why make this recipe
Healthy Chicken Enchiladas are a great choice for anyone looking to enjoy a tasty meal without compromising on nutrition. This dish is packed with lean protein from chicken and fiber from black beans and corn. It’s also customizable, so you can easily adjust the ingredients to suit your taste or dietary needs. Plus, it’s a perfect meal for busy weeknights, as it can be prepared in under an hour.
how to make Healthy Chicken Enchiladas
Ingredients:
- 2 cups cooked shredded chicken
- 1 can (10 oz) enchilada sauce
- 8 corn tortillas
- 1 cup black beans, rinsed and drained
- 1 cup corn (canned or frozen)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced onions
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Directions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, black beans, corn, diced onions, cumin, garlic powder, salt, and pepper.
- Take a corn tortilla, fill it with the chicken mixture, and roll it up tightly.
- Spread a small amount of enchilada sauce at the bottom of a baking dish. Place the rolled tortillas seam-side down in the dish.
- Pour the remaining enchilada sauce over the top of the rolled tortillas and sprinkle with shredded cheese.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
- Garnish with fresh cilantro before serving.
how to serve Healthy Chicken Enchiladas
Serve the Healthy Chicken Enchiladas hot right out of the oven. They pair well with a fresh salad or some guacamole on the side. You can also top them with additional cheese, jalapeños, or sour cream for extra flavor.
how to store Healthy Chicken Enchiladas
If you have leftovers, let the enchiladas cool completely first. Store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months. Just be sure to cover them well to prevent freezer burn.
tips to make Healthy Chicken Enchiladas
- Use whole wheat tortillas instead of corn tortillas for added fiber.
- You can add vegetables like spinach or bell peppers to the filling for extra nutrients.
- If you like it spicy, add diced jalapeños or a sprinkle of chili powder to the chicken mixture.
variation
Feel free to substitute the chicken with cooked turkey or a meat alternative for a vegetarian version. You can also mix in different vegetables or change the cheese to your favorite type.
FAQs
Can I use different types of beans?
Yes! You can use pinto beans or kidney beans in place of black beans if you prefer.
What if I don’t have corn?
If you don’t have corn, you can leave it out or add other vegetables like zucchini or diced tomatoes.
How long does it take to make this dish?
It typically takes about 40-50 minutes from start to finish, including prep and baking time.
Healthy Chicken Enchiladas
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken
- 1 can (10 oz) enchilada sauce
- 8 pieces corn tortillas
- 1 cup black beans, rinsed and drained
- 1 cup corn (canned or frozen)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced onions
Spices and Seasoning
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- to taste Salt and pepper
Garnish (optional)
- Fresh cilantro for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, black beans, corn, diced onions, cumin, garlic powder, salt, and pepper.
Assembly
- Take a corn tortilla, fill it with the chicken mixture, and roll it up tightly.
- Spread a small amount of enchilada sauce at the bottom of a baking dish. Place the rolled tortillas seam-side down in the dish.
- Pour the remaining enchilada sauce over the top of the rolled tortillas and sprinkle with shredded cheese.
Baking
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
- Garnish with fresh cilantro before serving.