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Healthy Chicken Enchiladas

The Best Chicken Enchiladas

These healthy chicken enchiladas are full of bold flavor and made with simple, nutritious ingredients. The homemade enchilada sauce is what really makes the whole dish stand out.
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Course: Main Course
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8
Calories: 288kcal
Author: Liora

Ingredients

ENCHILADA SAUCE

  • 1 tsp olive oil
  • 4 garlic cloves minced
  • 2 chipotle peppers in adobo sauce finely chopped
  • 1 tbsp adobo sauce from 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 salt
  • 1/4 tsp black pepper

CHICKEN FILLING

  • 1 1/2 tsp olive oil
  • 2 cups cooked shredded chicken
  • 1/2 cup corn thawed if frozen
  • 1/2 cup cooked black beans
  • 1/2 medium onion diced
  • 3 garlic cloves 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-inch
  • 1 1/2 cups shredded Mexican-style cheese divided
  • Green onions for topping
  • Fresh cilantro for topping
  • Jalapeños optional
  • Greek yogurt or sour cream optional
  • Sliced avocado optional

Instructions

  • Heat olive oil in a saucepan over medium heat. Add garlic and cook for about 1–2 minutes until fragrant.
  • Add chipotle peppers, adobo sauce, tomato sauce, oregano, chili powder, cumin, broth, salt, and pepper. Stir well and bring to a gentle boil.
  • Lower heat and let it simmer for 5–10 minutes until slightly thickened. Set aside.
  • Heat olive oil in a skillet over medium-high heat. Add onion and garlic and cook until soft, about 4–5 minutes.
  • Add shredded chicken, corn, black beans, cilantro, chili powder, cumin, and 1/2 cup of enchilada sauce. Stir and cook for another 3–5 minutes. Remove from heat.
  • Preheat oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
  • Fill each tortilla with chicken mixture and a little cheese. Roll tightly and place seam-side down in the dish.
  • Pour remaining sauce over the top and sprinkle with remaining cheese.
  • Cover with foil and bake for 20–25 minutes until hot and cheese is melted.
  • Top with green onions, cilantro, jalapeños, avocado, and a spoon of Greek yogurt or sour cream if desired.

Notes

Please note that the nutritional values are provided by an online calculator and should be considered as an estimate.

Nutrition

Serving: 1enchilada without toppings | Calories: 288kcal | Carbohydrates: 34g | Protein: 18g | Fat: 9g | Sodium: 753mg | Fiber: 6g | Sugar: 3g