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Quick and Healthy Chicken Enchiladas Recipe

Quick and Healthy Chicken Enchiladas Recipe

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5 from 3 reviews

  • Author: Brandie Valenzuela


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.


  • 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)


  1. 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.
  2. Add chicken and beans to pan; cook 3-4 minutes or until chicken is thoroughly heated.
  3. 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.
  4. 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.
  • Category: Casserole
  • Method: Baking
  • Cuisine: Mexican
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