Healthier Chicken Enchiladas You’ll Love to Make Today!
A delicious and healthier version of traditional chicken enchiladas, packed with flavor and nutrients.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup black beans, rinsed and drained
- 1 cup corn
- 1 cup diced tomatoes
- 1 cup low-fat cheese, shredded
- 8 whole wheat tortillas
- 1 cup enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with shredded cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Let cool for a few minutes before serving.
Notes
- Feel free to add more vegetables like bell peppers or spinach for extra nutrition.
- These enchiladas can be made ahead of time and stored in the refrigerator before baking.
- For a spicier version, add jalapeños to the filling.
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg