Description
A healthier take on a classic comfort food, these chicken enchiladas are made with lean chicken, fresh veggies, and a homemade enchilada sauce. With the right balance of flavor and nutrition, this dish is perfect for a satisfying family meal or a quick dinner. You won’t miss the extra calories or fat, and you’ll love the way it tastes!
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup bell peppers, chopped
- 1 cup spinach, chopped
- 1 can black beans, drained and rinsed
- 1 cup low-fat shredded cheese
- 1 can diced tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water
- 8 corn tortillas (or gluten-free tortillas)
Instructions
- Cook the chicken breasts in olive oil until fully cooked, then shred.
- Sauté onions, garlic, bell peppers, and spinach in the same skillet.
- Mix the shredded chicken, veggies, and black beans together.
- Prepare the enchilada sauce by combining diced tomatoes, tomato paste, and spices in a saucepan. Simmer for 5 minutes.
- Assemble the enchiladas by rolling the chicken mixture in tortillas and placing them in a baking dish.
- Pour the enchilada sauce over the rolled tortillas and top with cheese.
- Bake at 350°F for 20-25 minutes, or until the cheese is melted and bubbly.
Notes
- You can use ground turkey or tofu for a different protein option.
- To make it spicier, add sliced jalapeños or a dash of hot sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 310
- Sugar: 4g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 60mg