why make this recipe
HHealthy Low Calorie Chicken Enchiladas are a tasty choice when you want a meal that won’t hurt your diet goals. They’re full of protein from chicken and include good ingredients like black beans and corn. This recipe lets you enjoy a classic favorite in a lighter way, making it great for weeknight dinners or meal prep. Plus, it’s simple to make and offers a mix of flavors that everyone will love.
how to make Healthy Low Calorie Chicken Enchiladas
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup enchilada sauce
- 8 corn tortillas
- 1 cup black beans, rinsed and drained
- 1 cup corn
- 1 cup low-fat cheese, shredded
- 1/2 cup diced onion
- 2 tablespoons chopped cilantro
- Salt and pepper to taste
Directions:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, black beans, corn, diced onion, cilantro, salt, and pepper.
- Warm the tortillas slightly to make them pliable.
- Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in a baking dish.
- Pour the enchilada sauce over the top and sprinkle with cheese.
- Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Serve warm.
how to serve Healthy Low Calorie Chicken Enchiladas
Serve these enchiladas warm, garnished with extra cilantro or a dollop of Greek yogurt on top for a bit of creaminess. They pair well with a side salad or some guacamole for a satisfying meal.
how to store Healthy Low Calorie Chicken Enchiladas
You can store any leftovers in an airtight container in the fridge for up to three days. If you want to keep them longer, consider freezing them. Just make sure to wrap them well to prevent freezer burn.
tips to make Healthy Low Calorie Chicken Enchiladas
- Make sure your chicken is seasoned well to enhance the flavor of the enchiladas.
- If you want a spicier kick, consider adding jalapeños or using a spicy enchilada sauce.
- For a complete meal, you can add veggies like bell peppers or spinach to the chicken mixture.
variation
You can swap out the chicken for shredded turkey or even use a meat substitute for a vegetarian option. Feel free to mix in different beans such as pinto or add additional toppings like avocado or salsa before serving.
FAQs
Can I make these enchiladas ahead of time?
Yes, you can prepare the enchiladas a day ahead. Just store them in the fridge before baking.
Can I use flour tortillas instead of corn?
Yes, you can use flour tortillas if you prefer, but corn tortillas are a healthier option and have a great texture.
What can I use instead of low-fat cheese?
If you want to keep it dairy-free, you can use nutritional yeast or a dairy-free cheese alternative.
Healthy Low Calorie Chicken Enchiladas
A healthy twist on classic enchiladas, packed with protein and nutritious ingredients for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low-Calorie, High-Protein
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup enchilada sauce
- 8 corn tortillas
- 1 cup black beans, rinsed and drained
- 1 cup corn
- 1 cup low-fat cheese, shredded
- 1/2 cup diced onion
- 2 tablespoons chopped cilantro
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, black beans, corn, diced onion, cilantro, salt, and pepper.
- Warm the tortillas slightly to make them pliable.
- Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in a baking dish.
- Pour the enchilada sauce over the top and sprinkle with cheese.
- Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Serve warm, garnished with extra cilantro or a dollop of Greek yogurt.
Notes
For added flavor, season chicken well and use spicy enchilada sauce if desired.