Healthy Chicken Enchiladas

Homemade healthy chicken enchiladas are a go-to dinner in our house. They’re made with a rich red sauce and the whole family will love this easy meal.

Are enchiladas healthy or unhealthy?

At their base form, enchiladas are a healthy recipe made with protein, carbs and fats. But like many recipes, some are healthier than others.

This recipe is made with Siete cassava flour tortillas for a gluten and corn free option (though you can use corn if you want!). They’re also made with a sugar free enchilada sauce, black beans (fiber!) and protein-rich shredded chicken.

How many carbs are in chicken enchiladas?

The amount of carbs in chicken enchaladas depends on the the recipe and filling inside. This recipe has …..

What can I put in enchiladas?

Enchiladas are one of those recipes that can be a blank canvas. So many ingredients can be used in a enchilada recipe like chicken, beef, beans, corn, rice, sweet potatoes and more. Here’s what’s in this recipe:

• Shredded chicken
• Corn
• Black beans
• Green chilis

How do you make chicken enchiladas from scratch?

Start by making the chicken in a satue pan over medium high heat. Cook for 6-7 minutes on each side then remove from heat, cool and shred.

Next, cook the diced onion and garlic until translucent then add the rest of the filling ingredients included the shredded chicken.

Prepare the tortillas by dipping each in a shallow bowl with the enchilada sauce then fill the tortilla with filling, roll and place seam side down in a 9×13 inch casserole pan.

Repeat with all the tortillas, top with enchilada sauce, cheese (if using) then bake at 350°F for 15 minutes.

If you love this recipe as much as I do, don’t forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you!

More recipes for Mexican night:

• Instant pot salsa chicken
• Slow cooker Mexican chicken casserole
• Easy turkey taco stuffed peppers
• One pot taco pasta

Healthy chicken enchiladas

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Homemade healthy chicken enchiladas are a go-to dinner in our house. They’re made with a rich red sauce and the whole family will love this easy meal.

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Prep Time20 mins

Cook Time15 mins

Servings: 6 people

Author: Molly

INGREDIENTS

• 2-3 tablespoons olive oil
• 1 lb boneless skinless chicken breast
• 1 1/2 teaspoons cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 yellow onion diced
• 3 cloves garlic minced
• 1 15- ounce can corn drained
• 1-15 ounce can black beans drained and rinsed
• 1-4.5 ounce can diced green chilis
• 1-28 ounce can red enchilada sauce no sugar added (I like El Pato or Siete brand)
• 12 corn tortillas or Siete tortillas almond, cassava or cashew flour
• 1 cup shredded cheddar cheese optional
• Optional garnishes cilantro, sour cream, diced jalapenos, diced avocado, chopped tomatoes

INSTRUCTIONS

• Preheat oven to 350°F and spray a large 9×13 inch casserole dish with cooking spray. Set aside.
• Heat olive oil in a deep saute pan over medium heat. Sprinkle both sides of chicken breast with cumin, garlic powder, salt and pepper. Add to the pan with olive oil and cook chicken over medium heat for 6-7 minutes on each side, or until it reaches an internal temperature of 165°F. Remove chicken to a cutting board to cool.
• To the pan, add the diced onion and garlic and cook, stirring frequently, until onions are translucent and garlic is fragrant. Add the corn, black beans and diced green chilis to the onion and garlic and stir until combined. Reduce heat to low and allow to cook slightly while shredding the chicken.
• Use two forks to shred each chicken breast then place in the pan with the black beans and corn mixture. Stir to combine. Remove from heat.
• Prepare the tortillas by heating them in the microwave for 30 seconds. This softens them and makes them more pliable to work with and roll. Dip each tortilla in a shallow bowl with 1/2 cup enchilada sauce then spoon 1/4 cup chicken and black bean mixture into the tortilla. Fold tortilla over filling and roll up. Place seam down at the end of the prepared baking dish. Repeat the process until all tortillas and filling are used and pan is full of enchiladas.
• Top prepared enchiladas with the rest of the sauce and top with shredded cheese if using. Bake in preheated oven for 15 minutes or until sauce is bubbling and cheese is melted. Top with garnishes before serving.

Notes

I love using Siete enchilada sauce and tortillas here because they’re so clean. You can find it online, through Amazon or at Whole Foods!

Nutrition

Serving: 2enchiladas | Calories: 455kcal | Carbohydrates: 52.9g | Protein: 31.4g | Fat: 13.9g

Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!