Easy Healthy Chicken Enchiladas
There’s something truly wonderful about the aroma of Easy Healthy Chicken Enchiladas wafting through your kitchen—imagine tender chicken wrapped in warm corn tortillas, all submerged in a rich, zesty sauce that hints at spicy adventure. As you open the oven door, a golden crust greets you, bubbling and ready to be devoured. This scene is a common homecoming in my life, especially on cozy nights when I crave a touch of comfort with a hint of spice. It brings back memories of family dinners where laughter mingled with the delicious scent of my mom’s famous enchiladas swirling through the air.
Table of Contents
Whether it’s a crisp autumn evening or a relaxed weekend gathering, these Easy Healthy Chicken Enchiladas are just what you need. They’re super comforting, bursting with flavor, and a hit among both kids and adults alike. Get your apron on and let’s make this mouthwatering dish that will surely become a staple in your kitchen routine!
Why You’ll Love This Recipe
- Simple & Quick: Whip these enchiladas up in about 30 minutes!
- Irresistible Flavor: Each bite is an explosion of savory goodness, accented by spices and creamy notes.
- Eye-Catching Appeal: The colorful fillings and melted cheese create an irresistible sight!
- Flexible Serving: Perfect for dinner parties, cozy family nights, or even a quick lunch.
- Diet-Friendly Options: Easy to adapt for gluten-free or dairy-free lifestyles—just swap the tortillas and cheese!
Ingredients You’ll Need
- 2 cups cooked chicken breast (shredded): Use rotisserie chicken for convenience; it’s tender and packed with flavor. You can also easily substitute with turkey for a lighter option.
- 1 tablespoon organic virgin olive oil: This adds healthy fats and helps sauté the onions. Feel free to use avocado oil if you prefer.
- 1 medium onion (chopped): It provides a sweet, savory base. Yellow or white onions work well, while red onions offer a slightly bolder taste.
- 3 garlic cloves (minced): Fresh garlic enhances the flavor significantly. In a pinch, garlic powder can substitute, though fresh is best.
- 1/2 can black or kidney beans (drained & rinsed): Beans boost fiber and protein. Choose black beans for a creamy texture or kidney beans for a heartier bite.
- 1/2 cup corn (drained & rinsed): Adds a pleasant sweetness and crunch; frozen corn is a great alternative if fresh isn’t available.
- 1 15oz can natural tomato sauce (no added salt): Look for a high-quality sauce to ensure clean flavor; homemade sauce can also be used for a personal touch.
- 1 cup chicken stock (low-sodium): This is vital for the saucy richness, but vegetable broth is a lovely substitute for a vegetarian option.
- Spices: A blend of 1/2 teaspoon dried thyme, smoked paprika, black pepper, dried oregano, and chili powder packs a flavor punch. Adjust to your taste—add more chili powder for extra heat!
- 1/2 cup low-fat sour cream: Creaminess is key! You can substitute with Greek yogurt for a tangy twist or non-dairy sour cream for a vegan option.
- 1/2 cup low-fat Mexican cheese blend or non-fat mozzarella: Cheese ties everything together, but feel free to use dairy-free cheese if needed.
- 8 whole grain corn tortillas: Whole grain tortillas are wholesome and provide a great texture. If gluten-free, look for corn tortillas that are certified gluten-free.
How to Make Easy Healthy Chicken Enchiladas
Preheat and Prepare: Start by preheating your oven to 350°F, and grab a baking dish to lightly coat with a couple of drops of olive oil. This prevents sticking—nobody wants to lose a delicious enchilada to the bottom of the pan!
Sauté Aromatics: In a large pot, warm the olive oil over medium heat and toss in the chopped onion. Sauté until it turns translucent—about 5 minutes—then add the minced garlic. Cook just until fragrant, which should take roughly 30 seconds. You’ll know it’s ready when your kitchen smells inviting!
Add Sauces and Simmer: Pour in the tomato sauce and chicken stock, stirring gently to combine. This is where the magic begins! Add the drained beans, corn, shredded chicken, and all the spices. Stir everything together, then let it simmer on low heat for about 10 minutes until the mixture thickens. Keep an eye on it, stirring occasionally to prevent sticking, and enjoy the bubbling chaos.
Strain the Sauce: Once the mixture is thickened, grab a large strainer and separate the chunky ingredients from the sauce. Set the chunky filling aside and let the sauce cool, giving you a perfect coating for your enchiladas.
Prepare Tortillas: Warm your tortillas either in the microwave or oven—this makes them more pliable. If they’re chilly, they might crack when you roll them! Spread a layer of sour cream on each tortilla, add a generous scoop of chicken filling, and a sprinkle of cheese before rolling them up tightly. Nestle each one seam-side down in the prepared baking dish.
Top and Bake: Pour the strained sauce over the rolled tortillas, making sure to cover them well, then finish with any leftover cheese sprinkled on top. Cover the dish with foil to keep the moisture in, and slide it into the preheated oven. Bake for 20-25 minutes, or until the cheese is bubbling and slightly golden—your kitchen will smell divine!
Storing & Reheating
To store leftover enchiladas, you can cover them with plastic wrap and place them in the refrigerator for up to 3 days. If you want to keep them longer, simply freeze them in an airtight container, and they’ll last for up to 3 months. For reheating, pop them in the oven at 350°F for about 15-20 minutes, or until heated through. They might lose a little moisture during freezing, but a splash of chicken stock can refresh the texture!
Chef’s Helpful Tips
- Avoid soggy tortillas by warming them up before assembling; it keeps them flexible and prevents breakage.
- Make sure your filling is not too watery; let it thicken before rolling. This maintains the integrity of the enchiladas.
- For extra flavor, consider adding chopped fresh cilantro or lime zest to your filling.
- If you have leftover filling, mix it into a salad or serve it over rice for a quick next-day meal.
- These enchiladas make for a great make-ahead dish! Assemble them the night before, store them in the fridge, and bake right before serving.
There you have it! With these Easy Healthy Chicken Enchiladas packed full of flavor and color, they’re perfect for any occasion. Feel free to play around with different fillings or toppings to make them your own—the sky’s the limit! Gather your loved ones, enjoy a hearty meal, and create even more delightful memories around the dinner table.
Recipe FAQs
Can I use a different type of meat?
Absolutely! Ground turkey or beef can easily substitute for chicken, or you can use shredded tofu or jackfruit for a vegetarian option. Just adjust the cooking time according to your protein choice to ensure it’s fully cooked.
How do I make this recipe gluten-free?
To make Easy Healthy Chicken Enchiladas gluten-free, simply replace regular tortillas with gluten-free corn tortillas. Most brands will indicate if they are gluten-free, so just check the packaging.
Can I prepare enchiladas a day in advance?
Yes, you can prep these enchiladas a day in advance! Assemble them in your baking dish, cover tightly with foil or plastic wrap, and store them in the fridge. Bake them just before serving—add an extra few minutes to the baking time since they’ll be cold.
What toppings can I use?
Toppings can be as varied as your imagination! Consider fresh avocado, diced tomatoes, chives, or a sprinkle of lime juice. A dollop of extra sour cream or salsa would also be delightful. Enjoy experimenting!
PrintMore Dinner Recipes
- Pumpkin Pancakes
- Creamy Ranch Chicken
- Brussels Sprouts Gratin
- Slow Cooker Korean Beef (Bulgogi Inspired)
- Slow Cooker Pulled Pork
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Easy Healthy Chicken Enchiladas
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Description
These Easy Healthy Chicken Enchiladas are bursting with flavor and comfort, featuring shredded chicken, colorful fillings, and a rich sauce—making them an ideal choice for a quick and delightful meal!
Ingredients
- 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
- 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 prepare a baking dish with olive oil.
- Sauté chopped onion in olive oil until translucent, then add garlic and cook until fragrant.
- Stir in tomato sauce, chicken stock, beans, corn, chicken, and spices. Simmer for 10 minutes.
- Strain the sauce to separate solids from liquid, reserving both.
- Warm tortillas, spread sour cream, fill with chicken mixture, roll up, and place seam-side down in the dish.
- Pour strained sauce over rolled tortillas, sprinkle with cheese, cover, and bake for 20-25 minutes.
Notes
Warm tortillas before assembly to prevent cracking.
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
Consider adding cilantro or lime zest for extra flavor.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
