Healthy Chicken Enchiladas (Edit recipe)

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While Mexican night is a staple in our weekly meal rotation, I've never attempted enchiladas, so I knew this needed to change! While I'm typically always a taco girl, this easy recipe might have changed me for the better. And since these were right up Sam's alley as well, I thought why not add them to my Meals My Husband Loves series?! It might even rival my Crispy Oven-Baked Tacos for his all-time favorite dinner. These truly make such an easy weeknight meal, family dinner, or comfort food to bring to a loved one. Let me know if you give them a try!

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PREP TIME

10 minutes

COOK TIME

40 minutes

INGREDIENTS

Serves: 4

Ingredients

2 Tbsp Olive Oil
1 Yellow Onion, diced
3 cloves Garlic, minced
2 cups Rotisserie Chicken, shredded
0.5 cup Black Beans
0.5 cup Cilantro
15 oz Red Enchilada Sauce - Siete Foods, 1 jar
0.5 tsp Chili Powder
0.5 tsp Ground Cumin
0.5 Lime, juiced
1 pinch Salt and Pepper, to taste
8 Cassava Flour Tortillas - Siete Foods, or any flour tortillas
1.5 cup Mexican Cheese Blend, shredded
1 whole Avocado, sliced, plus cilantro, sliced jalapeños, green onion, and Greek yogurt or sour cream for topping (optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400 degrees.
To a large skillet over medium heat, add olive oil, onion, garlic, salt and pepper. Cook for 4-5 minutes, until softened.
Add chicken, beans, cilantro, 1/2 cup enchilada sauce, chili powder, cumin, & lime juice. Mix to incorporate. Cook through for another 4-5 minutes. Season with additional salt and pepper if desired.
Cover the bottom of a 9x13 inch glass baking dish with a layer of enchilada sauce, spreading into an even layer.
Fill each tortilla with ~1/3 cup of the chicken mixture and a sprinkle of shredded cheese.
Place seam-side down into your baking dish. Repeat, lining up tightly side-by-side.
Cover the top of your enchiladas with remaining enchiladas sauce and another generous sprinkle of cheese.
Bake for 20-25 minutes, covering with aluminum foil to keep the tortillas from burning, until cheese is melted and everything is warmed through.
Serve with toppings of your choice - I love cilantro, sliced jalapeños, green onion, Greek yogurt or sour cream, and sliced avocado. Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	570
Fat:	36 g
Carbohydrates:	21 g
Protein:	39 g
Cholesterol:	124 g
Sodium:	1560 mg
Fiber:	6 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.