Quick and Healthy Chicken Enchiladas
Whip up a crowd-pleasing dinner in no time with these Quick and Healthy Chicken Enchiladas, a lighter spin on a classic favorite. Packed with tender shredded chicken breast, fiber-rich black beans, and fresh, no-salt-added diced tomatoes, this recipe delivers bold flavors while keeping it nutritious. The homemade enchilada sauce, made with a fragrant blend of chili powder, cumin, garlic powder, and smoked paprika, is a savory highlight that ties everything together. Rolled in wholesome whole wheat tortillas and topped with melted low-fat cheddar cheese, these enchiladas are baked to perfection in just 25 minutes. Perfect for busy weeknights, this dish is a satisfying, family-friendly option that’s easy to customize with your favorite garnishes, like fresh cilantro and green onions. Healthy, hearty, and irresistibly delicious, it’s the ultimate quick dinner recipe!
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Recipe Information
Ingredients
- 2 cups Cooked shredded chicken breast
- 8 pieces Whole wheat tortillas
- 1 cup Low-fat shredded cheddar cheese
- 1 cup Low-sodium black beans (drained and rinsed)
- 1 cup Diced tomatoes (no salt added)
- 0.25 cup Chopped green onions
- 2 tablespoons Cilantro (optional, for garnish)
- 1 tablespoon Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Paprika
- 0.5 teaspoons Salt
- 0.25 teaspoons Pepper
- 1 cup Low-sodium chicken broth
- 2 tablespoons Tomato paste
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
To make the enchilada sauce, heat 1 tablespoon of olive oil in a medium pan over medium heat. Stir in the chili powder, cumin, garlic powder, paprika, salt, and pepper. Cook for about 30 seconds until fragrant.
Add the chicken broth and tomato paste to the pan. Whisk until smooth and bring to a simmer. Reduce heat to low and let it cook for 5 minutes to thicken slightly. Set aside.
In a large mixing bowl, combine the cooked shredded chicken, black beans, diced tomatoes, and half of the shredded cheese (about 1/2 cup). Mix thoroughly.
Spread 1/4 cup of the enchilada sauce on the bottom of the prepared baking dish.
Spoon about 1/3 cup of the chicken and bean mixture onto each whole wheat tortilla. Roll them up tightly and place them seam-side down in the baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered. Sprinkle the remaining shredded cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and slightly golden.
Remove from the oven and let cool for 5 minutes. Sprinkle with chopped green onions and cilantro (if using) before serving.
Serve warm with your favorite sides, such as a simple green salad or steamed vegetables. Enjoy!
Nutrition Facts
Calories |
667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1379 mg | 60% | |
| Total Carbohydrate | 64.9 g | 24% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 6.2 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 385 mg | 30% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 992 mg | 21% | |
*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.
