Description
These Easy Healthy Chicken Enchiladas are packed with flavor and made with shredded chicken, beans, and fresh spices. Perfect for a quick, satisfying dinner that brings everyone together!
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 low-sodium chicken stock
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon 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 grease a baking dish with olive oil.
- Sauté onions in olive oil until translucent, then add minced garlic and cook until fragrant.
- Stir in tomato sauce and chicken stock, then mix in the beans, corn, chicken, thyme, chili powder, oregano, paprika, and black pepper. Simmer until thickened.
- Strain the mixture to separate filling from the sauce, reserving the liquid.
- Warm tortillas, spread sour cream on each, fill with chicken mixture, and roll tightly. Place in baking dish.
- Pour the reserved sauce over enchiladas and sprinkle with remaining cheese. Cover with foil.
- Bake for 20-25 minutes until cheese is melted and bubbly.
Notes
For best results, warm tortillas before filling to prevent cracks.
Use rotisserie chicken for a quicker preparation.
Customize spice levels to suit your taste preference.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 50mg