Description

These Easy Healthy Chicken Enchiladas are a tasty blend of smoky chicken, creamy cheese, and zesty sauce. Quick to prepare and impossible to resist, this dish is great for family dinners or gatherings, bringing warmth and comfort to your table.

Ingredients

Scale

2 cups cooked chicken breast, shredded
1 tablespoon organic virgin olive oil
1 medium onion, chopped
3 cloves garlic, minced
1/2 can black or kidney beans, drained and rinsed
1/2 cup corn, drained and rinsed
1 15oz can natural tomato sauce, no added salt
1 cup low-sodium chicken stock
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 cup low-fat sour cream
1/2 cup low-fat Mexican cheese blend or non-fat mozzarella
8 whole grain corn tortillas

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Instructions

Preheat oven to 350°F and coat the baking dish with olive oil.
Sauté onions in olive oil until translucent, then add minced garlic.
Stir in tomato sauce and chicken stock; mix in beans, corn, chicken, herbs, and spices. Simmer for 5-7 minutes.
Strain the mixture to separate the sauce from the chunky ingredients.
Warm tortillas in a microwave until pliable.
Spread sour cream on each tortilla, add chicken mixture and cheese, then roll tightly and place seam side down in baking dish.
Cover enchiladas with reserved sauce and remaining cheese, cover with foil, and bake for 20-25 minutes.

Notes

Leftovers can be stored in the refrigerator for up to 3 days.
You can freeze leftover enchiladas for up to 3 months, wrap them well.
Warm tortillas before filling to prevent breakage.

Nutrition

Serving Size: 1 enchilada
Calories: 320
Sugar: 3g
Sodium: 420mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 5g
Protein: 21g
Cholesterol: 45mg