Healthy Chicken Enchiladas

Healthy chicken enchilada with red sauce and cheese in a large casserole dish. They are garnished with sliced jalapeños and cilantro. Around the dish is a bowl of lime wedges, a bowl of cilantro, and a bowl of tortilla chips.

4.87 from 29 votes

Healthy Chicken Enchiladas

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!

Course Main Course

Cuisine Mexican

Keyword chicken enchiladas with red sauce, healthy chicken enchiladas, red chicken enchiladas, shredded chicken enchiladas

Prep Time 5

Cook Time 40

Total Time 45

Servings enchiladas

Calories 224kcal

Author Kelly Nardo

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...

Instructions

Make enchilada sauce. If needed, make homemade enchilada sauce. You can also use your favorite store-bought kind.
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.
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.
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.
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.
Bake. Cover the pan with foil and bake for 15 minutes. Then remove the foil and let them bake for a final 5 minutes.
Enjoy! Garnish with toppings and enjoy!

Notes

*to save time, make the enchilada sauce and chicken a couple of days in advance and store in the fridge until ready to use

Using a store-bought enchilada sauce will change the nutrition of this recipe

Nutrition