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Healthy Chicken Enchiladas Recipe

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★★★★★

4.5 from 105 reviews

This Healthy Chicken Enchiladas recipe features tender shredded chicken combined with sautéed vegetables and a creamy Greek yogurt blend, all wrapped in warm corn tortillas and topped with a savory enchilada sauce and melted cheese. Baked to perfection, these enchiladas offer a nutritious and satisfying meal with optional fresh toppings like avocado and cilantro for added flavor.

Ingredients

Scale

Enchilada Sauce

  • 1 1/2 cups red enchilada sauce (homemade or store-bought)

Filling

  • 1/2 tablespoon olive oil
  • 1 cup diced onion (120 grams)
  • 1 1/2 cups diced bell pepper (180 grams/about 1 medium-large)
  • 1 cup diced zucchini (100 grams)
  • 3 cups shredded chicken (340 grams/about 1 pound raw, cooked)
  • 1/2 heaping cup Greek yogurt (5 ounces, 0% fat)
  • 1 tablespoon chili powder
  • 1/2 tablespoon dried oregano
  • Salt and pepper, to taste

Other

  • 10 corn tortillas
  • 1 cup shredded cheese (2.5 ounces, a mix of cheddar and Monterey Jack)
  • Optional toppings: cilantro, avocado, jalapenos, Greek yogurt or sour cream

Instructions

  1. Make Enchilada Sauce: Prepare homemade enchilada sauce if desired, or use your favorite store-bought variety.
  2. Preheat Oven and Prepare Dish: Preheat the oven to 350°F (175°C). Pour 3 tablespoons of enchilada sauce evenly into the bottom of a 13×9 inch baking dish.
  3. Cook Vegetables and Combine Filling: Heat olive oil in a large sauté pan over medium heat until hot. Add diced onion with a pinch of salt and pepper; sauté for 3-4 minutes until softened. Add diced bell peppers and continue sautéing for 2-3 minutes. Next, add diced zucchini and cook for an additional 3-4 minutes. Remove from heat. Stir in shredded chicken, Greek yogurt, 1/4 cup enchilada sauce, chili powder, dried oregano, and salt and pepper to taste until fully combined.
  4. Warm Tortillas: Dampen a dishcloth or paper towels with water and wrap them around the tortillas to cover completely. Microwave for 30 seconds, flip, then microwave for another 15-20 seconds to make tortillas pliable for rolling.
  5. Assemble Enchiladas: Spoon about 1/3 heaping cup of the chicken and vegetable mixture onto one side of each warmed tortilla. Roll the tortillas carefully to keep filling inside and place seam-side down in the prepared baking dish. Repeat for all tortillas. Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle with shredded cheese.
  6. Bake: Cover the dish with foil and bake for 15 minutes. Remove foil and bake uncovered for an additional 5 minutes until the cheese is melted and bubbly.
  7. Serve: Garnish with optional toppings like cilantro, avocado slices, jalapenos, or a dollop of Greek yogurt or sour cream. Enjoy your healthy chicken enchiladas!

Notes

  • To save time, prepare the enchilada sauce and shredded chicken a few days in advance and refrigerate until ready to use.
  • Using store-bought enchilada sauce will alter the nutritional content of the recipe.

Keywords: healthy chicken enchiladas, easy enchiladas, baked enchiladas, Mexican chicken recipe, low fat enchiladas

Find it online: https://busyrecipe.com/healthy-chicken-enchiladas-recipe/