Healthy Chicken Enchiladas Recipe
Wholesome & delicious! These healthy chicken enchiladas are loaded with lean chicken, veggies, and topped with a flavorful homemade green enchilada sauce. High-protein comfort food made easy!
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Servings: 8 servings
Equipment
- 2 9x13 casserole baking dishes
Ingredients
For the enchiladas
- 24 Corn tortillas
- 24 ounces Shredded chicken homemade or store bought
- 14 ounces Fiesta blend frozen veggies or similar veggies of choice
- 10 ounces Cotija cheese crumbled
- 8 ounces Shredded cheddar cheese Mexican cheese blend
For the green enchilada sauce
- 28 ounces Salsa verde mild or medium heat
- ¼ cup Low-fat sour cream
- ¼ cup Cilantro leaves
Instructions
Make the enchilada sauce
- Add the salsa verde and cilantro leaves to a blender or food processor, and blend till smooth.28 ounces Salsa verde, ¼ cup Cilantro leaves
- Transfer blended salsa and cilantro mix to a small sauce pan and gently heat over medium-low heat.
- In a small bowl, combine the low-fat sour cream and a spoonful of the warm salsa mix, to temper it. This will prevent it from curdling.¼ cup Low-fat sour cream
- Gently stir in the tempered sour cream mix into the salsa verde, and stir till well combined. Remove from the heat and set aside your homemade green chili enchilada sauce!
Assemble the enchiladas
- Preheat the oven to 350 degrees f.
- Thaw and lightly cook the frozen veggie mix either in the microwave or on the stove top. In a large bowl, add the shredded chicken and heated veggie mix and stir till well incorporated.14 ounces Fiesta blend frozen veggies, 24 ounces Shredded chicken
- In 2 stacks of 12, wrap the corn tortillas in a tea towel or paper towel and warm in the microwave till soft and pliable, about 45-60 seconds.24 Corn tortillas
- In a casserole dish, lay flat one tortilla and add about 1.5 ounces of the shredded chicken and veggie mix to the tortilla. Then add about .5 ounces of the cotija cheese.10 ounces Cotija cheese
- Gently roll up the stuffed tortilla and lay folded side down. Repeat this step for the remaining tortillas and chicken mix, assembling approximately 12 enchiladas for each casserole dish.
- Pour about 10 ounces of the homemade enchilada sauce on each casserole dish of finished enchiladas, reserving about 8 ounces of sauce to use for those who want more sauce after baking. Sprinkle each casserole dish full of enchiladas with 4 ounces of shredded cheddar cheese.8 ounces Shredded cheddar cheese
- Bake the enchiladas in the oven for 20-30 minutes, till cheese is melted and enchiladas are warmed through.
- Serve immediately, spooning on more homemade enchilada sauce if desired.
Notes
Feel free to use store-bought, canned green enchilada sauce. My favorite brand is Las Palmas.
Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 3enchiladas | Calories: 610kcal | Carbohydrates: 50g | Protein: 39g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 126mg | Sodium: 1431mg | Potassium: 708mg | Fiber: 7g | Sugar: 7g | Vitamin A: 3667IU | Vitamin C: 9mg | Calcium: 471mg | Iron: 3mg
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