Healthy Chicken Enchiladas

This Healthy Chicken Enchilada recipe is a family favorite made with wholesome, flavorful ingredients for the perfect weeknight meal! The homemade enchilada sauce tastes absolutely amazing!

5 from 5 votes

This Healthy Chicken Enchilada recipe is a family favorite made with wholesome, flavorful ingredients for the perfect weeknight meal! The homemade enchilada sauce tastes absolutely amazing!

Prep Time10

Cook Time45

Total Time55

Course: dinner, Main Course

Cuisine: Mexican

Keyword: Healthy Chicken Enchiladas

Servings:

Ingredients

For the Enchilada Sauce:

1 Tbsp olive oil
1 Tbsp garlic minced
2 cups tomato sauce
1 cup low sodium chicken broth
2 Tbsp adobo sauce (from canned chipotle peppers)
1 Tbsp chili powder
1/2 tsp cumin
1/4 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper

For the Chicken Filling:

1 Tbsp olive oil
1 small yellow onion chopped
2 cloves garlic minced
2 cups cooked shredded chicken (about 2 breasts)
1/2 cup corn (fresh or frozen)
1/2 cup black beans
1/2 cup enchilada sauce you just made
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp salt
1/4 cup chopped cilantro

For the Enchiladas:

8 (7-inch) whole wheat flour tortillas
1 cup shredded Mexican cheese
Top with fresh cilantro and other favorite toppings

Instructions

Preheat oven to 375 degrees F.
To make the enchilada sauce, heat olive oil in a medium saucepan over medium heat and sauté garlic for about 1 minute, until fragrant. Add the tomato sauce, chicken broth, adobo sauce, chili powder, cumin, oregano, salt and pepper, mixing well. Bring to a boil, then reduce the heat to a low simmer and heat about 5 to 10 minutes, until slightly thickened.
To make the filling, heat olive oil in a large skillet over medium heat. Sauté onions and garlic until softened, about 2 minutes. Add in the cooked chicken, corn, black beans, a half cup enchilada sauce you just made, chili powder, cumin, salt and cilantro, stirring well. Cook for an additional 5 minutes, until heated through.
Spread a little enchilada sauce in the bottom of a prepared 13×9-inch casserole dish sprayed with nonstick spray. Fill each tortilla with a heaping 1/3 cup of the chicken mixture, tightly roll it up and place seam-side up in the pan. Continue filling each tortilla, placing them side by side in the pan, until full.
Pour the remaining sauce over top of the rolled tortillas and sprinkle the top with cheese. Bake in the oven for 20 to 25 minutes, until cheese is melted and sauce is bubbling. Top with your favorite toppings, serve and enjoy!

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