Healthy Chicken Enchiladas are a delicious weeknight dinner that is easy to prep and absolutely delicious! Use red enchilada sauce or green enchilada sauce!
Best Healthy Chicken Enchiladas
These Chicken enchiladas are always a hit in our house so they have definitely earned a spot on the blog for sure! They come together easily, the flavor is amazing and I cannot wait for you to make them!
Looking for More Enchilada Recipes?
If you love these recipes as much as we do, you definitely need to try our Quinoa Enchilada Bake!
Why You Will Love This Recipe
- Easy: easy as rolling some shredded chicken up in a tortilla and pouring some sauce over it 🙂
- Kid-Friendly: my kiddos are always down for enchilada night!
- Make Ahead: I absolutely love prepping the shredded chicken filling ahead of time so the dinner take just a few minutes to throw together and then pop it in the oven!
- Versatile: you can easily make this dairy-free or gluten-free and you can always use refried beans instead of black beans!
What You Will Need
- olive oil: this is what we use to sauté the garlic, onions and chicken in, feel free to use avocado oil if you prefer.
- yellow onion: you could really use any type of onion here, but I prefer a yellow onion.
- garlic: … because you always gotta have a little garlic!
- chicken breast: making shredded chicken breast is super easy, learn how to shred chicken here!
- green chilies: a small can of green chiles adds lots of flavor.
- kosher salt and ground black pepper: always gotta season with some kosher salt and pepper!
- black beans: you can sub in refried beans (or you can omit them, but then you might want to up the amount of chicken you are using).
- tortillas of your choice: we love using the Siete brand tortillas, but use whatever works best for you.
- enchilada sauce: we used this homemade red enchilada sauce but a Siete store-bought enchilada sauce works too! We also have a green enchilada sauce, as well!!
- shredded cheese: use dairy-free or regular cheese!
- Toppings options: cilantro, red onion, sour cream (regular or dairy-free sour cream) all work well on top.
How To Make Healthy Chicken Enchiladas
The first steps to this easy recipe are to gather this simple ingredients.
Sauté the garlic, onions, chicken and green chiles. Add the chicken filling to the middle of your tortillas, roll up and place in a baking pan.
Pour enchilada sauce over top, then add cheese on top of that. Bake for about 20-30 minutes. Remove from oven, let cool, and then serve immediately.
Add any toppings you want!
Can I Prep Enchiladas Ahead of Time?
Yes! If you are making the homemade green enchilada sauce, you can easily make that ahead of time and store it in the fridge. You can also prep the chicken filling and keep that in the fridge until you are ready to roll-up your enchiladas! Having everything ready to go makes these SO simple. OR fully assemble the pan of enchiladas, cover with plastic wrap or aluminum foil and store in the fridge or freezer until ready to bake for a quick weeknight dinner!
Storage & Freezer
Any cooked leftover enchiladas can be stored in an airtight container in the fridge for up about 5 days. You can also store enchiladas in the freezer for up to 3 months!
Best Ways To Serve Chicken Enchiladas
Highly recommend topping these easy chicken enchiladas with all of your favorite toppings! We love fresh cilantro, sour cream, and a little diced red onion. You could also add some fresh tomatoes, black olives, homemade guacamole, diced avocado, etc. We also have some delicious salsa rice that could be served on as a side dish, if you want one.
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Other Recipes You Might Like
Vegan Enchiladas
Pork Belly Tacos
Salsa Verde Chicken (Tacos + Rice Bowls)
Steak Tacos
Healthy Chicken Enchiladas
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 7 servings 1x
- Category: Dinner/Entree
- Method: Oven + Stove Top
- Cuisine: Mexican-Inspired
Description
An easy, delicious Chicken Enchiladas recipe that is easy to prep ahead of time and makes a great weeknight dinner!
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 cup yellow onion, diced
- 1 tablespoon garlic, minced
- 2 large (3 medium) skinless, boneless chicken breasts (cooked and shredded)
- 1 (4.5oz) can green chiles
- kosher salt and ground black pepper
- 1 (15oz) can black beans, drained and rinsed (or a 15oz can refried beans)
- Approx. 7 large tortillas of your choice
- 1 batch red enchilada sauce (homemade or store-bought)
- 2–3 cups shredded cheese (regular or dairy-free) (more if you want)
- Toppings options: cilantro, red onion, sour cream (regular or dairy-free)
Instructions
- Prep: Preheat oven to 350 degrees F. Spray a 9×13 baking dish with nonstick cooking spray & set aside.
- Make Filling: Bring a cast iron skillet to medium-high heat. Coat bottom of the pan with a little olive oil. Add garlic and onion, let cook for a few minutes, stirring fairly constantly. Add chicken and green chiles. Stir and let warm through, about 5-7 minutes.
- Fill & Roll: Take one tortilla at at time and add chicken filling to the center along with some black beans and then tightly roll up the tortilla. Place filled tortilla in the prepared pan and push it up tight against one side. Continue filling tortillas with the chicken mixture and placing them in the pan until full.
- Sauce & Cheese: Once the pan is filled, pour the enchilada sauce over top. Sprinkle with cheese.
- Bake: Place in the oven (middle rack, uncovered) for 20-30 minutes or until cheese is melted and enchilada sauce is a little bubbly.
- Cool & Serve: Remove and let cool a few minutes. Serve immediately with any toppings you want: fresh cilantro, diced red onion, sour cream (regular or dairy-free).
Notes
- Tortillas: we love using Siete tortillas, but use whatever works best for you!
- Enchilada Sauce: We love our homemade red enchilada sauce and Sieté store-bought enchilada sauce, they have a great green or red enchilada sauce! The homemade version is gluten-free friendly and the Sieté brand is paleo!
- Make then creamy: feel free to add a little Kite Kill cream cheese or Sieté cashew queso inside the tortilla along with the chicken and beans if you want a creamy filling (without the extra dairy)!
- Make them spicy: add in some jalapeño to the chicken, onion and green Chile mixture if you want to spice it up more!
- Make Ahead: to prep these ahead of time I would recommend making the enchilada sauce (if you are making your own) and then just prep the filling for the tortillas (chicken, onions, green chiles, etc). Then throw everything together before popping in the oven.
Nutrition
- Serving Size: 6oz
- Calories: 196
- Sugar: 1.2 g
- Sodium: 439.6 mg
- Fat: 8.9 g
- Carbohydrates: 14.4 g
- Protein: 14.6 g
- Cholesterol: 42.3 mg
LeAnn says
My family loved this recipe, I did add a little cumin to the chicken. I will definitely make this again.
Sonia says
I made this for my family last night and everyone loved it! I was anticipating a large amount of leftovers, as there are only 3 people in my family, but we ate all of it. I can’t wait to make this again. It is definitely a new family favorite. Thank you!
Sonya says
I made this for my family last night and everyone loved it! I was anticipating a large amount of leftovers, as there are only 3 people in my family, but we ate all of it. I can’t wait to make this again. It is definitely a new family favorite. Thank you!
Michelle says
Aren’t the siete shells frozen? How do you get them to roll like that? I’ve never let them thaw.
Erin says
Hi Michelle! When I use Siete tortillas for this I let them thaw in the fridge and then warm them up just a little bit in the microwave before rolling! Hope that helps!
Laura says
These were so easy and delicious. Next time I’m going to use your suggestion for jalapeños. I used med heat store bought enchilada sauce to save time.
Erin says
So glad you enjoyed them, Laura! And thank you so much for taking the time to leave a review!
Sarah says
These look great! I recently had to go dairy free (have been gf for awhile) and I’m still finding my way. Do you have a brand of non-dairy cheese you like for this sort of recipe?
Erin says
Hi Sarah – I like the VioLife cheddar!
Shaleigh says
THIS! Omg so good, I added more cheese, but still, so good! Making again soon!
Erin says
Awesome to hear, Shaleigh! And thank you so much for taking the time to leave a review -I so appreciate it!
Carly W says
Such an easy and quick recipe! Packed with flavor and felt so nourished after.
Erin says
So glad you enjoyed it, Carly! And thanks so much for taking the time to leave a review – so appreciated!