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Healthy Chicken Enchiladas Recipe

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★★★★★

4.7 from 125 reviews

This Healthy Chicken Enchiladas recipe combines tender shredded chicken with sautéed vegetables and a flavorful blend of spices, wrapped in warm corn tortillas and baked to perfection with red enchilada sauce and melted cheese. Topped with fresh garnishes like cilantro and avocado, this dish is a wholesome and satisfying meal perfect for family dinners.

Ingredients

Scale

Enchilada Sauce

  • 1 1/2 cups red enchilada sauce *

Vegetables & Chicken Filling

  • 1/2 tablespoon olive oil
  • 1 cup diced onion (120 grams)
  • 1 1/2 cups diced bell pepper (180 grams/about 1 medium-large)
  • 1 cup diced zucchini (100 grams)
  • 3 cups shredded chicken (340 grams/about 1 pound raw & then cooked)*
  • 1/2 heaping cup greek yogurt (5 ounces, 0% fat)
  • 1 tablespoon chili powder
  • 1/2 tablespoon dried oregano
  • salt and pepper, to taste

Assembly

  • 10 corn tortillas
  • 1 cup shredded cheese (2.5 ounces – mix of cheddar and Monterey jack)

Optional Toppings

  • cilantro
  • avocado
  • jalapenos
  • greek yogurt or sour cream

Instructions

  1. Make enchilada sauce. If needed, prepare homemade enchilada sauce or use your favorite store-bought sauce.
  2. Preheat oven. Set your oven to 350°F (175°C). Pour 3 tablespoons of enchilada sauce into the bottom of a 13×9 inch baking dish and spread evenly.
  3. Prepare veggie and chicken mixture. Heat olive oil in a large sauté pan over medium heat. Add diced onion with some salt and pepper and sauté for 3-4 minutes until softened. Add diced bell peppers and cook for another 2-3 minutes. Then add diced zucchini and sauté for 3-4 minutes more. Remove from heat and stir in shredded chicken, Greek yogurt, 1/4 cup enchilada sauce, chili powder, dried oregano, and a pinch of salt and pepper until combined well.
  4. Warm tortillas. Dampen a dishcloth or paper towels with water and wrap the tortillas fully. Microwave for 30 seconds, flip, then microwave another 15-20 seconds until warm and pliable to prevent breaking when rolling.
  5. Roll enchiladas. Place about 1/3 heaping cup of the chicken and veggie mixture on one side of each tortilla. Carefully roll the tortilla, keeping filling inside, and place seam-side down in the baking dish. Repeat with remaining tortillas and filling. Pour remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
  6. Bake enchiladas. Cover the baking dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 5 minutes until cheese is melted and bubbly.
  7. Serve and enjoy. Garnish with optional toppings such as cilantro, avocado, jalapenos, or additional Greek yogurt or sour cream before serving.

Notes

  • To save time, prepare the enchilada sauce and shredded chicken a couple of days in advance and store refrigerated until ready to use.
  • Using store-bought enchilada sauce will alter the nutritional content of the recipe.
  • Warm tortillas gently to prevent cracking when rolling.
  • This recipe can be doubled for larger gatherings.

Keywords: chicken enchiladas, healthy enchiladas, baked enchiladas, Mexican chicken recipe, low fat dinner, easy enchiladas

Find it online: https://mjrecipe.com/healthy-chicken-enchiladas-recipe/