Description
These Easy Healthy Chicken Enchiladas deliver irresistible flavor with tender chicken, vibrant spices, and gooey cheese, making them perfect for any weeknight meal.
Ingredients
Scale
- 2 cups cooked chicken breast (shredded)
- 1 tablespoon organic virgin olive oil
- 1 medium onion (chopped)
- 3 garlic cloves (minced)
- 1/2 can black or kidney beans (drained & rinsed)
- 1/2 cup corn (drained & rinsed)
- 1 15oz can natural tomato sauce (no added salt)
- 1 cup chicken stock (low-sodium)
- Spices (thyme, smoked paprika, black pepper, oregano, chili powder)
- 1/2 cup low-fat sour cream
- 1/2 cup low-fat Mexican cheese blend or non-fat mozzarella
- 8 whole grain corn tortillas
Instructions
- Preheat oven to 350°F and prepare a baking dish with olive oil.
- Sauté chopped onion in olive oil until translucent, then add minced garlic and cook for another minute.
- Combine tomato sauce and chicken stock, then mix in beans, corn, chicken, and spices and let simmer.
- Strain the mixture to separate the sauce from the chunky ingredients for filling.
- Warm tortillas in a microwave or oven to make them flexible for rolling.
- Spread sour cream on each tortilla, add the filling, sprinkle with cheese, roll up, and place in the baking dish.
- Pour reserved sauce over rolled enchiladas, sprinkle with leftover cheese, cover with foil, and bake for 20-25 minutes.
Notes
Feel free to substitute ingredients based on dietary needs, such as using Greek yogurt instead of sour cream.
If using frozen chicken, ensure it is thoroughly cooked before shredding.
Experiment with additional vegetables in the filling for extra nutrition.
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 23g
- Cholesterol: 55mg