Healthier Chicken Enchiladas I Recipe - Allrecipes.com
Healthier Chicken Enchiladas I Recipe
  • READY IN hrs

Healthier Chicken Enchiladas I

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    35 mins
  • COOK

    30 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Roll even amounts of mixture into tortillas. Arrange in a 9x13-inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese.
  4. Bake uncovered in preheated oven until cheese is melted and sauce is bubbling, about 20 minutes. Cool 10 minutes before serving.
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Footnotes

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Reviews More Reviews

Most Helpful Positive Review
Jun 19, 2012

I used FF plain yogurt instead of the sour cream and corn tortillas just because I prefer them. I also threw my peppers and onion in the pan and sauteed them slightly, but they were still crunchy, which I like. I also did not roll the tortillas but made them into a layered casserole. I love the addition of red bell pepper and black beans to this healthier version. I enjoyed this dish and would definitely make it again.

 
Most Helpful Critical Review
Apr 11, 2013

I made this following the directions exactly with all of the ingredients. Neither me, my husband, nor my kids cared for it at all.

 
Jul 03, 2012

This recipe is a winner. I used whole wheat tortillas instead of white flour and added a bit more of the green and red peppers because my husband loves them. Also, I found I didn't need nearly as much taco sauce as the recipe called for, but that could just be my personal preference. The dish turned out beautifully and I swear it tastes exactly like the full fat version. I will definitely make this again!

 
Jul 30, 2012

YUM!

 
Sep 05, 2012

I made several modifications to this based on what I had - we also love spicy food so I add kick to everything. I halved and butterflied two giant chicken breasts, added S&P, cooked on a grill pan and minced the chicken. I pre-cooked the onion and peppers before adding anything else (about double the peppers), and used diced hot cherry pepper instead of red (just one). I used fat-free yogurt in place of sour cream, added a can of diced tomatoes instead of sauce, added 1/4 salsa, and added 2 tsp. cumin, 1/4 cup taco seasoning and exchanged cilantro for oregano, and used white beans instead of black. As with any dish like this I cooked the filling for about 20 minutes. I used whole wheat tortillas and only used enough taco sauce to cover the enchiladas (maybe 1/3 cup). I only had 4 tortillas, so the rest of the filling is...dare I say, delicious chicken chili??

 
Jan 21, 2013

This dish was a hit at my dinner party this weekend! I skipped tomato sauce, onions & garlic and used salsa instead - all those ingredients are already in there! I did as someone suggested and used cilantro instead of oregano. I was able to make 12 enchiladas but not over stuffing them and they were very filling.

 
Nov 25, 2012

I made this pretty much following the recipe to a tee and it was delicious. I did end up using more than 8 tortillas and using 2 casserole dishes but that just meant that we had some leftovers which was fine with me. When I make this again, I think I'll sprinkle some fresh avocado on top to make it a little more healthy after it comes out of the oven.

 
Oct 13, 2012

Unlike other users, I made it more caloric. I used full fat sour cream and cheese. However, I used less chicken and more veggies. I also added a couple of jalapenos because we love heat. This recipe is delicious. My daughter loved it and my husband asked that it become a staple in our household.

 

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Nutrition

  • Calories
  • 384 kcal
  • 19%
  • Carbohydrates
  • 59.6 g
  • 19%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 7.5 g
  • 12%
  • Fiber
  • 9.1 g
  • 36%
  • Protein
  • 30 g
  • 60%
  • Sodium
  • 1445 mg
  • 58%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

MakeItHealthy
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