These healthy hen enchiladas are filled with flavor and nutritious ingredients! The home made enchilada sauce is the star of this recipe.
I don’t understand what it is but I love Mexican meals. Maybe it’s the spice or simply the general flavor profile however I love the delicacies! I even have a vegetarian enchilada bake however hadn’t shared a clear-cut enchilada recipe… till now. I love this recipe and wish it turns into a staple along with your households!
I think loads of people could don’t forget Mexican food unhealthy however the reality of the matter is, inside every cuisine there are healthy options! Sure, you can order or make the heaviest, creamiest dish however you could additionally make a few easy swaps to decrease the calories and up the nutrition profile. These chook enchiladas are the suitable instance. I took the conventional recipe and upgraded a few key components to make it a nutritious and delicious meal
Ingredients for Healthy Chicken Enchiladas
Whole wheat flour tortillas
Homemade crimson enchilada sauce – this is the megastar of the recipe for my part!
Shredded Chicken – I use my sluggish cooker shredded bird recipe
Vegetables – corn, black beans, yellow onion, garlic and cilantro
Cheese – I use low-fat, shredded Mexican cheese
Spices – chili powder, cumin, salt
Toppings – scallions, cilantro and jalapeños
Prepping and Storing Enchiladas
There are a couple of different ways you could prep those enchiladas ahead of time. One large time saver is making the selfmade enchilada sauce beforehand of time! You can freeze it in case you make it multiple week earlier, in any other case just save it in an hermetic box inside the fridge till you’re geared up to use. You also can prep the entire meal in advance of time after which bake it when you’re equipped.
To save, use an hermetic field and hold within the fridge for as much as 5 days. I don’t suppose I could freeze the leftovers because the cheese gets a touch wonky, but if that doesn’t trouble you, you could definitely try it!
These wholesome chook enchiladas are full of taste and nutritious ingredients! The home made enchilada sauce is the megastar of this recipe.
1 teaspoon olive oil
4 garlic cloves, minced
2 chipotle peppers (from adobo sauce)
1 Tablespoon of adobo sauce from can
1 16 oz can tomato sauce
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 cup low sodium vegetable or chicken broth
1/4 teaspoon sea salt
1/4 teaspoon fresh pepper
CHICKEN & VEGGIES
1 1/2 teaspoons olive oil
2 cups cooked shredded chicken (about 2 breasts)
1/2 cup frozen corn, thawed
1/2 cup cooked black beans
1/2 medium yellow onion, diced
3 cloves garlic, minced
1/4 cup cilantro
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/2 cup enchilada sauce (from above)
8 7-inch whole wheat flour tortillas
1 1/2 cups shredded Mexican cheese, divided
green onions and fresh cilantro, for topping
jalapeños, for topping (optional)
plain Greek yogurt or sour cream (optional)
sliced avocado (optional)
In a medium saucepan over medium warmness, add oil and sauté garlic till aromatic, about 1-2 mins. Add chipotle peppers, adobo sauce, tomato sauce, oregano, chili powder, cumin, broth, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 mins. This will help thicken the sauce. Set aside until ready to apply.
Preheat oven to 400°F degrees.
Heat the olive oil in a medium skillet over medium-excessive warmness. Sauté onions and garlic till tender and translucent, about four-five minutes. Add chicken, corn, black beans, cilantro, chili powder, cumin and half cup enchilada sauce to the skillet. Stir to mix and cook dinner for every other 4-5 minutes. Remove from heat.
Spray a thirteen by using nine-inch glass baking dish with non-stick spray. Fill each tortillas with 1/4- 1/3 cup of the chook & black bean combination, a sprinkle of cheese and roll it up.
Place rolled tortilla into the baking dish, seam side down. Once all the tortillas are crammed, cowl with ultimate sauce and sprinkle final shredded cheese over pinnacle.
Cover with aluminum foil and bake in the oven at the middle rack for 20-25 minutes or till cheese is melted and enchiladas are heat during. Serve enchiladas with your toppings of choice: green onions, sparkling cilantro, jalapeños, sliced avocado and Greek yogurt and/or bitter cream.
Serving Size: 1 enchilada without toppings