Healthy Chicken Enchiladas with Homemade Sauce Recipe

Why Make This Recipe

Healthy Chicken Enchiladas with Homemade Sauce is a delicious and nutritious meal that everyone will love. This recipe is not only packed with flavors but also allows you to control the ingredients, making it a healthier option compared to store-bought versions. With fresh chicken, beans, and homemade sauce, you can enjoy a comforting dish that satisfies your cravings while keeping your health in check.

How to Make Healthy Chicken Enchiladas with Homemade Sauce

Ingredients:

• 1 Tbsp olive oil
• 1 Tbsp garlic, minced
• 2 cups tomato sauce
• 1 cup low sodium chicken broth
• 2 Tbsp adobo sauce (from canned chipotle peppers)
• 1 Tbsp chili powder
• 1/2 tsp cumin
• 1/4 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 2 cups cooked shredded chicken (about 2 breasts)
• 1/2 cup corn (fresh or frozen)
• 1/2 cup black beans
• 1/2 cup enchilada sauce you just made
• 1/2 tsp chili powder
• 1/4 tsp cumin
• 1/4 cup chopped cilantro
• 8 (7-inch) whole wheat flour tortillas
• 1 cup shredded Mexican cheese
• Fresh cilantro and other favorite toppings, to garnish

Directions:

1. Preheat your oven to 375 degrees F to prepare for baking the enchiladas.
2. Heat olive oil in a medium saucepan over medium heat and sauté minced garlic for about 1 minute until fragrant.
3. Add tomato sauce, chicken broth, adobo sauce, chili powder, cumin, oregano, salt, and pepper. Stir well, bring the mixture to a boil, then reduce to low and simmer for 5 to 10 minutes until slightly thickened.
4. In a large skillet over medium heat, heat olive oil and sauté chopped onions and minced garlic until softened (about 2 minutes).
5. Add shredded chicken, corn, black beans, 1/2 cup of the enchilada sauce, chili powder, cumin, salt, and chopped cilantro. Stir well and cook for an additional 5 minutes to heat through.
6. Lightly coat a 13×9-inch casserole dish with nonstick spray and spread a thin layer of enchilada sauce on the bottom.
7. Spoon about 1/3 cup of the chicken filling onto each whole wheat tortilla, roll tightly, and place seam-side up in the casserole dish side by side until the dish is full.
8. Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle with shredded Mexican cheese.
9. Bake in the preheated oven for 20 to 25 minutes, until the cheese is melted and the sauce is bubbly.
10. Garnish with fresh cilantro and your favorite toppings before serving.

How to Serve Healthy Chicken Enchiladas with Homemade Sauce

Serve these enchiladas hot, garnished with fresh cilantro, avocado slices, or a dollop of Greek yogurt. They pair well with a side salad or some brown rice for a complete meal.

How to Store Healthy Chicken Enchiladas with Homemade Sauce

To store leftovers, let the enchiladas cool down completely, then place them in an airtight container. They can be stored in the refrigerator for up to 3 days. For longer storage, you can freeze them for up to 2 months. To reheat, simply pop them in the oven until warmed through.

Tips to Make Healthy Chicken Enchiladas with Homemade Sauce

• Use rotisserie chicken to save time on cooking the chicken.
• Feel free to add more veggies like bell peppers or spinach to the filling for extra nutrition.
• For a spicier kick, add some diced jalapeños or additional chili powder.

Variations

You can easily switch up the protein in this recipe. Try using ground turkey or beans as a meat alternative for a vegetarian option. You can also experiment with different types of cheese or sauces, such as green salsa, for new flavors.

FAQs

1. Can I make the enchiladas ahead of time?
Yes, you can prepare the enchiladas and keep them in the refrigerator for up to 24 hours before baking. Just cover them well.

2. Are these enchiladas gluten-free?
If you use corn tortillas instead of whole wheat flour tortillas, this recipe can easily be made gluten-free.

3. How do I make the sauce spicier?
You can add more adobo sauce or diced jalapeños to the sauce mixture to increase the heat level.

Healthy Chicken Enchiladas with Homemade Sauce

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Delicious and nutritious chicken enchiladas with a homemade sauce, perfect for a comforting meal.

• Author: penny
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican
• Diet: Healthy

Ingredients

Scale 1x2x3x

• 1 Tbsp olive oil
• 1 Tbsp garlic, minced
• 2 cups tomato sauce
• 1 cup low sodium chicken broth
• 2 Tbsp adobo sauce (from canned chipotle peppers)
• 1 Tbsp chili powder
• 1/2 tsp cumin
• 1/4 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 2 cups cooked shredded chicken (about 2 breasts)
• 1/2 cup corn (fresh or frozen)
• 1/2 cup black beans
• 1/2 cup enchilada sauce
• 1/2 tsp chili powder
• 1/4 tsp cumin
• 1/4 cup chopped cilantro
• 8 (7-inch) whole wheat flour tortillas
• 1 cup shredded Mexican cheese
• Fresh cilantro and other favorite toppings, to garnish

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a medium saucepan and sauté minced garlic for about 1 minute until fragrant.
3. Add tomato sauce, chicken broth, adobo sauce, chili powder, cumin, oregano, salt, and pepper. Bring to a boil, then reduce to low and simmer for 5 to 10 minutes until slightly thickened.
4. In a large skillet, heat olive oil and sauté chopped onions and minced garlic until softened, about 2 minutes.
5. Add shredded chicken, corn, black beans, 1/2 cup of the enchilada sauce, chili powder, cumin, salt, and chopped cilantro. Cook for an additional 5 minutes to heat through.
6. Lightly coat a 13×9-inch casserole dish with nonstick spray and spread a thin layer of enchilada sauce on the bottom.
7. Spoon about 1/3 cup of the chicken filling onto each tortilla, roll tightly, and place seam-side up in the casserole dish.
8. Pour remaining enchilada sauce over the rolled tortillas and sprinkle with shredded Mexican cheese.
9. Bake for 20 to 25 minutes, until the cheese is melted and the sauce is bubbly.
10. Garnish with fresh cilantro and your favorite toppings before serving.

Notes

You can make these enchiladas ahead of time and refrigerate for up to 24 hours before baking.

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 6g
• Sodium: 450mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 5g
• Protein: 28g
• Cholesterol: 80mg