Best Quick And Healthy Chicken Enchiladas Recipes

QUICK AND HEALTHY CHICKEN ENCHILADAS

Quick and Healthy Chicken Enchiladas image

This is my grandson's favorite enchiladas - and he doesn't even know that they are healthy! From Quick and Healthy Cooking.

Provided by lazyme

Categories Chicken Breast

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 cups cooked chicken, cubed
1 cup onion, chopped
1 cup part-skim ricotta cheese
1 cup plain low-fat yogurt
2 ounces low-fat cheddar cheese, shredded
2 ounces part-skim mozzarella cheese, shredded
12 corn tortillas
20 ounces enchilada sauce

Steps:

Preheat oven to 375ºF.
Mix first six ingredients and set aside.
Spray a 9x13-inch baking dish with non-stick cooking spray.
Pour 1/2 can of enchilada sauce in bottom of pan.
Follow either method below for layered or rolled.
Bake for 20 to 30 minutes or until heated thoroughly.
ROLLED METHOD:.
Place about 1/3 to 1/2 cup of filling on each tortilla and roll to enclose (cracks in tortillas are not as noticeable after cooking).
Place seam side down in baking dish.
Top with remaining sauce.
LAYERED METHOD:.
Follow this order; 1/3 of the tortillas, 1/2 of the filling, 1/3 tortillas, 1 can of sauce, remainder of filling, remainder of tortillas, remainder of sauce.

Nutrition Facts : Calories 265.3, Fat 7.9, SaturatedFat 3.6, Cholesterol 43.7, Sodium 805, Carbohydrate 27.9, Fiber 3.8, Sugar 8.3, Protein 20.8

QUICK AND HEALTHY CHICKEN ENCHILADAS RECIPE

Quick and Healthy Chicken Enchiladas Recipe image

This quick and healthy chicken enchiladas recipe is an excellent choice when you want homemade enchiladas, but are short on time AND you want them to be a bit healthier than the usual enchiladas.

Provided by Brandie Valenzuela

Categories Casserole

Number Of Ingredients 17

Ingredients

1 onion (chopped)
1 cup chicken stock
1 tablespoon all-purpose flour
1 1/2 tablespoon chili powder
2 teaspoons ground cumin
3/4 teaspoon garlic powder
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
15 ounce can unsalted tomato sauce
3 cups shredded skinless (about 15 ounces, boneless rotisserie chicken breast or pre-cooked and shredded chicken breast)
15 ounce can black beans (rinsed and drained)
12 inch corn tortillas (6-)
Cooking spray
3/4 cup Mexican blend cheese (shredded)
1 large tomato (chopped)
1/4 cup fresh cilantro (chopped)
6 tablespoons sour cream (if desired for garnish)

Steps:

Preheat broiler to high. Combine first 9 ingredients (through sauce) in a medium saucepan and stir with a whisk. Bring to a boil over medium- high heat. Cook 2 more minutes or until thickened, stirring occasionally. Reserve 1 1/2 cups sauce mixture on the side.
Add chicken and beans to pan; cook 3-4 minutes or until chicken is thoroughly heated.
Stack 6 tortillas and wrap stack in damp paper towels and microwave for 15 seconds. Spoon about 1/3 cup chicken mixture in center of each tortilla and roll up. Arrange tortillas, seam sides down, in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Repeat with other 6 tortillas starting with the stacking step.
Top with reserved sauce and cheese. Broil 3-4 minutes or until cheese is lightly browned and sauce is bubbly. Top with tomato and cilantro. Garnish with sour cream if desired.

HEALTHIER CHICKEN ENCHILADAS I

Healthier Chicken Enchiladas I image

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

Ingredients

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

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

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