Healthier Chicken Enchiladas I

Healthier Chicken Enchiladas I

32
MakeItHealthy 712

"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!"

Ingredients

1 h 15 m servings 384 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 384 kcal
  • 19%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 59.6g
  • 19%
  • Protein:
  • 30 g
  • 60%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 1445 mg
  • 58%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

32
  1. 44 Ratings

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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 crunch...

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 a...

YUM!

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 ...

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...

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 ...

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 re...

I really like this recipe as a base recipe, I changed the red sauce to green chili sauce, and I used fat free cheddar cheese, cottage cheese and sour cream, also low carb whole wheat tortillas. ...

Mine came out a little less thick than desirable so I ended up having to heat it in the skillet for longer to thicken it up and then refrigerated it overnight and had the enchiladas the next day...