Healthy Chicken Enchiladas
Satisfy your comfort food cravings with a wholesome twist by trying these Healthy Chicken Enchiladas! Packed with flavors and nutritious ingredients, this recipe features tender shredded chicken, protein-rich black beans, and a creamy filling enhanced by nonfat Greek yogurt—all wrapped in wholesome whole wheat tortillas. A homemade enchilada sauce, infused with smoky paprika, cumin, and chili powder, adds a bold and zesty kick, while a sprinkle of reduced-fat cheddar cheese ties everything together for a gooey, satisfying topping. Perfect for busy weeknights, these easy-to-make enchiladas come together in under an hour and deliver hearty portions that are light on calories yet full of flavor. Serve them fresh out of the oven with a garnish of cilantro for a family-friendly meal that's guilt-free without sacrificing taste! Keywords: healthy chicken enchiladas, homemade enchilada sauce, whole wheat tortillas, high-protein dinner, easy weeknight recipes.
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Recipe Information
Ingredients
- 2 cups Cooked shredded chicken
- 8 pieces Whole wheat tortillas
- 1 cup Shredded reduced-fat cheddar cheese
- 0.5 cup Nonfat plain Greek yogurt
- 1 cup Black beans (drained and rinsed)
- 1 4-ounce can Diced green chilies
- 0.25 cup Chopped fresh cilantro
- 1 tablespoon Olive oil
- 2 cloves Minced garlic
- 2 teaspoons Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Smoked paprika
- 1 15-ounce can Tomato sauce
- 0.5 cup Low-sodium chicken broth
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick cooking spray or olive oil.
In a medium saucepan over medium heat, heat the olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the chili powder, cumin, and smoked paprika, and cook for another 30 seconds to toast the spices.
Add the tomato sauce and chicken broth to the saucepan, stirring well. Let the sauce simmer on low heat for 5-7 minutes until slightly thickened. Remove from heat and set aside.
In a large mixing bowl, combine the shredded chicken, black beans, diced green chilies, half of the shredded cheese (reserve the other half), Greek yogurt, and chopped cilantro. Stir until evenly mixed.
Spread about 1/4 cup of the enchilada sauce across the bottom of the prepared baking dish.
Lay out a tortilla on a flat surface. Spoon about 1/3 cup of the chicken mixture into the center of the tortilla. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish. Use a spoon to ensure all tortillas are covered with sauce.
Sprinkle the remaining shredded cheese over the top of the sauce.
Cover the baking dish with aluminum foil and bake for 15 minutes. Then, uncover and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the enchiladas cool for 5 minutes. Garnish with additional cilantro, if desired, before serving.
Nutrition Facts
Calories |
2880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 4470 mg | 194% | |
| Total Carbohydrate | 271.3 g | 99% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 26.0 g | ||
| Protein | 243.8 g | 488% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1554 mg | 120% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 3811 mg | 81% | |
*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.
