Sugar-Free Green Chili Enchiladas
Experience the bold flavors of Mexican-inspired comfort food with these Sugar-Free Green Chili Enchiladas—perfect for those seeking a healthier twist on traditional favorites! Packed with tender shredded chicken seasoned with garlic, cumin, and diced green chilies, this dish is wrapped in soft corn tortillas and smothered in a tangy green enchilada sauce. A generous topping of melted Monterey Jack cheese finishes it off, creating a bubbly, gooey layer of deliciousness. With no added sugar, this wholesome recipe is ideal for families, meal preppers, or anyone craving a guilt-free dinner option. Garnished with fresh cilantro and a dollop of sour cream, these enchiladas are as vibrant in taste as they are in presentation. Ready in under an hour and serving up to six, this dish will quickly become a dinner table favorite! Perfect for "healthy enchiladas," "sugar-free recipes," and "green chili chicken" searches!
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Recipe Information
Ingredients
- 12 pieces Corn tortillas
- 1.5 pounds Boneless skinless chicken breasts
- 7 ounces Canned diced green chilies
- 2 cups Green enchilada sauce
- 2 cups Shredded Monterey Jack cheese
- 1 cup Sour cream
- 0.25 cup Chopped fresh cilantro
- 2 cloves Minced garlic
- 1 medium Chopped onion
- 1 tablespoon Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic; sauté until the onion becomes translucent, about 5 minutes.
Stir in the cumin, salt, and black pepper. Add the chicken breasts and cook until they're no longer pink in the center, about 10-12 minutes. Remove the chicken from the skillet and shred it using two forks.
Return the shredded chicken to the skillet and add the canned diced green chilies. Mix thoroughly and remove the skillet from heat.
Warm the corn tortillas in the microwave for about 30 seconds to make them pliable.
Spread a small amount of the green enchilada sauce in the bottom of a 9x13-inch baking dish.
Fill each tortilla with a portion of the chicken mixture and a sprinkle of shredded Monterey Jack cheese. Roll them tightly and place seam-side down into the prepared baking dish.
Pour the remaining green enchilada sauce evenly over the rolled tortillas. Top with the rest of the shredded Monterey Jack cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
Remove from the oven and allow to cool slightly. Serve with a dollop of sour cream and garnish with chopped fresh cilantro.
Nutrition Facts
Calories |
4173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.4 g | 220% | |
| Saturated Fat | 82.0 g | 410% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 893 mg | 298% | |
| Sodium | 10156 mg | 442% | |
| Total Carbohydrate | 347.9 g | 127% | |
| Dietary Fiber | 56.0 g | 200% | |
| Total Sugars | 51.4 g | ||
| Protein | 320.8 g | 642% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 2492 mg | 192% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 4929 mg | 105% | |
*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.
