Healthy Chicken Enchiladas Recipes

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HEALTHIER CHICKEN ENCHILADAS I

I've always liked this recipe because it is quick and easy. I'm always looking for ways to cut out excess fat so I use reduced-fat cheese and sour cream. I also like to add fiber to make the meal a little healthier for my family so I add black beans and some bell peppers. This also adds color! To make it super healthy I use whole-wheat flour tortillas. And it still tastes just as delicious!

Provided by MakeItHealthy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 8

Number Of Ingredients 18



Healthier Chicken Enchiladas I image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook chicken in a nonstick skillet over medium heat, until no longer pink and juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain excess fat. Cube chicken and return to skillet. Add onion, sour cream, 1 cup Cheddar cheese, parsley, oregano, and ground black pepper. Heat until cheese melts, about 3 minutes. Stir in salt, tomato sauce, water, chili powder, green bell pepper, red bell pepper, garlic, and black beans.
  • Roll even amounts of mixture into tortillas. Arrange in a 9x13-inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese.
  • Bake uncovered in preheated oven until cheese is melted and sauce is bubbling, about 20 minutes. Cool 10 minutes before serving.

Nutrition Facts : Calories 383.8 calories, Carbohydrate 59.6 g, Cholesterol 53.2 mg, Fat 7.5 g, Fiber 9.1 g, Protein 30 g, SaturatedFat 3.7 g, Sodium 1444.7 mg, Sugar 5.2 g

4 skinless, boneless chicken breast halves
1 onion, chopped
1 cup light sour cream
1 cup shredded reduced-fat Cheddar cheese
1 tablespoon dried parsley
½ teaspoon dried oregano
½ teaspoon ground black pepper
½ teaspoon salt
1 (15 ounce) can tomato sauce
½ cup water
1 tablespoon chili powder
⅓ cup chopped green bell pepper
⅓ cup chopped red bell pepper
1 clove garlic, minced
1 (15 ounce) can black beans, rinsed and drained
8 (10 inch) whole wheat flour tortillas
1 (12 ounce) jar taco sauce
¾ cup shredded reduced-fat Cheddar cheese

HEALTHY CHICKEN ENCHILADAS

Found on the American Institute for Cancer Research's website. A healthy, good-tasting enchilada. By the way, these enchiladas turn out huge, so one will most likely be enough for one person. Also, this does take a while to make, but it's worth it. One problem with these enchiladas is that they're high in sodium, but you can easily leave out some salt or reduce the amount of sauce you put on the chicken.

Provided by Shelby

Categories     One Dish Meal

Time 2h30m

Yield 4 big enchiladas, 4 serving(s)

Number Of Ingredients 15



Healthy Chicken Enchiladas image

Steps:

  • Preheat oven to 400 degrees. Lightly coat a baking sheet with oil spray. Place tomatoes, onion and garlic on sheet. Bake 15 minutes or until onion and garlic are golden. Remove vegetables, cool, and transfer to a blender. Add chili pepper, cumin, salt and pepper, and puree until smooth. Set a aside.
  • Prepare enchiladas: Combine paprika, cumin, and chili powder, in small bowl. Mix in oil and just enough water to form a paste. Rube paste on chicke. Set chicken aside for 15-30 minutes. Grill or broil chicken 5 to 7 minutes on each side or until juice runs clear when pricked with a fork. Cool. Cut into thin strips.
  • Lay tortillas on a work surface. Cover each with 1/4 of the chicken, 2 tablespoons cheese, and 2 tablespoons green chile. Roll up and place in a 9 by 13 inch baking pan, seam-side down. Cover with sauce. Bake at 350 degrees 17-22 minutes or until sauce bubbles.
  • Enjoy :].

Nutrition Facts : Calories 202.6, Fat 5.3, SaturatedFat 1, Cholesterol 75.5, Sodium 682.2, Carbohydrate 12, Fiber 3.5, Sugar 5.2, Protein 27.6

4 medium tomatoes, cut into pieces
6 garlic cloves, peeled
1 medium onion, sliced
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1 teaspoon ground cumin
2 teaspoons chili powder
1 teaspoon olive oil
4 boneless skinless chicken breast halves (12 oz.)
4 small whole wheat tortillas
1/2 cup shredded fat-free cheddar cheese
1/2 cup diced green chilis

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