Go Back

Healthy Chicken Enchiladas

These protein-packed, nutritious Healthy Chicken Enchiladas are simple to prepare and cater to health-conscious cooks, making for a satisfying family meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use leftovers or rotisserie chicken for convenience.
  • 1 cup black beans, drained and rinsed A great source of protein and fiber; consider canned options for ease.
  • 1 cup corn kernels Fresh, frozen, or canned; they all work well.
  • 1 cup salsa Choose your favorite brand; this adds moisture and flavor.
  • 8 whole whole wheat tortillas Ideal for a healthier option; corn tortillas can work for gluten-free.
  • 1 cup shredded cheese (cheddar or Mexican blend) Cheese adds creaminess; reduced-fat options are available.
  • 1 teaspoon cumin This spice adds depth; feel free to add more for extra flavor.
  • 1 teaspoon chili powder For a mild kick; adjust based on your preference.
  • to taste salt and pepper Essential for seasoning; always taste as you go.
  • fresh cilantro for garnish Adds color and freshness; optional but highly recommended.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, mix the shredded chicken, black beans, corn, salsa, cumin, chili powder, salt, and pepper until well combined.
  3. Lay one tortilla on a flat surface, fill with a portion of the chicken mixture, and roll it up tightly.
  4. Place the rolled tortilla seam-side down in a baking dish.
  5. Repeat with the remaining tortillas until all the filling is used up.
  6. Pour any remaining salsa over the tops and sprinkle shredded cheese generously.
  7. Bake for 20-25 minutes until the cheese has melted and is bubbly.
  8. Just before serving, sprinkle fresh cilantro over the top.

Notes

You can use canned beans, lentils, or even tofu instead of chicken for a vegetarian option. These enchiladas are also freezer-friendly; store them in the freezer for up to three months.