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
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
- 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