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Healthy Chicken Enchiladas

A lighter twist on a classic favorite, these enchiladas are loaded with lean protein and fresh veggies, perfect for busy weeknights or relaxed gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups cooked shredded chicken
  • 1 cup black beans drained and rinsed
  • 1 cup corn fresh or frozen
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 8 whole wheat tortillas
  • 2 cups enchilada sauce store-bought or homemade
  • 1 cup shredded low-fat cheese
  • Fresh cilantro for garnish optional

Equipment

  • Large skillet
  • Mixing bowl
  • 9x13 inch baking dish
  • Aluminum foil
  • Sharp knife
  • Cutting board

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet over medium heat, combine the shredded chicken, black beans, corn, cumin, chili powder, salt, and pepper.
  3. Warm the whole wheat tortillas in a dry skillet for about 30 seconds on each side.
  4. Spread about 1/4 cup of the filling onto each tortilla and roll them up tightly, placing them seam-side down in your baking dish.
  5. Pour the enchilada sauce evenly over the rolled tortillas in the baking dish.
  6. Top with shredded low-fat cheese.
  7. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
  8. Remove the foil and bake for an additional 5 to 10 minutes until the cheese is melted and bubbly.

Notes

Garnish with fresh cilantro to brighten the flavors.