Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Healthy Chicken Enchiladas
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- #95480
A healthier version of enchiladas that's also ready in under 30 minutes. Made with lean ground chicken, tomatoes, reduced fat cheese, enchilada sauce, and white corn tortillas. You can easily substitute ground beef or turkey in this recipe.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
4 reviews
ingredients
1 tablespoon canola oil
1 package (12 ounce size) ground chicken breast
1 1/2 cup chopped onion
1 1/2 cup tomatoes, chopped
1 cup shredded reduced fat Mexican blend cheese
1 can (15 ounce size) enchilada sauce (red or green)
12 white corn tortillas
directions
Preheat oven to 400 degrees F. Coat a 9x13 baking dish with non-stick cooking spray.
Heat the oil in a skillet over medium-high heat. Add the ground chicken and cook, stirring constantly, until thicken is cooked through.
Let the chicken cool slightly then combine it in a bowl with the chopped onion, chopped tomato, shredded cheese, and enchilada sauce.
Soften the tortillas by wrapping them in paper towels and microwaving for 1 minute on HIGH.
Lay one tortilla on a work surface. Spread 1/4 cup of the enchilada mixture down the middle of it and roll up tightly to hold in the filling. Place it seam-side down in the prepared baking dish. Repeat with remaining tortillas.
Spoon the remaining enchilada mixture over the tops of the enchiladas. Place the pan in the oven and bake, uncovered, at 400 degrees F for 20 minutes or until the sauce is bubbly.
Serve hot.
nutrition data
305 calories, 9 grams fat, 35 grams carbohydrates, 23 grams protein per serving.
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reviews & comments
May 5, 2018
Really more of a 4+ rating. We really liked this recipe. I made it with ground turkey, added a small can of mild green chilis and about a cup of chopped spinach. Made my own simple enchilada sauce from tomato sauce, chili powder, cummin, and chicken broth. Used a little less cheese in the mix and and sprinkled some on top.
April 18, 2016
was not to bad.. used wheat tortillas as thats all i had on hand at the time. I can tell it would have been much better with the white corn tortillas and I think next time i will add black beans. was a good mean and was filling. will be making again with corn. :-)
November 20, 2013
Worth the extra effort of finding white corn tortillas. Very simple. Season your filling though as I didn't and thought it was a little bland but maybe it was the enchilada sauce I used. Maybe a spicy enchilada sauce would work better or just add seasonings.
October 21, 2012
I made just a couple of small changes but otherwise followed the recipe. First, I used flour tortillas (low carb) instead of the corn tortillas to keep with the healthy theme of the recipe and lower the carb count a little. You could also use reduced fat tortillas if you wish. Second, I didn't mix the cheese into the sauce. I added some to each enchilada and then sprinkled the rest over the top of the assembled dish. Really liked the recipe and it was easy to prepare. You can tailor the flavor to suit your tastes by your choice of enchilada sauce (I used spicy red but green sauce would be fantastic too).