These healthy chicken enchiladas are flavorful and great for a crowd or delicious leftovers!
I have been allllll about these healthy chicken enchiladas lately! For whatever reason, when I’m pregnant I revert back to craving foods I ate when I was 15 years old, hah! And since I’m just getting back to publishing all the things I had intended to when I was super pregnant, moving and having a newborn – here we are! I texted my mom for the chicken enchiladas recipe she used to make growing up and made some simple swaps. They’re so delish that admittedly I’ve had times I’m making them every week for weeks on end. They’re simple to make and great to serve for guests or save for leftovers.
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Healthy Chicken Enchiladas
These healthy chicken enchiladas are made with lean chicken breast, green enchilada sauce, herbs, cheese and corn or whole wheat tortillas. For a dairy-free alternative, you can forego the cheese.
You’ll start with boiling your chicken. You can do this on the stovetop (instructions in the recipe below) or using an Instant Pot* (check out this post for how to do this using the IP). If you’re in a pinch you can skip boiling your own and just use a rotisserie chicken!
Warm up your tortillas by covering them with foil and popping them in the oven for about 10 minutes while it’s preheating and your chicken is boiling. They will be easier to manipulate without breaking if they are warm.
Afterward, sauté your green onion, cilantro and jalapeño. Add in the enchilada sauce and chicken. Dip your tortillas in enchilada sauce. Stuff them. Cover with cheese and put them in the oven for about 15 minutes!
Super strapped on time? Forget rolling your enchiladas and layer it like an enchilada casserole.
Serving Healthy Chicken Enchiladas
I love to serve my enchiladas over a bed of shredded lettuce and top them off with my super easy guacamole and diced tomatoes. I think the shredded lettuce tastes best if I cut fresh whole leaf lettuce leaves (Green Leaf or Romaine are fine – I wouldn’t choose Iceberg because it has pretty limited nutritional value). Alternatively you can totally buy shredded lettuce in a pinch! For a different take on greens you can also try these enchiladas over shredded green cabbage or collard greens.
What I Like About This Chicken Enchiladas Recipe
These healthier chicken enchiladas are simple to make and make a huge batch! Since my favorite lunch hack is to have leftovers on hand… voila!
How it Fits with Plan Your Plate
If you’re following Plan Your Plate, the enchiladas themselves are your lean protein (chicken breast) and high fiber starch (corn tortillas are a whole grain). You could also swap for whole wheat tortillas! If you serve over lettuce with tomato that would be your non-starchy vegetable; add guacamole and is your nutrient-rich fat.
Get To It!
As always, I hope you love this healthy chicken enchilada recipe! It’s been a crowd-pleaser.
Recipe adapted from Body For Life.
Healthy Chicken Enchiladas
- 3 chicken breast halves
- 1 tsp avocado oil (canola oil is an easy sub; olive oil might be a little too strong but fine in a pinch)
- 4 green onions, diced
- 2 Tbsp fresh cilantro, chopped
- 2 10-oz cans green enchilada sauce
- 1 jalapeno, seeded and minced (optional)
- 10 corn tortillas (or about 8 whole wheat tortillas)
- 1/2 c shredded cheese
- 4 c lettuce, shredded
- 2 tomatoes, diced
- Preheat oven to 350°F. Spray a 9x13 pan with non-stick spray or similar (i.e. avocado oil or similar spray is fine).
- Fill a medium-sized pot with water and bring to a boil. Add chicken and boil until completely cooked through and internal temperature reaches 165°F (~15 minutes). Drain and shred chicken.
- Preheat a skillet to medium heat. Add avocado oil. Sauté green onion, cilantro and jalapeño for 1-2 minutes. Add shredded chicken and one can of enchilada sauce. Lower to medium-low or low heat. Start prepping your tortillas.
- Pour remaining can of enchilada sauce into a wide bowl. Dip each tortilla in sauce and then fill with chicken mixture, roll up and set in 9x13 pan.
- Top rolled enchiladas with cheese and then leftover enchilada sauce. Bake for 15 minutes.
- Serve over a bed of lettuce and topped with tomato. (Optional: sour cream, guacamole or salsa!)