Healthy Chicken Enchiladas

Satisfy your comfort food cravings with a wholesome twist by trying these Healthy Chicken Enchiladas! Packed with flavors and nutritious ingredients, this recipe features tender shredded chicken, protein-rich black beans, and a creamy filling enhanced by nonfat Greek yogurt—all wrapped in wholesome whole wheat tortillas. A homemade enchilada sauce, infused with smoky paprika, cumin, and chili powder, adds a bold and zesty kick, while a sprinkle of reduced-fat cheddar cheese ties everything together for a gooey, satisfying topping. Perfect for busy weeknights, these easy-to-make enchiladas come together in under an hour and deliver hearty portions that are light on calories yet full of flavor. Serve them fresh out of the oven with a garnish of cilantro for a family-friendly meal that's guilt-free without sacrificing taste! Keywords: healthy chicken enchiladas, homemade enchilada sauce, whole wheat tortillas, high-protein dinner, easy weeknight recipes.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups Cooked shredded chicken
• 8 pieces Whole wheat tortillas
• 1 cup Shredded reduced-fat cheddar cheese
• 0.5 cup Nonfat plain Greek yogurt
• 1 cup Black beans (drained and rinsed)
• 1 4-ounce can Diced green chilies
• 0.25 cup Chopped fresh cilantro
• 1 tablespoon Olive oil
• 2 cloves Minced garlic
• 2 teaspoons Chili powder
• 1 teaspoon Cumin
• 0.5 teaspoon Smoked paprika
• 1 15-ounce can Tomato sauce
• 0.5 cup Low-sodium chicken broth

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick cooking spray or olive oil.

Step 2

In a medium saucepan over medium heat, heat the olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Step 3

Stir in the chili powder, cumin, and smoked paprika, and cook for another 30 seconds to toast the spices.

Step 4

Add the tomato sauce and chicken broth to the saucepan, stirring well. Let the sauce simmer on low heat for 5-7 minutes until slightly thickened. Remove from heat and set aside.

Step 5

In a large mixing bowl, combine the shredded chicken, black beans, diced green chilies, half of the shredded cheese (reserve the other half), Greek yogurt, and chopped cilantro. Stir until evenly mixed.

Step 6

Spread about 1/4 cup of the enchilada sauce across the bottom of the prepared baking dish.

Step 7

Lay out a tortilla on a flat surface. Spoon about 1/3 cup of the chicken mixture into the center of the tortilla. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

Step 8

Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish. Use a spoon to ensure all tortillas are covered with sauce.

Step 9

Sprinkle the remaining shredded cheese over the top of the sauce.

Step 10

Cover the baking dish with aluminum foil and bake for 15 minutes. Then, uncover and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 11

Remove from the oven and let the enchiladas cool for 5 minutes. Garnish with additional cilantro, if desired, before serving.

Nutrition Facts

Serving size	2088.5 grams (2088.5g)

Amount per serving	% Daily Value*
Calories	2880

Total Fat 88.30g	113%
Saturated Fat 26.40g	132%
Polyunsaturated Fat 1.30g
Cholesterol 472mg	157%
Sodium 4471mg	194%
Total Carbohydrate 271.30g	99%
Dietary Fiber 48.00g	171%
Total Sugars 26.00g
Protein 243.80g	488%

Vitamin D 24IU	120%
Calcium 1554mg	120%
Iron 28mg	156%
Potassium 3811mg	81%

*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.

Source of Calories

Fat: 27.8%

Protein: 34.2%

Carbs: 38.0%