Healthy Chicken Enchiladas
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
- ½ cup yellow onion diced
- 1 tablespoon garlic minced
- 3 skinless, boneless chicken breasts cooked and shredded
- 4.5 ounces canned green chiles
- kosher salt and ground black pepper
- 15 ounces canned black beans drained and rinsed (or a 15oz can refried beans)
- 7 taco-sized tortillas of your choice
- 1½ - 2 cups red enchilada sauce homemade red enchilada sauce or store-bought
- 2 cups colby jack cheese shredded (regular or dairy-free)
Topping Suggestions:
- fresh cilantro chopped
- sour cream regular or dairy-free
- red onion diced
Instructions
- Prep: Preheat oven to 350℉. Spray a 9x13 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 1 tablespoon extra virgin olive oil. Add diced onion and 1 tablespoon garlic, sauté for 1-2 minutes. Add cooked, shredded chicken, 4.5 ounces canned green chiles, and season with kosher salt and ground black pepper. Stir and let warm through, about 5-7 minutes.
- Fill & Roll: Take one tortilla and add chicken filling down the center along with some black beans. Then tightly roll up the tortilla. Place filled tortilla on one side of the prepared baking dish. Continue this filling process and place them in the pan until all the chicken mixture is used and the baking dish is full.
- Sauce & Cheese: Once the pan is filled, pour 1½ - 2 cups red enchilada sauce over top. Sprinkle cheese on top.
- 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).
Video
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
Calories: 399kcal | Carbohydrates: 32g | Protein: 27g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 67mg | Sodium: 1257mg | Potassium: 494mg | Fiber: 7g | Sugar: 5g | Vitamin A: 758IU | Vitamin C: 11mg | Calcium: 337mg | Iron: 3mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
