN

1. Prepare the Chicken: Begin by heating olive oil in a large skillet over medium heat. While the oil is heating, season the chicken breasts with salt, pepper, cumin, chili powder, paprika, and a squeeze of lime juice. Seasoning the chicken in advance helps to infuse the flavors into the meat.
2. Cook the Chicken: Add the chicken breasts to the skillet and cook for 5-7 minutes per side, or until the chicken is fully cooked and has an internal temperature of 165°F (75°C). Remove the chicken from the skillet and set aside to cool.
3. Shred the Chicken: Once the chicken has cooled slightly, use two forks to shred it into small, bite-sized pieces. Set the shredded chicken aside.

Second Step: PREPARE THE ENCHILADA FILLING

1. Sauté the Vegetables: In the same skillet, add a little more olive oil if necessary. Sauté the diced onion over medium heat for about 5 minutes until it softens. Add the minced garlic and cook for another 1 minute until fragrant.
2. Add the Beans and Spices: Stir in the black beans, cumin, chili powder, and paprika. Let the mixture cook for another 2 minutes to heat the beans through and combine the spices with the vegetables.
3. Combine the Chicken: Add the shredded chicken to the skillet, along with the lime juice. Stir everything together to combine, and let the filling cook for an additional 2-3 minutes. Taste and adjust the seasoning with more salt, pepper, or lime juice as needed.

Third Step: ASSEMBLE THE ENCHILADAS

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a little olive oil or cooking spray to prevent the enchiladas from sticking.
2. Prepare the Tortillas: Lightly warm the tortillas in a dry skillet for 30 seconds per side, or microwave them for about 20 seconds to make them more pliable and easier to roll. This step prevents the tortillas from cracking when you roll them.
3. Fill the Tortillas: Place a few tablespoons of the chicken and bean filling in the center of each tortilla. Sprinkle with a small handful of shredded cheese. Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
4. Top with Sauce and Cheese: Once all the tortillas are filled and arranged in the baking dish, pour the enchilada sauce evenly over the top. Sprinkle with the remaining shredded cheese.

Fourth Step: BAKE THE ENCHILADAS

1. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is slightly thickened.
2. Cool Slightly: Once the enchiladas are done, remove the dish from the oven and let it cool for about 5 minutes before serving. This allows the sauce to set and makes the enchiladas easier to serve.

Final Step: GARNISH AND SERVE

1. Garnish: Top the baked enchiladas with a dollop of Greek yogurt, sliced avocado, chopped cilantro, and a squeeze of lime juice. If you like, add a sprinkle of chopped green onions for an extra burst of freshness.
2. Serve: Slice and serve your High Protein Chicken Enchiladas hot, accompanied by a side of Mexican rice, roasted vegetables, or a simple salad.