These healthful chicken enchiladas are filled with flavor and nutritious elements! The homemade enchilada sauce is the star of this recipe.
I don’t recognise what it is but I love Mexican food. Maybe it’s the spice or just the overall taste profile however I love the delicacies! I have a vegetarian enchilada bake however hadn’t shared a clear-cut enchilada recipe… till now. I love this recipe and desire it becomes a staple with your households!
I think a number of people could recall Mexican food bad however the fact of the problem is, inside each cuisine there are healthful alternatives! Sure, you could order or make the heaviest, creamiest dish however you could additionally make some simple swaps to lower the energy and up the nutrition profile. These chicken enchiladas are the ideal instance. I took the conventional recipe and upgraded some key elements to make it a nutritious and scrumptious meal.
Ingredients for Healthy Chicken Enchiladas
Whole wheat flour tortillas
Homemade pink enchilada sauce – that is the famous person of the recipe in my view!
Shredded Chicken – I use my sluggish cooker shredded chicken 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 methods you could prep those enchiladas ahead of time. One big time saver is making the home made enchilada sauce in advance of time! You can freeze it if you make it more than one week earlier, in any other case just shop it in an airtight container inside the refrigerator till you’re prepared to apply. You can also prep the entire meal ahead of time after which bake it while you’re prepared.
To save, use an airtight box and hold inside the fridge for as much as five days. I don’t assume I would freeze the leftovers because the cheese gets a little wonky, however if that doesn’t hassle you, you may certainly strive it!
1/4 teaspoon fresh pepper
2 chipotle peppers (from adobo sauce)
1 cup low sodium vegetable or chicken broth
1 teaspoon olive oil
1 Tablespoon of adobo sauce from can
1/2 teaspoon chili powder
1 16 oz can tomato sauce
4 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon sea salt
CHICKEN & VEGGIES
1 1/2 teaspoons olive oil
1/4 teaspoon cumin
1/2 cup frozen corn, thawed
2 cups cooked shredded chicken (about 2 breasts)
1/2 cup cooked black beans
1/2 cup enchilada sauce (from above)
3 cloves garlic, minced
1/4 cup cilantro
1/2 teaspoon chili powder
1/2 medium yellow onion, diced
plain Greek yogurt or sour cream (optional)
1 1/2 cups shredded Mexican cheese, divided
jalapeños, for topping (optional)
green onions and fresh cilantro, for topping
8 7-inch whole wheat flour tortillas
sliced avocado (optional)
In a medium saucepan over medium warmth, upload oil and sauté garlic until fragrant, approximately 1-2 minutes. Add chipotle peppers, adobo sauce, tomato sauce, oregano, chili powder, cumin, broth, salt and pepper. Bring to a boil. Reduce the warmth to low and simmer for five-10 mins. This will assist thicken the sauce. Set apart till equipped to apply.
Preheat oven to four hundred°F levels.
Heat the olive oil in a medium skillet over medium-high heat. Sauté onions and garlic till tender and translucent, approximately 4-5 mins. Add chicken, corn, black beans, cilantro, chili powder, cumin and half of cup enchilada sauce to the skillet. Stir to combine and prepare dinner for another 4-5 mins. Remove from warmth.
Spray a 13 through 9-inch glass baking dish with non-stick spray. Fill every tortillas with 1/4- 1/three cup of the chicken & black bean mixture, a sprinkle of cheese and roll it up.
Place rolled tortilla into the baking dish, seam side down. Once all the tortillas are filled, cowl with ultimate sauce and sprinkle ultimate shredded cheese over top.
Cover with aluminum foil and bake in the oven on the middle rack for 20-25 mins or till cheese is melted and enchiladas are heat at some stage in. Serve enchiladas with your toppings of preference: inexperienced onions, clean cilantro, jalapeños, sliced avocado and Greek yogurt and/or sour cream.