Healthy Chicken Enchiladas

Healthy Chicken Enchiladas

from eatthegains.com
45 min
10 servings

Healthy chicken enchiladas are made with shredded chicken, veggies, greek yogurt, cheese, and a delicious homemade red enchilada sauce. Packed with protein to make a healthy, filling, and delicious meal that will for sure be a crowd-pleaser!

Ingredients

  • 1 1/2 cups red enchilada sauce (*)
  • 1/2 tablespoon olive oil
  • 1 cup diced onion ((120 grams))
  • 1 1/2 cups diced bell pepper ((180 grams/about 1 medium-large))
  • 1 cup diced zucchini ((100 grams))
  • 3 cups shredded chicken ((340 grams/about 1 pound raw & then cooked)*)
  • 1/2 heaping cup greek yogurt ((5 ounces - I used 0% fat))
  • 1 tablespoon chili powder
  • 1/2 tablespoon dried oregano
  • 10 corn tortillas
  • 1 cup shredded cheese ((2.5 ounces - I used a mix of cheddar and Monterey jack))
  • salt and pepper, to taste
  • optional toppings: cilantro, avocado, jalapenos, greek yogurt/sour cream...

Directions

  1. 1

    Make enchilada sauce. If needed, make homemade enchilada sauce. You can also use your favorite store-bought kind.

  2. 2

    Preheat the oven to 350 degrees. Pour 3 tablespoons of enchilada sauce into the bottom of a 13×9 baking dish, spreading out the sauce evenly.

  3. 3

    Make veggie and chicken mixture. Heat a large sauté pan over medium heat, add the oil, and let it get hot. Add onion and some salt and pepper and saute for 3-4 minutes until softened. Then add your peppers and saute for another 2-3 minutes. Finally, add your zucchini and saute for 3-4 more minutes. Turn off the heat and add your shredded chicken, greek yogurt, 1/4 cup enchilada sauce, chili powder, dried oregano, and a pinch of salt and pepper. Stir well to combine.

  4. 4

    Warm your tortillas. Take a dishcloth or a few paper towels and dampen them with water. Wrap around the tortillas to fully cover them. Place in the microwave for 30 seconds, flip, and then another 15-20 seconds until warm. Your tortillas need to be warmed through and pliable when rolling as you don't want them to break.

  5. 5

    Roll enchiladas. Take 1/3 heaping cup of the chicken and veggie mixture and place it on one side of your warmed tortilla. Carefully roll, trying to make sure the filling stays inside. Place seam-side down in your baking dish. Repeat with remaining tortillas and filling. Pour the remaining sauce over top the tortillas and sprinkle with cheese.

  6. 6

    Bake. Cover the pan with foil and bake for 15 minutes. Then remove the foil and let them bake for a final 5 minutes.

  7. 7

    Enjoy! Garnish with toppings and enjoy!