Recipe for Wholesome Chicken Enchiladas

This nutritious Chicken Enchilada dish is a beloved choice for families, crafted with wholesome, tasty ingredients that make it the ideal weeknight dinner! The homemade enchilada sauce is simply incredible!

Mexican cuisine is a favorite in our household, and these Nutritious Chicken Enchiladas are a top pick! Perfect for hectic weeknights, as I can prepare everything in advance and the homemade red enchilada sauce truly shines in this recipe. Packed with vegetables, fiber, and loaded with 20 grams of protein per serving, these wholesome chicken enchiladas are essential for your weekly meal planning!

Why You’ll Adore This

• Wholesome – these enchiladas embody comfort food, made healthier with real ingredients that are lower in calories than standard enchilada recipes.
• Customizable – whether you need to cater to various dietary preferences, wish to add extra vegetables, or change up the protein, create this dish to suit your tastes!
• Homemade Sauce – we’re bypassing store-bought enchilada sauce in favor of a homemade version, reducing excess sodium and preservatives while still being delicious.
• Family-Friendly – even the pickiest eaters will enjoy these enchiladas thanks to their cheesy topping and warm, inviting flavors. The entire family, children included, will appreciate this effortless weeknight meal!

Ingredients Required

• shredded chicken – I prefer using rotisserie chicken for convenience and flavor, but this is also a fantastic way to utilize leftover chicken. You only need two cooked boneless, skinless chicken breasts or thighs for this recipe.
• vegetables – I selected a mix of diced yellow onion, corn, black beans (or pinto beans), and garlic for the tasty filling.
• tomato sauce + adobo sauce – the tomato sauce provides depth and serves as the base for the homemade enchilada sauce, while the adobo sauce infuses a smoky flavor into the dish.
• chicken broth – enhances flavor and helps in thinning the enchilada sauce. Chicken stock can also be used.
• seasonings – a blend of chili powder, cumin, dried oregano, kosher salt, and black pepper.
• cilantro – provides a splash of color and flavor to the filling as well as a topping for the final dish. Chopped green onions (or scallions) can be included for added taste.
• whole wheat flour tortillas – these keep the enchilada filling secure, and you may choose corn or gluten-free tortillas as needed.
• cheese – I utilized a Mexican cheese blend, but shredded cheddar, Monterey jack, or pepper jack cheese would also work well.

Steps to Create Easy Chicken Enchiladas

1. Prepare the enchilada sauce. Heat olive oil in a medium saucepan over medium heat and sauté garlic for about 1 minute until fragrant. Incorporate the tomato sauce, chicken broth, adobo sauce, chili powder, cumin, oregano, salt, and pepper, mixing thoroughly. Bring to a boil, then lower the heat to a gentle simmer for about 5 to 10 minutes until slightly thickened.
2. Prepare the chicken filling. In a large skillet, heat olive oil over medium heat. Sauté onions and garlic until softened, approximately 2 minutes. Mix in the cooked chicken, corn, black beans, half a cup of the enchilada sauce you just created, chili powder, cumin, salt, and cilantro, stirring well. Cook for an additional 5 minutes until thoroughly heated.
3. Assemble the enchiladas. Spread a bit of enchilada sauce on the bottom of a greased 13×9-inch baking dish. Fill each tortilla with a generous 1/3 cup of the chicken mixture, roll it tightly, and place seam-side up in the pan. Continue to fill each tortilla, arranging them side by side in the pan until full.
4. Bake the enchiladas. Pour the remaining sauce over the rolled tortillas and sprinkle with cheese. Bake in a preheated oven at 375 degrees F for 20-25 minutes until the cheese has melted and the sauce is bubbling. Top with your favorite garnishes, serve, and enjoy!

Serving Suggestions

• Toppings – consider garnishing with green onions, fresh cilantro, avocado slices, red onion, jalapeños, sour cream (or Greek yogurt), salsa, fresh pico de gallo, guacamole, diced tomatoes, or a squeeze of lime.
• Sides – these enchiladas pair wonderfully with refried beans, Mexican brown rice, 7 layer spicy taco dip, southwest chicken salad, or loaded bell pepper nachos.

Variations

• Vegetarian – omit the chicken and increase the black beans or include some lentils for added protein.
• Vegan – use dairy-free cheese and your favorite plant-based protein to create vegan enchiladas.
• Spicy – feel free to incorporate jalapeños, chipotle peppers, or a small can of green chiles into the enchilada sauce for extra heat.
• Low Carb – replace the tortillas with low-carb wraps or use thinly sliced zucchini to reduce the carbohydrate content.
• Sauce – while we’re making homemade red sauce in this recipe, you can also opt for green enchilada sauce or store-bought alternatives if needed.

Preparation and Storage Tips

To Prepare in Advance – you can conveniently make the filling and enchilada sauce up to 2 days ahead, then assemble just before baking. I wouldn’t recommend soaking the tortillas in enchilada sauce early, as they may get soggy, but if it streamlines your dinner prep, feel free!

To Store – leftovers can be kept in a sealed, airtight container for up to 4 days in the fridge. Reheat in the oven for 15 to 20 minutes or in the microwave for 1 to 2 minutes per serving.

To Freeze – prepare the enchiladas (omit the cheese) in a freezer-friendly baking dish. Wrap tightly in plastic wrap followed by aluminum foil to prevent freezer burn, and freeze for up to 3 months. When ready to cook, thaw in the refrigerator overnight, remove plastic wrap, and let stand at room temperature for about 30 minutes before baking as instructed.

Additional Mexican Recipes

Hope you all relish this Nutritious Chicken Enchilada dish! If you enjoy it as much as we do, kindly leave a ⭐️⭐️⭐️⭐️⭐️ star rating below and remember to tag me on Instagram with the hashtag #eatyourselfskinny! I love to see all your delightful recreations!