Lite N Spicy Enchiladas
Elevate your weeknight dinner game with these irresistible Lite N Spicy Enchiladas! Bursting with zesty Tex-Mex flavor, this healthier twist on a classic features tender shredded chicken, hearty black beans, sweet corn, and a kick of optional jalapeño, all wrapped in wholesome whole-wheat tortillas. A fragrant blend of chili powder, cumin, and paprika adds warmth and depth, while a low-sodium tomato sauce and melty low-fat cheddar cheese make this dish satisfyingly saucy without the guilt. Ready in just 40 minutes, these enchiladas are perfect for busy nights and ideal for feeding a family of four. Garnished with fresh cilantro, a squeeze of lime, and a dollop of creamy Greek yogurt, every bite hits the perfect balance of light and spicy. Serve these easy, oven-baked enchiladas straight from the dish for a crowd-pleasing meal loaded with flavor and nutrition!
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 2 cups Cooked shredded chicken breast
- 1 cup Canned black beans, rinsed and drained
- 1 cup Canned corn, drained
- 1 small Chopped jalapeño (optional, for extra heat)
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1.5 cups Low-sodium tomato sauce
- 1 cup Low-fat shredded cheddar cheese
- 8 small Whole-wheat tortillas
- 0.25 cup Fresh cilantro, chopped
- 2 tablespoons Fresh lime juice
- 0.5 cup Greek yogurt (for topping, optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with non-stick cooking spray.
In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until softened, about 4-5 minutes.
Stir in minced garlic and cook for another 30 seconds until fragrant.
Add shredded chicken breast, black beans, corn, jalapeño (if using), chili powder, cumin, and paprika. Stir gently to combine and cook for 2-3 minutes. Remove from heat.
Warm the tortillas in the microwave for about 20 seconds to make them pliable. Lay one tortilla flat, place about 1/4 cup of the chicken mixture in the center, and roll it up tightly.
Place the rolled tortilla seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the tomato sauce evenly over the top of the rolled tortillas. Sprinkle with shredded cheddar cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake an additional 5 minutes until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool for 5 minutes. Sprinkle with chopped cilantro and a drizzle of lime juice before serving.
Serve warm with a dollop of Greek yogurt on top, if desired.
Nutrition Facts
Calories |
3049 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 471 mg | 157% | |
| Sodium | 5094 mg | 221% | |
| Total Carbohydrate | 341.0 g | 124% | |
| Dietary Fiber | 60.3 g | 215% | |
| Total Sugars | 58.1 g | ||
| Protein | 269.3 g | 539% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1565 mg | 120% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 5065 mg | 108% | |
*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.
