Description
These healthy chicken enchiladas are packed with flavor and nutritious ingredients! The homemade enchilada sauce is the star of this recipe.
Ingredients
Enchilada Sauce
- 1 teaspoon olive oil
- 4 garlic cloves, minced
- 2 chipotle peppers (from 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
Chicken & Veggies
- 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)
Enchiladas
- 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
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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.
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Preheat oven to 400°F degrees.
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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.
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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 & black bean mixture, a sprinkle of cheese and roll it up.
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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.
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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.
- Category: Lunch/Dinner
- Method: Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada without toppings
- Calories: 288
- Sugar: 3g
- Sodium: 753mg
- Fat: 9g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 18g
Keywords: healthy chicken enchiladas
Leave a Comment
Would you freeze before baking if making in advance or store in the fridge?
How many days before eating it are you looking to prep this dish?
About a week
I haven’t tried this, but I would probably bake the enchiladas fully then freeze them. Then you can reheat it in the oven prior to serving. Again, I haven’t tried this so I don’t know how they’ll turn out, but let me know if you try it!
Thank you!
So delish! My husband likes the green sauce enchiladas but the ingredients in that sauce are 😝 So I love that your sauce is homemade with all real food and as always, the taste is 💯 yum!!
★★★★★
So glad this recipe was a hit! Thanks for the review, Erica. I appreciate it. 🙂
My husband made this for dinner and it was delicious. My mom loved it. I made this recipe again and made it into a casserole alternating 2 layers of chicken in sauce with 1 layer of vegetable and black bean mixture. Definitely a winner.
★★★★★
So glad this recipe was a hit!! Thanks for the review, Jill. I so appreciate it!
Wondering if you can explain the cooked black beans in this recipe. I usually use black beans from a can
Canned beans is perfect for this recipe!
First time making one of your recipes and this one was SO GOOD. Will definitely make again and also check out your other recipes
★★★★★
Ahh yay!! That makes me so happy to hear. So pumped you loved this recipe. Thanks for making it and for coming back to leave a review. I so appreciate it!
This recipe was delicious. I found some flour corn tortillas at Whole Foods and they were a great substitution!
★★★★★
I’m glad this recipe turned out for you!! Thanks for coming back to leave a review. I really appreciate it!
Tripled this recipe to have one for dinner tonight and two to freeze for my maternity leave. “Cheated” with shredded rotisserie chicken. Had tons of flavor and was a huge win for both my husband and I. So glad to have 2 ready to go in the freezer when we have our baby in a few weeks!
★★★★★
Woo!! So glad this recipe was a hit. Thanks for the review, Megan. I appreciate it! And good luck with the new baby!!
These are stupid good. A little time consuming but worth every minute!!!!! I used two chilies and found the spice level to be perfect.
★★★★★
Ahh yay, that makes me so happy to hear! I’m pumped to hear you loved this recipe. Thanks for making it and for coming back to leave a review. I so appreciate it, Erin.
These were amazing!! So flavorful. Making them a second time tomorrow!
★★★★★
Yay!! So glad you loved this recipe. Thanks for the review, Jodie. I so appreciate it. 🙂
Are you supposed to cut up the chipotle peppers?
Yes! Sorry, I need to clarify that in the recipe!
This recipe is soooo good!!! I made these for a meal prep along with spanish-style rice and green beans. There were even plenty of extra enchiladas to share with my family!
★★★★★
Woo!! So glad you loved this recipe, Grace. Thanks for coming back to leave a review. I so appreciate it. 🙂
Made it tonight and it was fantastic. My husband said “keep this one on the repeat list”. Thank you Brittany, I’ve never had a bad meal from your site!
★★★★★
Ahh yay!! That makes me so happy to hear. I’m glad these enchiladas were a hit. Thanks for making them and for coming back to leave a review. I so appreciate it. 🙂
I ended up with way more chicken than needed and found this searching for something else I can make. We won’t be able to eat it this week (but I need to use the chicken lol) Can this be frozen? and if so, that would be before cooked? Def anxious to try with all the rave review. Thank you!
Hi Rachel. I haven’t tried freezing these but from what I’ve read I think it might be best to prep the enchiladas and freeze them before cooking. Store them frozen for 1-3 months and then cook from frozen, without defrosting. I’d follow the same cooking temp and time. You might need to increase the time a bit, but you might not. Let me know if you decide to try it!
Brittany, have you ever used the Extreme Wellness Spinach and Herbs tortillas? I use them when I want tortillas. They only have 50 calories compared to a regular whole wheat one that is 130 calories. They’re really good, too! I’m going to try this recipe using them!
They also have Ole wraps in tomato basil and whole wheat. We love them when we want tortillas. Making the enchiladas tonight using the whole wheat variety.
I haven’t! Let me know how this recipe turns out with them!
FYI – listed as “vegetarian” but clearly is not. Just letting you know. I haven’t made it yet.
Oops! Good catch. I just updated it!
Loved it, subbed a corn and wheat mix tortilla, otherwise went with recipe. So good. Might be too spicy for some, not me! Start with I chipotle and taste it you can’t tack the heat?
!
★★★★★
Thanks for the review, Margaret! I’m glad you enjoyed this dish. 🙂
Flagged this because it looked good. Purchased the items I didn’t have. Was almost scared off due to the multiple pans and numerous ingredients, but in for the penny, in for the pound. Made it. I couldn’t have been happier. This will be a keeper for sure. It was so incredibly tasty and so fresh. Easy on the calories is just the cherry on top. We turned on the broiler for a few minutes after the foil came off. Delightful and delicious..bravo!
★★★★★
Ahh yay, that makes me so happy to hear!! I’m so glad these enchiladas were a hit. Thanks for making them and for coming back to leave a review. I so appreciate it!
The sauce is super spicy! Yikes. I would’ve used a tap. Of the adobo sauce and that’s it! I think it’s too spicy for most people and should say something about this in the recipe. Not sure why this is labeled any healthier than other recipes other than the wheat tortillas. Good recipe but beware of you don’t like spicy food.
★★★
Cannot recommend this recipe enough! I made it for my family and everyone loved it, we’ve made it multiple times. Also made some to drop off at my neighbors house and it was a hit!!
★★★★★
Woo!! That makes me so happy to hear!! I’m so glad this recipe was a hit. Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂
I used low sodium broth .. all organic ingredients and vegan cheese !! Delicious
★★★★★
So glad these were a hit, Nakita! Thanks for making them and for coming back to leave a review. I so appreciate it. 🙂
Pretty easy to make, and so so good! My boyfriend ate four of the eight in one sitting… a huge hit!
★★★★★
So glad this recipe was a hit! Thanks for coming back to leave a review. I so appreciate it!
Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will Share your Rrecipe with my friends. Hope they will love it too.
★★★★★
This was probably the best enchiladas we have ever made. Don’t skip making the sauce…it was a little hot for my kids so had to tone it down some for them this time. Thank you for this recipe! Home run and in the rotation
★★★★★
Ahh yay, that makes me so happy to hear, Rachel!! I’m so glad these enchiladas were a hit with your family. Thanks for making them and for coming back to leave a review. I so appreciate it. 🙂
For only 288 calories per serving, these enchiladas are absolutely delicious! Even my fussy partner really enjoyed them. Thankyou for this recipe.
★★★★★
Ahh yay, that makes me so happy to hear. I’m glad they were a hit. Thanks for making them and for coming back to leave a comment + star rating. I so appreciate it. 🙂
The adobo chiles made this too smoky for me.. overpowered taste of chicken and very hot. I’d leave them out and not add sauce to chicken mixture..but add more cheese, corn and black beans.
★★★★
Thanks for the feedback, Lisa. You can definitely skip the peppers next time if they were too much for you.