Healthy Chicken Enchiladas

Have I told you how much I looooove Mexican food! Sometimes the calorie and fat content can quickly add up when it comes to Mexican. I created an Enchilada recipe that is both satisfying and won’t “break the bank” on your calorie intake. When I was making this recipe last I had a hard time deciding on if I wanted to use flour or corn tortillas, so I did what I do best, I did not make a decision and used both. After trying them both and discussing with David we decided with both preferred the flour tortillas the best. I think the reason for this is I do a healthy take on enchiladas and don’t actually fry the tortillas, I think the corn tortillas would taste better fried. I like making them on the healthy side so I think I will stick with the flour tortillas every time. They have a creamy goodness that just doesn’t compare.

Healthy Chicken Enchiladas

1 can diced tomatoes

1 can diced chiles

1 small onion (diced)

1 T chili powder

1 T cayenne red pepper

2 C shredded chicken breast

1 C Mexican shredded cheese

1 bottle enchilada sauce (I prefer TJs)

8-10 flour tortillas

2 T sliced black olives

Saute the tomatoes, chiles, and onion on medium heat for 5 minutes.

Add the chicken, chili, and red pepper and saute until combined.

Add in 1/2 C of the shredded cheese and combine.

It’s easiest when filling the enchiladas to set up an “enchilada fill station”. Tortillas stacked out of the bag on the left (your hand will be full of enchilada sauce so this makes it easier to grab them).  I couldn’t decide on flour or corn and David wasn’t home to make the decision for me so I used both, but like I said I would suggest flour with this recipe. Then have a plate with some of the enchilada sauce poured on it (I usually do about 1/4 of the bottle poured out onto the plate at a time). You will end up using the entire bottle, but be sure to save a small amount to top them off at the end. Then have the filling to the right. It’s best to have all this close because it can be a tad messy.

Drench both sides of the tortilla in the sauce.

Add about 3 spoonfuls of filling onto one side of the tortilla and roll up. Place into a baking pan.

Cover the tortillas with the remaining enchilada sauce and cheese. Top with black olives if desired. Bake for 20-25 minutes until cheese is melted and they have a golden crispy look.

The end results in yummy cheesy Healthy Chicken Enchiladas. These go great with a side of guacamole, that recipe is coming next so stay tuned!

Servings 4 (2 tortillas)

521 Calories per Serving