Quick and Healthy Chicken Enchiladas

Whip up a crowd-pleasing dinner in no time with these Quick and Healthy Chicken Enchiladas, a lighter spin on a classic favorite. Packed with tender shredded chicken breast, fiber-rich black beans, and fresh, no-salt-added diced tomatoes, this recipe delivers bold flavors while keeping it nutritious. The homemade enchilada sauce, made with a fragrant blend of chili powder, cumin, garlic powder, and smoked paprika, is a savory highlight that ties everything together. Rolled in wholesome whole wheat tortillas and topped with melted low-fat cheddar cheese, these enchiladas are baked to perfection in just 25 minutes. Perfect for busy weeknights, this dish is a satisfying, family-friendly option that’s easy to customize with your favorite garnishes, like fresh cilantro and green onions. Healthy, hearty, and irresistibly delicious, it’s the ultimate quick dinner recipe!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups Cooked shredded chicken breast
• 8 pieces Whole wheat tortillas
• 1 cup Low-fat shredded cheddar cheese
• 1 cup Low-sodium black beans (drained and rinsed)
• 1 cup Diced tomatoes (no salt added)
• 0.25 cup Chopped green onions
• 2 tablespoons Cilantro (optional, for garnish)
• 1 tablespoon Olive oil
• 1 teaspoon Chili powder
• 1 teaspoon Ground cumin
• 0.5 teaspoons Garlic powder
• 0.5 teaspoons Paprika
• 0.5 teaspoons Salt
• 0.25 teaspoons Pepper
• 1 cup Low-sodium chicken broth
• 2 tablespoons Tomato paste

Directions

Step 1

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

Step 2

To make the enchilada sauce, heat 1 tablespoon of olive oil in a medium pan over medium heat. Stir in the chili powder, cumin, garlic powder, paprika, salt, and pepper. Cook for about 30 seconds until fragrant.

Step 3

Add the chicken broth and tomato paste to the pan. Whisk until smooth and bring to a simmer. Reduce heat to low and let it cook for 5 minutes to thicken slightly. Set aside.

Step 4

In a large mixing bowl, combine the cooked shredded chicken, black beans, diced tomatoes, and half of the shredded cheese (about 1/2 cup). Mix thoroughly.

Step 5

Spread 1/4 cup of the enchilada sauce on the bottom of the prepared baking dish.

Step 6

Spoon about 1/3 cup of the chicken and bean mixture onto each whole wheat tortilla. Roll them up tightly and place them seam-side down in the baking dish.

Step 7

Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered. Sprinkle the remaining shredded cheese over the top.

Step 8

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

Step 9

Remove from the oven and let cool for 5 minutes. Sprinkle with chopped green onions and cilantro (if using) before serving.

Step 10

Serve warm with your favorite sides, such as a simple green salad or steamed vegetables. Enjoy!

Nutrition Facts

Serving size	(1547.7g)

Amount per serving	% Daily Value*
Calories	2667.6

Total Fat 68.3g	0%
Saturated Fat 17.5g	0%
Polyunsaturated Fat 1.3g
Cholesterol 465mg	0%
Sodium 5878.2mg	0%
Total Carbohydrate 245.2g	0%
Dietary Fiber 40.8g	0%
Total Sugars 13.8g
Protein 241.1g	0%

Vitamin D 25IU	0%
Calcium 1298.9mg	0%
Iron 23.2mg	0%
Potassium 3338.7mg	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: 24.0%

Protein: 37.7%

Carbs: 38.3%