Healthy Chicken Enchiladas
These Healthy Chicken Enchiladas are packed with lean protein, fresh vegetables, and wholesome ingredients, making them a nutritious and delicious meal for any occasion. Enjoy the rich flavors without compromising on health.
Equipment
- Baking dish
- Large skillet
- Mixing bowls
- Measuring cups and spoons
- Measuring cups and spoons
Ingredients
- 2 cups cooked chicken breast shredded
- 8 whole wheat tortillas
- 1 cup bell peppers diced
- 1 cup onion diced
- 2 cups spinach chopped
- 1 cup Greek yogurt
- 1 cup shredded low-fat cheese
- 1 can black beans rinsed and drained
- 2 cups homemade enchilada sauce recipe below
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Homemade Enchilada Sauce:
- 2 cups tomato sauce
- 1 cup chicken broth
- 2 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp paprika
- Salt to taste
Instructions
- Prepare the Enchilada Sauce:
- In a medium saucepan, combine tomato sauce, chicken broth, chili powder, garlic powder, onion powder, cumin, paprika, and salt.
- Bring to a simmer over medium heat, stirring occasionally. Simmer for 10-15 minutes until slightly thickened. Set aside.
- Cook the Vegetables:
- In a large skillet, heat olive oil over medium heat. Add diced bell peppers, onions, and minced garlic. Sauté until vegetables are tender, about 5-7 minutes.
- Add chopped spinach and cook until wilted. Season with cumin, chili powder, salt, and pepper.
- Assemble the Enchiladas:
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine shredded chicken, black beans, sautéed vegetables, and 1 cup of enchilada sauce. Mix well.
- Fill each whole wheat tortilla with the chicken and vegetable mixture, then roll tightly and place seam-side down in a baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas. Spread Greek yogurt over the top and sprinkle with shredded low-fat cheese.
- Bake the Enchiladas:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve:
- Let the enchiladas cool for a few minutes before serving. Garnish with fresh cilantro and lime wedges if desired.