Don’t let your healthy eating habits stop you from having a dinnertime fiesta! Healthy Chicken Enchiladas bring all the flavors from your favorite, less nourishing, cheesy chicken tortilla-wrapped bake but just with fewer carbs thanks to the warm, soft corn tortillas used instead. Who knew Tex-Mex could actually taste good AND be good for your body? When you only use real ingredients, it’s amazing how much better you’ll feel. This is the kind of dish that makes your tastebuds feel like you’re indulging while your heart’s pumpin’ just fine. Healthy Chicken Enchiladas will have you saying, “muchas gracias,” with every single bite!
Ingredients
- 2-3 tablespoons olive oil
- 1 pound chicken breast, boneless and skinless
- 1 1/2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (4.5-ounce) can diced green chilis
- 1 (28-ounce) can red enchilada sauce, no sugar added
- 12 corn tortillas
- 1 cup cheddar cheese, optional, shredded
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Spray a 9×13-inch casserole dish with cooking spray.
Step 3 –In a deep sauté pan over medium heat, warm the oil.
Step 4 –Sprinkle both sides of the chicken breasts with the cumin, the garlic powder, the salt, and the pepper.
Step 5 –Add the chicken to the oil and cook until the internal temperature reads 165 degrees F, about 6-7 minutes on both sides.
Step 6 –Transfer the chicken to a cutting board to cool.
Step 7 –To the same pan, add the onion and the garlic and cook, stirring frequently, until the onions are translucent and the garlic is fragrant, about 2 minutes.
Step 8 –Add the black beans and the diced green chilis to the onion mixture and stir until combined.
Step 9 –Reduce the heat to low and allow the veggie mixture to cook slightly, about 5 minutes.
Step 10 –While the veggies cook, use two forks to shred the chicken.
Step 11 –Return the chicken to the veggie mixture and stir to combine. Transfer the pan away from the heat.
Step 12 –Heat the tortillas in the microwave until warm and soft, about 30 seconds.
Step 13 –Place 1/2 cup of the enchilada sauce in a shallow bowl.
Step 14 –Dip the warmed tortillas into the enchilada sauce.
Step 15 –Spoon 1/4 cup of the chicken mixture into the tortilla, then fold the tortilla and roll it up.
Step 16 –Place the filled tortilla seam-side down at the end of the prepared dish.
Step 17 –Repeat the process until all the tortillas and the filling are used and the dish is full of the enchiladas.
Step 18 –Top the prepared enchiladas with the remaining sauce and sprinkle with the cheese.
Step 19 –Bake until the sauce is bubbling and the cheese is melted, about 15 minutes.
Step 20 –Serve.
