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–+ servings

Healthy Chicken Enchiladas

Craving comfort food that’s both delicious and healthy? These homemade chicken enchiladas deliver on all fronts!
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Course: Dinner
Cuisine: Mexican
Keyword: Healthy Chicken Enchiladas
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8
Calories: 288kcal

Ingredients

Enchilada Sauce

  • 1 tsp olive oil
  • 4 garlic cloves, minced
  • 2 chipotle peppers, diced (from canned chipotle peppers in adobo sauce)
  • 1 tbsp adobo sauce (from the can)
  • 1 (16 oz) can tomato sauce
  • 1 tsp dried oregano
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1 cup low-sodium vegetable or chicken broth
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper

Chicken & Veggies

  • 1 1/2 tsp olive oil
  • 2 cups cooked, shredded chicken (about 2 chicken breasts)
  • 1/2 cup frozen corn, thawed
  • 1/2 cup cooked black beans
  • 1/2 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • 1/2 cup enchilada sauce (from above)

Enchiladas

  • 8 whole wheat flour tortillas (7 inches)
  • 1 1/2 cups shredded Mexican cheese, divided
  • Green onions, for topping
  • Fresh cilantro, for topping
  • Jalapeños, for topping (optional)
  • Plain Greek yogurt or sour cream, for serving (optional)
  • Sliced avocado, for serving (optional)

Instructions

Make the Enchilada Sauce

  • In a medium saucepan over medium heat, heat the olive oil and sauté the garlic for about 1-2 minutes, until fragrant. Add the chipotle peppers, adobo sauce, tomato sauce, oregano, chili powder, cumin, broth, salt, and pepper. Bring to a boil. Then, lower the heat and simmer for 5-10 minutes to thicken the sauce. Set aside.

Prepare the Chicken & Veggies

  •  Preheat the oven to 400°F. In a medium skillet, heat olive oil over medium-high heat. Sauté the onion and garlic until soft and translucent, about 4-5 minutes. Add the chicken, corn, black beans, cilantro, chili powder, cumin, and 1/2 cup of enchilada sauce. Stir to combine and cook for another 4-5 minutes. Remove from heat.

Assemble the Enchiladas

  • Lightly grease a 13x9-inch glass baking dish with non-stick spray. Take each tortilla and fill it with about 1/4 to 1/3 cup of the chicken and veggie mixture, along with a sprinkle of cheese. Roll up each tortilla and place it seam-side down in the baking dish. Repeat until all tortillas are filled.

Bake the Enchiladas

  • Once the tortillas are arranged, pour the remaining enchilada sauce over them and sprinkle with the remaining shredded cheese. Cover the dish with aluminum foil and bake for 20-25 minutes, or until the cheese is melted and the enchiladas are heated through.

Serve

  • Remove from the oven and serve with your favorite toppings, such as green onions, cilantro, jalapeños, sliced avocado, and Greek yogurt or sour cream.

Nutrition

Calories: 288kcal | Carbohydrates: 34g | Protein: 18g | Fat: 9g | Sodium: 753mg | Fiber: 6g | Sugar: 3g
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