Healthy Chicken Enchiladas

3 from 1 vote

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.

Prep Time20

Cook Time15

Total Time35

Course: Dinner

Cuisine: Mexican

Diet: Gluten Free

Keyword: gluten free, healthy dinner, shredded chicken

Servings: servings

Author: Molly Thompson

Equipment

9x13 Casserole Dish

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 black beans drained and rinsed
1 (4.5 ounce) can diced green chilis
3 cups red enchilada sauce homemade or storebought (I like Siete)
12 whole wheat, grain-free, gluten-free, or corn tortillas (I like Siete grain-free tortillas)
1 cup shredded cheddar cheese or dairy-free cashew queso
Toppings: cilantro, sour cream, diced jalapenos, diced avocado, chopped tomatoes

Instructions

Preheat oven to 350°F and spray a large 9x13 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. Note 1 for other cooking methods.
To the pan, add the diced onion and garlic and cook, stirring frequently, until onions are translucent and garlic is fragrant. Add the 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.

Video

Notes

Note 1. Options for cooking the chicken. You can slow cook chicken breasts with a cup of chicken broth or water on low for 4-6 hours, or pressure cook it for 10 minutes with a 5 minute natural release.

Enchilada sauce: My favorite gluten-free enchilada sauce is so easy to make! 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!

Freeze: before baking, cover the enchiladas before baking with plastic wrap and foil and freeze for up to 3 months. Bake from frozen until hot and bubbly. You could also freeze baked enchiladas once they're cooled.

Dairy-free: top the enchiladas with our creamy cashew queso.

Nutrition