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Healthy Chicken Enchiladas Recipe

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4.3 from 4 reviews

Healthy Chicken Enchiladas packed with sautéed veggies, shredded chicken, and a flavorful enchilada sauce, all wrapped in warm corn tortillas and baked to perfection with a cheesy topping. This nutritious recipe is perfect for a wholesome family dinner that’s both satisfying and easy to prepare.

  • Total Time: 45 minutes
  • Yield: 10 servings

Ingredients

Enchilada Sauce

  • 1 1/2 cups red enchilada sauce

Vegetables and Protein

  • 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, cooked)
  • 1/2 heaping cup Greek yogurt (5 ounces, 0% fat)

Seasonings and Others

  • 1 tablespoon chili powder
  • 1/2 tablespoon dried oregano
  • 10 corn tortillas
  • 1 cup shredded cheese (2.5 ounces, mix of cheddar and Monterey Jack)
  • Salt and pepper, to taste
  • Optional toppings: cilantro, avocado, jalapenos, Greek yogurt or sour cream

Instructions

  1. Prepare Enchilada Sauce: If you don’t have store-bought sauce, prepare homemade red enchilada sauce according to your preference to add rich flavor to the dish.
  2. Preheat Oven: Set your oven to 350°F (180°C). Pour 3 tablespoons of enchilada sauce into the bottom of a 13×9 inch baking dish and spread it evenly to prevent sticking.
  3. Cook Vegetables and Combine Mixture: Heat olive oil in a large sauté pan over medium heat. Add diced onion with a pinch of salt and pepper, sauté for 3-4 minutes until softened. Add diced bell peppers, sauté for 2-3 minutes, then add diced zucchini and cook for another 3-4 minutes. Turn off heat and stir in shredded chicken, Greek yogurt, 1/4 cup of enchilada sauce, chili powder, dried oregano, and season with salt and pepper. Mix everything well.
  4. Warm Tortillas: Moisten a dishcloth or paper towels and wrap the tortillas securely to keep them damp. Microwave for 30 seconds; then flip and microwave an additional 15-20 seconds to make them warm and pliable for rolling.
  5. Assemble Enchiladas: Spoon about 1/3 heaping cup of the chicken and vegetable mixture onto one side of each warmed tortilla. Carefully roll the tortilla to encase the filling and place it seam-side down in the baking dish. Repeat until all tortillas and filling are used. Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle shredded cheese on top.
  6. Bake: Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 5 minutes to allow the cheese to melt and slightly brown.
  7. Serve: Remove from the oven, garnish with optional toppings like cilantro, avocado, jalapenos, or extra Greek yogurt/sour cream, and enjoy your healthy chicken enchiladas!

Notes

  • Warming the tortillas makes them pliable and prevents cracking during rolling.
  • You can substitute shredded rotisserie chicken for convenience.
  • Use a mix of cheddar and Monterey Jack for best flavor and meltability.
  • Adjust chili powder to your preferred spice level.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Low Fat

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