Lite N Spicy Enchiladas

Elevate your weeknight dinner game with these irresistible Lite N Spicy Enchiladas! Bursting with zesty Tex-Mex flavor, this healthier twist on a classic features tender shredded chicken, hearty black beans, sweet corn, and a kick of optional jalapeño, all wrapped in wholesome whole-wheat tortillas. A fragrant blend of chili powder, cumin, and paprika adds warmth and depth, while a low-sodium tomato sauce and melty low-fat cheddar cheese make this dish satisfyingly saucy without the guilt. Ready in just 40 minutes, these enchiladas are perfect for busy nights and ideal for feeding a family of four. Garnished with fresh cilantro, a squeeze of lime, and a dollop of creamy Greek yogurt, every bite hits the perfect balance of light and spicy. Serve these easy, oven-baked enchiladas straight from the dish for a crowd-pleasing meal loaded with flavor and nutrition!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 tablespoon Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 2 cups Cooked shredded chicken breast
• 1 cup Canned black beans, rinsed and drained
• 1 cup Canned corn, drained
• 1 small Chopped jalapeño (optional, for extra heat)
• 2 teaspoons Chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 1.5 cups Low-sodium tomato sauce
• 1 cup Low-fat shredded cheddar cheese
• 8 small Whole-wheat tortillas
• 0.25 cup Fresh cilantro, chopped
• 2 tablespoons Fresh lime juice
• 0.5 cup Greek yogurt (for topping, optional)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with non-stick cooking spray.

Step 2

In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until softened, about 4-5 minutes.

Step 3

Stir in minced garlic and cook for another 30 seconds until fragrant.

Step 4

Add shredded chicken breast, black beans, corn, jalapeño (if using), chili powder, cumin, and paprika. Stir gently to combine and cook for 2-3 minutes. Remove from heat.

Step 5

Warm the tortillas in the microwave for about 20 seconds to make them pliable. Lay one tortilla flat, place about 1/4 cup of the chicken mixture in the center, and roll it up tightly.

Step 6

Place the rolled tortilla seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

Step 7

Pour the tomato sauce evenly over the top of the rolled tortillas. Sprinkle with shredded cheddar cheese.

Step 8

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake an additional 5 minutes until the cheese is melted and bubbly.

Step 9

Remove the enchiladas from the oven and let them cool for 5 minutes. Sprinkle with chopped cilantro and a drizzle of lime juice before serving.

Step 10

Serve warm with a dollop of Greek yogurt on top, if desired.

Nutrition Facts

Serving size	(2255.0g)

Amount per serving	% Daily Value*
Calories	3048.8

Total Fat 73.0g	0%
Saturated Fat 17.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 471.0mg	0%
Sodium 5093.5mg	0%
Total Carbohydrate 341.0g	0%
Dietary Fiber 60.3g	0%
Total Sugars 58.1g
Protein 269.3g	0%

Vitamin D 25IU	0%
Calcium 1565.3mg	0%
Iron 30.2mg	0%
Potassium 5065.1mg	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: 21.2%

Protein: 34.8%

Carbs: 44.0%