id="wpurp-container-recipe-4793" data-id="4793" data-permalink="https://www.staceymattinson.com/recipes/healthy-chicken-enchiladas/" data-custom-link="" data-custom-link-behaviour="default" data-image="https://www.staceymattinson.com/wp-content/uploads/2020/01/IMG_2366-scaled.jpg" data-servings-original="10" class="wpurp-container" style="padding-top:10px !important;padding-bottom:10px !important;padding-left:10px !important;padding-right:10px !important;position:static !important;vertical-align:inherit !important;font-size:14px !important;color:#000000 !important;font-family:Open Sans, sans-serif !important;">
Healthy Chicken Enchiladas
Servings Prep Time
10enchiladas 15minutes
Cook Time
30minutes
Servings Prep Time
10enchiladas 15minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Preheat oven to 350°F. Spray a 9×13 pan with non-stick spray or similar (i.e. avocado oil or similar spray is fine).
  2. 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.
  3. 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.
  4. 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 9×13 pan.
  5. Top rolled enchiladas with cheese and then leftover enchilada sauce. Bake for 15 minutes.
  6. Serve over a bed of lettuce and topped with tomato. (Optional: sour cream, guacamole or salsa!)

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