Heart-Healthy Green Chili Enchiladas
Elevate your weeknight dinner routine with these heart-healthy green chili enchiladas—an irresistible combination of bold Southwestern flavors and wholesome ingredients. This lighter take on a classic comfort food is packed with nutrient-rich veggies like zucchini and spinach, lean shredded chicken, and a savory medley of diced green chilies, cumin, and coriander. Wrapped in whole-grain tortillas and topped with reduced-fat cheddar cheese, these enchiladas are smothered in a vibrant, low-sodium homemade enchilada sauce for a guilt-free indulgence. Ready in just an hour, this recipe is perfect for busy families seeking a nourishing, flavorful meal that doesn’t compromise on taste. Serve with a squeeze of fresh lime and a sprinkle of cilantro for a refreshing finish!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 medium zucchini, diced
- 4 cups baby spinach
- 1 cup green chilies, canned and diced
- 2 cups cooked chicken breast, shredded
- 2 cups low-sodium chicken broth
- 8 whole-grain tortillas
- 1 cup reduced-fat cheddar cheese, shredded
- 1 quarter cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until they become translucent.
Add the minced garlic and cook for another minute, stirring frequently.
Stir in the diced zucchini and cook for 5 minutes until softened.
Add the baby spinach to the skillet, stirring until wilted, about 2 minutes.
In a large mixing bowl, combine the sautéed vegetables with diced green chilies, shredded chicken, ground cumin, ground coriander, black pepper, and optional salt. Mix well.
To prepare the enchilada sauce, heat the low-sodium chicken broth in a small saucepan over medium heat. Add a tablespoon of green chilies if you desire more heat and flavor. Bring to a simmer and adjust seasoning as preferred.
Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.
Place a heaping spoonful of the chicken and vegetable mixture on each tortilla, roll it up tightly, and place seam-side down in the baking dish. Repeat with all tortillas.
Pour the remaining enchilada sauce over the rolled tortillas to fully cover them.
Sprinkle shredded reduced-fat cheddar cheese evenly over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
Allow to cool for a few minutes before serving.
Garnish with chopped cilantro and serve with lime wedges. Enjoy your heart-healthy meal!
Nutrition Facts
Calories |
2515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 5279 mg | 230% | |
| Total Carbohydrate | 245.0 g | 89% | |
| Dietary Fiber | 48.6 g | 174% | |
| Total Sugars | 32.4 g | ||
| Protein | 232.7 g | 465% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1562 mg | 120% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 3848 mg | 82% | |
*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.
