Description
A delicious and healthy take on classic enchiladas, loaded with lean shredded chicken, beans, corn, and veggies for a satisfying dinner.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 packet (1 ounce) taco seasoning
- 1/2 cup chicken broth
- 1/4 cup chopped cilantro
- Salt and pepper to taste
- 10–12 whole wheat tortillas (6-inch size)
- 2 cups enchilada sauce
- 2 cups shredded Mexican cheese blend (reduced-fat)
- Optional toppings: Greek yogurt, avocado slices, chopped green onions
Instructions
- Cook the chicken in a large pot covered with water until cooked through, about 15–20 minutes, then shred.
- Heat olive oil in a skillet, add onion and cook until softened, about 5 minutes.
- Add minced garlic, then red and green bell peppers, cooking until tender-crisp, about 5–7 minutes.
- Combine shredded chicken, black beans, corn, and diced tomatoes in the skillet with taco seasoning and chicken broth. Simmer for about 10–15 minutes.
- Stir in chopped cilantro and season with salt and pepper to taste.
- Preheat oven to 375°F (190°C) and coat a baking dish with 1/2 cup enchilada sauce.
- Warm tortillas to make them pliable, and fill each with about 1/2 cup of chicken filling, rolling tightly and placing seam-side down in the dish.
- Pour remaining enchilada sauce over the rolled enchiladas and sprinkle with cheese. Bake for 20–25 minutes until cheese is melted and bubbly.
- Let rest before serving, then garnish with Greek yogurt, avocado, and green onions as desired.
Notes
Use rotisserie chicken for quick preparation. Adjust sauce levels for a saucier dish if desired. To make gluten-free, use corn tortillas and check seasoning labels.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 400
- Sugar: 6g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 75mg
Keywords: enchiladas, high protein, healthy dinner, chicken recipe, Mexican food