Description

These Easy Healthy Chicken Enchiladas offer a delightful blend of flavors with tender chicken, vibrant vegetables, and a cheesy topping—ideal for a quick and healthy dinner with loved ones.

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 chicken stock (low-sodium)
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

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Instructions

Preheat oven to 350°F and grease a baking dish.
Sauté chopped onion in olive oil until translucent, then add minced garlic and stir.
Pour in tomato sauce and chicken stock, stirring to combine.
Add beans, corn, shredded chicken, herbs, and spices; simmer for 5-10 minutes.
Strain sauce to separate chunky bits; set aside the filling mixture.
Warm tortillas in a microwave or skillet until flexible.
Spread sour cream on tortillas, spoon in filling, roll, and place seam-side down in the baking dish.
Pour remaining sauce over tortillas, sprinkle with cheese, cover with foil, and bake for 20-25 minutes.

Notes

Use rotisserie chicken for added flavor and convenience.
For a vegetarian option, substitute chicken with lentils or sautéed vegetables.
If looking for a gluten-free option, select gluten-free tortillas.

Nutrition

Serving Size: 1 enchilada
Calories: 320
Sugar: 3g
Sodium: 450mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 8g
Protein: 22g
Cholesterol: 60mg