Healthier Chicken Enchiladas I

Healthier Chicken Enchiladas I

27 Reviews 5 Pics
  • Prep

    35 m
  • Cook

    30 m
  • Ready In

    1 h 15 m
MakeItHealthy
Recipe by  MakeItHealthy

“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!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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 (27)

Rate This Recipe
Paula
57

Paula

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 crunchy, which I like. I also did not roll the tortillas but made them into a layered casserole. I love the addition of red bell pepper and black beans to this healthier version. I enjoyed this dish and would definitely make it again.

KristenFromVegas
37

KristenFromVegas

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 as much taco sauce as the recipe called for, but that could just be my personal preference. The dish turned out beautifully and I swear it tastes exactly like the full fat version. I will definitely make this again!

Melody Talley
27

Melody Talley

YUM!

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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