Heart-Healthy Green Chili Enchiladas

Elevate your weeknight dinner game with these Heart-Healthy Green Chili Enchiladas—an irresistible blend of bold flavors and wholesome ingredients! Packed with nutrient-rich zucchini, spinach, and lean shredded chicken, these enchiladas are wrapped in hearty whole-grain tortillas and smothered in a zesty green chili sauce. Lightened up with reduced-fat cheddar cheese and low-sodium chicken broth, this recipe is perfect for those looking to enjoy comforting Mexican-inspired cuisine without compromising on wellness. Finished with a sprinkle of fresh cilantro and a squeeze of lime, these enchiladas are as vibrant as they are satisfying. Ready in just an hour, they’re an easy, flavorful choice for a nutritious family meal!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 medium zucchini, diced
• 4 cups baby spinach
• 1 cup green chilies, canned and diced
• 2 cups cooked chicken breast, shredded
• 2 cups low-sodium chicken broth
• 8 whole-grain tortillas
• 1 cup reduced-fat cheddar cheese, shredded
• 1 quarter cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon black pepper
• 0.5 teaspoon salt (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until they become translucent.

Step 3

Add the minced garlic and cook for another minute, stirring frequently.

Step 4

Stir in the diced zucchini and cook for 5 minutes until softened.

Step 5

Add the baby spinach to the skillet, stirring until wilted, about 2 minutes.

Step 6

In a large mixing bowl, combine the sautéed vegetables with diced green chilies, shredded chicken, ground cumin, ground coriander, black pepper, and optional salt. Mix well.

Step 7

To prepare the enchilada sauce, heat the low-sodium chicken broth in a small saucepan over medium heat. Add a tablespoon of green chilies if you desire more heat and flavor. Bring to a simmer and adjust seasoning as preferred.

Step 8

Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.

Step 9

Place a heaping spoonful of the chicken and vegetable mixture on each tortilla, roll it up tightly, and place seam-side down in the baking dish. Repeat with all tortillas.

Step 10

Pour the remaining enchilada sauce over the rolled tortillas to fully cover them.

Step 11

Sprinkle shredded reduced-fat cheddar cheese evenly over the top.

Step 12

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 13

Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.

Step 14

Allow to cool for a few minutes before serving.

Step 15

Garnish with chopped cilantro and serve with lime wedges. Enjoy your heart-healthy meal!

Nutrition Facts

Serving size	(2518.5g)

Amount per serving	% Daily Value*
Calories	2515.1

Total Fat 81.1g	0%
Saturated Fat 23.4g	0%
Polyunsaturated Fat 1.3g
Cholesterol 465.6mg	0%
Sodium 5278.6mg	0%
Total Carbohydrate 245.0g	0%
Dietary Fiber 48.6g	0%
Total Sugars 32.4g
Protein 232.7g	0%

Vitamin D 29.6IU	0%
Calcium 1561.6mg	0%
Iron 30.8mg	0%
Potassium 3847.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.6%

Protein: 35.2%

Carbs: 37.1%