Eating Bird Food· by Brittany Mullins★ 4.4 (251)

Healthy Chicken Enchiladas

Name: Healthy Chicken Enchiladas
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 8
Cuisine: mexican
Ingredients: 1 teaspoon olive oil; 4 garlic cloves (minced); 2 chipotle peppers (diced (from canned chipotle peppers in adobo sauce)); 1 Tablespoon of adobo sauce from can; 1 16 oz can tomato sauce; 1 teaspoon dried oregano; 1/2 teaspoon chili powder; 1/2 teaspoon ground cumin; 1 cup low sodium vegetable or chicken broth; 1/4 teaspoon sea salt; 1/4 teaspoon fresh pepper; 1 1/2 teaspoons olive oil; 2 cups cooked shredded chicken (about 2 breasts); 1/2 cup frozen corn (thawed); 1/2 cup cooked black beans; 1/2 medium yellow onion (diced); 3 cloves garlic (minced); 1/4 cup cilantro; 1/4 teaspoon cumin; 1/2 cup enchilada sauce (from above); 8 7-inch whole wheat flour tortillas; 1 1/2 cups shredded Mexican cheese (divided); green onions and fresh cilantro (for topping); jalapeños (for topping (optional)); plain Greek yogurt or sour cream (optional); sliced avocado (optional)

Nutrition Facts

Per serving · recipe makes 8 · 1h total

Servings

Calories

17% of a 2,000 cal day

333KCAL

Protein

20g41% DV

% DAILY VALUE

Total Fat15g

19%

Saturated6g

31%

Unsaturated9g

—

Total Carbs30g

11%

Fiber7g

24%

Total Sugars4g

—

incl. Added Sugars0g

Starch19g

—

Sodium948mg

41%

% Daily Value is based on a 2,000 calorie day.

Chicken enchiladas with a homemade chipotle-tomato sauce, corn, black beans, and cheese. A flavorful Mexican-inspired dinner that's satisfying and relatively lean.

Ingredients

8 SERVINGS

1 tspolive oil
4garlic cloves — minced
2chipotle peppers — canned, diced
1 tbspadobo sauce from can — canned
16 oztomato sauce — canned, 1 can
1 tspdried oregano
½ tspchili powder
½ tspground cumin
1 cuplow sodium vegetable broth — or low sodium chicken broth
¼ tspsea salt
¼ tspfresh pepper
1½ tspolive oil
2 cupscooked shredded chicken — 2
½ cupfrozen corn — thawed
½ cupcooked black beans
½medium yellow onion — diced
3garlic — minced
¼ cupcilantro
¼ tspcumin
½ cupenchilada sauce
87-inch whole wheat flour tortillas
1½ cupsshredded Mexican cheese
green onions and fresh cilantro — for topping
jalapeños — optional
plain Greek yogurt — or sour cream, optional
sliced avocado — optional

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

1h total

Read the method on Eating Bird FoodBrittany Mullins’s original page

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mainmexicancasserolechicken

Nutrition is estimated by Chive from the ingredients above, per serving.

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