Description
A nutritious twist on traditional enchiladas, packed with flavor and wholesome ingredients.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 8 whole wheat tortillas
- 1 cup low-fat cheese, shredded
- 1 cup enchilada sauce
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine shredded chicken, black beans, corn, diced tomatoes, cumin, and chili powder.
- Warm the tortillas slightly to make them pliable.
- Spoon the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a baking dish.
- Pour enchilada sauce over the rolled tortillas and sprinkle with cheese.
- Bake for 20-25 minutes until heated through and cheese is melted.
- Garnish with fresh cilantro before serving.
Notes
- For a spicier version, add jalapeños to the filling.
- Can substitute chicken with turkey or beans for a vegetarian option.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Healthy Chicken Enchiladas, Healthy Chicken Enchiladas Recipe