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Three Chicken Enchiladas on a plate garnished with sour cream, tomatoes, onions, and lettuce.
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Healthy Chicken Enchiladas

Chicken enchiladas are a Latin classic enjoyed the world over. This delicious recipe gives them a healthy upgrade without sacrificing authentic flavors.
Prep Time40 minutes
Cook Time1 hour
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: Mexican
Servings: 36 enchiladas
Calories: 72kcal

Ingredients

  • 1 batch enchilada sauce
  • 36 count package corn tortillas (check ingredients!)
  • 3½ lb. boneless, skinless chicken breasts (pre-baked)
  • 45 oz. canned refried beans (check ingredients! See link above)
  • 1 batch enchilada sauce
US Customary - Metric

Instructions

  • Pre-heat oven to 350 degrees F. and Line two cookie sheets with parchment paper.
    350 degrees set on an oven display.
  • Pre-bake the chicken (I did not use any spices at all) until it reaches at least 165 F. on a meat thermometer. Shred the chicken using two forks.
    Shredded, cooked chicken on a platter.
  • Warm your tortillas in the microwave by wrapping them in a damp paper towel and microwave for approximately 2-3 minutes, or until soft and pliable. If you do not have a microwave, you will have to warm the tortillas on your stove top, one at a time as you work.
    Mist a large casserole dish with olive oil (I used 3 casserole dishes. Depends on the size you use.)
    Empty the beans out into a bowl for easy access.
    Chicken Enchilada ingredients on a wood surface.
  • Spoon and spread about 1 tbsp (give or take) of beans on to a warmed tortilla.
    Beans spread over a corn tortilla.
  • Place the same amount of shredded chicken in the center of the tortilla and roll up (like a burrito without the ends tucked in).
    Shredded chicken added to beans on a corn tortilla.
  • Place, end-of-wrap side down, in a your casserole dish and repeat until the dish is full.
    A white casserole dish filled with just-rolled tortillas stuffed with beans and chicken.
  • Pour the enchilada sauce over the enchiladas.
    Enchilada sauce added to rolled tortillas in a casserole dish.
  • Place in oven and bake for about 15-20 minutes. It's done baking when the sauce bubbles. In the last few minute of baking, add some cheese if you wish.
    Cheese melted over the top of a casserole dish full of Chicken Enchiladas.
  • Add any toppings you'd like. For example, Shredded cheese, sour cream, shredded lettuce, guacamole, tomatoes, onions.
    Overhead focus. A white casserole dish filled with Chicken Enchiladas.
  • Allow to cool (the sauce will be VERY hot!), and serve.
    Three chicken enchiladas on a stack of plates.

Notes

Please note that the nutrition data is a ballpark figure. Exact data is not possible. Data does not include the enchilada sauce. Please see that recipe for that nutrition data.

Nutrition

Serving: 1enchilada with sauce | Calories: 72kcal | Carbohydrates: 1g | Protein: 9g | Fat: 2g | Cholesterol: 28mg | Sodium: 54mg | Potassium: 172mg | Vitamin A: 15IU | Vitamin C: 0.5mg | Calcium: 5mg | Iron: 0.3mg