Description
Looking for a healthier dinner option? Try these delicious Healthy Chicken Enchiladas! Discover a tasty recipe today.
Ingredients
Scale
- 1 teaspoon olive oil
- 4 garlic cloves (minced)
- 2 chipotle peppers (diced (from canned chipotle peppers in adobo sauce))
- 1 Tablespoon of adobo sauce from can
- 1 16 oz can tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 cup low sodium vegetable or chicken broth
- 1/4 teaspoon sea salt
- 1/4 teaspoon fresh pepper
- 1 1/2 teaspoons olive oil
- 2 cups cooked shredded chicken (about 2 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 cilantro
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/2 cup enchilada sauce (from above)
- 8 7-inch whole wheat flour tortillas
- 1 1/2 cups shredded Mexican cheese (divided)
- Green onions and fresh cilantro (for topping)
- Jalapeños (for topping (optional))
- Plain Greek yogurt or sour cream (optional)
- Sliced avocado (optional)
Instructions
- Step 1: In a medium saucepan over medium heat, add oil and sauté garlic until fragrant, about 1-2 minutes. Add chipotle peppers, adobo sauce, tomato sauce, oregano, chili powder, cumin, broth, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. This will help thicken the sauce. Set aside until ready to use.
- Step 2: Preheat oven to 400°F degrees.
- Step 3: Heat the olive oil in a medium skillet over medium-high heat. Sauté onions and garlic until soft and translucent, about 4-5 minutes. Add chicken, corn, black beans, cilantro, chili powder, cumin and 1/2 cup enchilada sauce to the skillet. Stir to combine and cook for another 4-5 minutes. Remove from heat.
- Step 4: Spray a 13 by 9-inch glass baking dish with non-stick spray. Fill each tortillas with 1/4- 1/3 cup of the chicken and black bean mixture, a sprinkle of cheese and roll it up.
- Step 5: Place rolled tortilla into the baking dish, seam side down. Once all the tortillas are filled, cover with remaining sauce and sprinkle remaining shredded cheese over top.
- Step 6: Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes or until cheese is melted and enchiladas are warm throughout. Serve enchiladas with your toppings of choice: green onions, fresh cilantro, jalapeños, sliced avocado and Greek yogurt and/or sour cream.
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg