Healthy Chicken Enchiladas
Healthy Chicken Enchiladas that are packed with nutrition, flavor and made with better store-bought enchilada sauce for weeknight convenience!
Servings: 8 servings
Calories: 272kcal
Ingredients
- 2 large boneless skinless chicken breasts cooked & shredded (2 cups)
- 1 medium onion finely chopped
- 2 large garlic cloves minced
- 15 ounces can low sodium black beans rinsed & drained
- 4 ounces can diced green chilies
- 15 ounces enchilada sauce divided
- 1/4 cup chicken broth
- 1 teaspoon taco seasoning low sodium
- 1/3 cup cilantro finely chopped
- 2 cups cheddar or Tex Mex cheese grated
- 8 large (10 inch) whole wheat or any flour tortillas
- 1/2 tablespoon oil for frying
- Cooking spray I use Misto
- Cilantro, green onion, avocado and sour cream for serving
Instructions
- Cook chicken breasts using your favorite method or use leftover rotisserie chicken. I baked mine rubbed with oil at 450 F for 25 minutes, then let them rest for 5 minutes covered and shred.
- Reduce heat or preheat oven to 400 F and spray 9x13 baking dish with cooking spray. Set aside.
- Preheat large non-stick skillet on medium heat and swirl oil to coat. Add onion and garlic, saute for 4-5 minutes, stirring occasionally. Add shredded chicken, black beans, green chilies, 1/4 cup enchilada sauce, chicken broth, taco seasoning and cilantro. Stir to combine and simmer for 2 minutes.
- Scoop about 1/2 cup mixture onto a side closer to you of a tortilla and wrap. Place seam side down in previously prepared baking dish. Repeat with remaining tortillas and chicken mixture, packing enchiladas tightly in a baking dish. I usually end up with 8 rolls. If you have extra filling spread it around the enchiladas or make another roll.
- Spread remaining enchilada sauce on top and sprinkle with cheese.
- Spray inside of a large piece of foil you will be covering dish with, or I prefer an extra layer of parchment under as well, with cooking spray and wrap tightly around the dish. Bake covered for 25 minutes.
- Remove from the oven and let enchiladas rest for 5-10 minutes. Serve hot with your favorite toppings like cilantro, green onion, avocado and sour cream, if desired.
Notes
- Store: Keep enchiladas covered in an airtight container in the fridge for up to 3 days. Reheat in a microwave.
- Freezer meal: Assemble enchiladas up to the point of adding cheese on top, make sure to cool, wrap tightly with a few layers of plastic and then foil on top, and freeze unbaked for up to 3 months. To bake, thaw in the fridge overnight and bake next day.
Nutrition
Serving: 1enchilada | Calories: 272kcal | Carbohydrates: 10g | Protein: 21g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 536mg | Fiber: 3g | Sugar: 5g