Healthy Chicken Enchiladas Recipe
Crammed with tender chicken strips, then covered in cheese and a red hot tomato-based sauce, these Chicken Enchiladas recipe are both satisfying and healthy at the same time.
Servings: 4 servings
- 6 oz skinless boneless chicken breast
- 5.3 oz onion minced
- 5.3 oz green bell pepper minced
- 5.3 oz corn
- 3.5 oz unsalted dark red kidney beans drained and rinsed
- 1.5 tbsp garlic minced
- 1/4 tsp salt divided
- 1/8 tsp ground black pepper divided
- 2 tbsp olive oil divided
- 1/8 tsp onion powder
- 2 tsp ground cumin
- 1 tbsp chili powder
- 2 tbsp cornstarch
- 1 cup water
- 1 cup Hunt's unsalted tomato sauce
- 1 tbsp parsley chopped
- 2.3 oz Cheddar cheese shredded
- 2 oz Mozzarella cheese shredded
- 4 flour tortillas
Preheat the oven to 400°F.
In a cast iron skillet, sear chicken on medium high heat with 1 tbsp olive oil for about 5 minutes per side. Season each side with half the amount of salt and pepper. When it’s done, take the chicken out and leave to cool.
In the same skillet, mix the onion powder, cumin, cornstarch, chili powder, the remaining salt and pepper, and stir for 2 minutes. Add tomato sauce and water. Simmer for 8 minutes. Turn off the stove and set aside.
Shred the chicken.
In a new skillet, stir-fry onion and garlic with 1 tbsp olive oil for 5 minutes. Add green bell peppers and cook for 2 minutes. Add corn and cook for 1 minutes. Turn off the stove and mix in shredded chicken, beans, half the amount of sauce and parsley.
Divide the filling into 4 equal parts. Carefully roll the tortillas and place them onto a baking dish.
Pour in the remaining sauce over the top and sprinkle with cheese. Cover it with foil.
Bake at 400ºF for 20 minutes. When it’s done, uncover and broil for 4 minutes or until the cheese gets bubbly.
Serving: 1serving | Calories: 487kcal | Carbohydrates: 51g | Protein: 24g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 589mg | Potassium: 681mg | Fiber: 7g | Sugar: 7g | Vitamin A: 936IU | Vitamin C: 37mg | Calcium: 151mg | Iron: 3mg