Healthy Chicken Enchiladas (Print Version)
Protein-packed enchiladas with shredded chicken, beans, corn and homemade sauce - a nutritious weeknight family favorite.
# Ingredients:
01 -
2 cups shredded cooked chicken breast
02 -
1 tablespoon extra virgin olive oil
03 -
1 medium onion, chopped
04 -
3 garlic cloves, minced
05 -
½ can black beans or kidney beans, drained and rinsed
06 -
½ cup corn, drained and rinsed
07 -
1 (15 oz) can no salt added tomato sauce
08 -
1 cup low sodium chicken broth
09 -
½ teaspoon thyme
10 -
½ teaspoon smoked paprika
11 -
½ teaspoon black pepper
12 -
½ teaspoon oregano
13 -
½ teaspoon chili powder
14 -
½ cup light sour cream
15 -
½ cup shredded reduced-fat Mexican cheese blend or fat-free mozzarella
16 -
8 whole wheat corn tortillas
→ Toppings
17 -
Sliced jalapenos
18 -
Chopped cilantro
19 -
Avocado
20 -
Extra sour cream
21 -
Green onions
# Steps to Follow:
01 -
Preheat oven to 350°F. Lightly grease a 9x13” baking dish with olive oil or cooking spray.
02 -
Heat olive oil in a large pot over medium heat. Add onion and cook until translucent. Add garlic and cook until fragrant. Add tomato sauce and chicken broth, then stir to combine.
03 -
Add corn, beans, chicken, and all the seasonings. Stir and simmer on low heat until slightly thickened.
04 -
Use a strainer to separate the sauce from the filling. Set both aside.
05 -
Warm the tortillas slightly to prevent tearing.
06 -
Spread a thin layer of sour cream on each tortilla, add a spoonful of filling, sprinkle with cheese, and roll.
07 -
Place rolled enchiladas seam side down in the baking dish. Pour the reserved sauce over the top and sprinkle with remaining cheese.
08 -
Cover with foil and bake for 20-25 minutes or until heated through and cheese is melted.
09 -
Add desired toppings and enjoy!