Recipe Background
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!
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
- Preheat the oven to 350 degrees F.
- Spray a 9x13-inch casserole dish with cooking spray.
- In a deep sauté pan over medium heat, warm the oil.
- Sprinkle both sides of the chicken breasts with the cumin, the garlic powder, the salt, and the pepper.
- Add the chicken to the oil and cook until the internal temperature reads 165 degrees F, about 6-7 minutes on both sides.
- Transfer the chicken to a cutting board to cool.
- 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.
- Add the black beans and the diced green chilis to the onion mixture and stir until combined.
- Reduce the heat to low and allow the veggie mixture to cook slightly, about 5 minutes.
- While the veggies cook, use two forks to shred the chicken.
- Return the chicken to the veggie mixture and stir to combine. Transfer the pan away from the heat.
- Heat the tortillas in the microwave until warm and soft, about 30 seconds.
- Place 1/2 cup of the enchilada sauce in a shallow bowl.
- Dip the warmed tortillas into the enchilada sauce.
- Spoon 1/4 cup of the chicken mixture into the tortilla, then fold the tortilla and roll it up.
- Place the filled tortilla seam-side down at the end of the prepared dish.
- Repeat the process until all the tortillas and the filling are used and the dish is full of the enchiladas.
- Top the prepared enchiladas with the remaining sauce and sprinkle with the cheese.
- Bake until the sauce is bubbling and the cheese is melted, about 15 minutes.
- Serve.
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