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Healthy Chicken Enchiladas with Homemade Sauce

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A comforting dish featuring healthy chicken enchiladas with a vibrant homemade sauce, perfect for family gatherings.

Ingredients

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  • 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

Instructions

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

Notes

Make ahead: Prepare the enchiladas up to the baking stage, cover, and refrigerate for up to 24 hours.

Nutrition

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