Description
These Easy Healthy Chicken Enchiladas are a quick, delicious choice for a family dinner, featuring tender chicken, savory spices, and a creamy sauce, all enveloped in warm tortillas. Perfect for busy nights and sure to please everyone at the table!
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
Instructions
- Preheat oven to 350°F and brush a baking dish with olive oil.
- Sauté chopped onions in olive oil until translucent then add minced garlic.
- Mix in tomato sauce, chicken stock, beans, corn, chicken, and spices; simmer for 8-10 minutes.
- Strain sauce to separate chunky filling from liquid.
- Warm tortillas, layer with sour cream and filling, then roll and place in baking dish.
- Pour sauce over enchiladas, sprinkle with cheese, cover with foil, and bake for 20-25 minutes.
Notes
For convenience, rotisserie chicken can be used.
Feel free to customize the spices according to your taste preferences.
Leftovers can be stored in the fridge for 3-5 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 2g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 50mg