Enchiladas Using Whole Wheat Tortillas
Elevate your weeknight dinners with these wholesome and delicious Enchiladas Using Whole Wheat Tortillas! Packed with tender shredded chicken or hearty black beans for a vegetarian twist, this recipe layers bold flavors with sautéed aromatics, smoky spices, and zesty green chilies. Nestled in nutritious whole wheat tortillas, the enchiladas are smothered in rich enchilada sauce and gooey melted cheddar and Monterey Jack cheeses, then baked to golden perfection. Topped with fresh cilantro and optional creamy and spicy garnishes like sour cream, avocado, and jalapeños, these enchiladas are as satisfying as they are healthy. Ready in under 50 minutes, this Mexican-inspired dish is perfect for family dinners or casual entertaining. Keywords: whole wheat tortillas, chicken enchiladas, vegetarian enchiladas, healthy Mexican recipes, dinner ideas, quick and easy recipes.
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Recipe Information
Ingredients
- 8 Whole wheat tortillas
- 3 cups Cooked shredded chicken (or black beans for vegetarian option)
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 2 cups Enchilada sauce
- 1 cup Chopped canned green chilies
- 2 tablespoons Chopped fresh cilantro
- 2 teaspoons Minced garlic
- 1 small Chopped onion
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 tablespoon Olive oil
- 0.5 cup Sour cream (optional, for serving)
- 1 Diced avocado (optional, for serving)
- 1 Sliced jalapeños (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with a light coating of olive oil or cooking spray.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and chopped onion, sautéing for 2-3 minutes until fragrant and translucent.
Stir in the ground cumin, smoked paprika, and chopped green chilies. Cook for another minute to blend flavors.
In a large mixing bowl, combine the cooked shredded chicken (or black beans), half of the shredded cheddar cheese, half of the shredded Monterey Jack cheese, sautéed onion mixture, and 1/2 cup of enchilada sauce. Mix until well combined.
Spread 1/2 cup of enchilada sauce evenly over the bottom of the greased baking dish.
Lay out a whole wheat tortilla on a flat surface. Place about 1/4 cup of the chicken (or bean) mixture down the center of the tortilla. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the top of the rolled tortillas, ensuring they are fully coated.
Sprinkle the remaining shredded cheddar cheese and Monterey Jack cheese over the enchiladas.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool for 5 minutes. Sprinkle with chopped fresh cilantro.
Serve warm with optional toppings like sour cream, diced avocado, and sliced jalapeños.
Nutrition Facts
Calories |
1073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 2310 mg | 100% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 11.1 g | 39% | |
| Total Sugars | 7.4 g | ||
| Protein | 89.7 g | 179% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 779 mg | 60% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1085 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
