Healthy Chicken Enchilada Recipe
This homemade healthy chicken enchilada recipe is a go-to dinner in our house. They're made with a rich red sauce, tender chicken, and Mexican spices all baked with a layer of melty cheese. The whole family will love this easy dinner!
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Servings: 6 servings
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.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
- 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 chiles to the onion and garlic and stir until combined. Reduce heat to low and allow to cook slightly while shredding the chicken.1 yellow onion, 3 cloves garlic, 1 (15 ounce) can black beans, 1 (4.5 ounce) can diced green chilis
- Use two forks to shred each chicken breast then place in the pan with the black beans 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.3 cups red enchilada sauce, 12 whole wheat, grain-free, gluten-free, or corn tortillas
- 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.1 cup shredded cheddar cheese, Toppings: cilantro, sour cream, diced jalapenos, diced avocado, chopped tomatoes
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. To save time, purchase a rotisserie chicken.
Homemade enchilada sauce: My favorite homemade red enchilada sauce is this easy gluten-free enchilada sauce! 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!
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, bake for 20–25 minutes at 350°F.
Optional toppings: Fresh cilantro, sour cream or greek yogurt, diced jalapeños, green onions, diced red onion, diced avocado, chopped tomatoes, salsa or guacamole More spice. Add chili powder or jalapeños for extra flavor and spice. 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.
Optional toppings: Fresh cilantro, sour cream or greek yogurt, diced jalapeños, green onions, diced red onion, diced avocado, chopped tomatoes, salsa or guacamole More spice. Add chili powder or jalapeños for extra flavor and spice. 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
Serving: 2enchiladas | Calories: 434kcal | Carbohydrates: 48.4g | Protein: 30.6g | Fat: 13.6g | Cholesterol: 76.9mg | Sodium: 1980mg | Fiber: 9.6g | Sugar: 10g | Vitamin A: 81IU | Vitamin C: 14mg
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