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- 2 cups shredded cooked chicken - 1 cup black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 red bell pepper, diced - 1 small onion, finely chopped - 8 whole wheat tortillas - 1 cup low-fat Greek yogurt - 1 cup shredded low-fat cheese (cheddar or Mexican blend) These main ingredients create a healthy base for your enchiladas. The shredded chicken gives protein. Black beans add fiber. Corn offers sweetness, while bell pepper and onion provide crunch and flavor. Whole wheat tortillas keep the meal light. Low-fat Greek yogurt and cheese make it creamy without too many calories. - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup salsa verde The seasonings bring out the flavors. Ground cumin adds warmth, while chili powder gives a slight kick. Salt and pepper are essential for balance. Salsa verde is key for moisture and taste. It ties all the elements together in this dish. Using these ingredients will make your enchiladas truly delicious. {{ingredient_image_2}} - Preheat the oven to 375°F (190°C). This step gets your oven ready for the enchiladas. - In a large skillet, add a drizzle of olive oil over medium heat. - Toss in the finely chopped onion and diced red bell pepper. - Sauté for about 5 minutes until they are soft and smell great. - Now, add the shredded chicken, rinsed black beans, and corn to the skillet. - Sprinkle in ground cumin, chili powder, and salt and pepper to taste. - Stir everything well and cook for 3-4 minutes until the mixture is warm. - Grab a 9x13 inch baking dish and spread 1/4 cup of salsa verde on the bottom. - Take one whole wheat tortilla and add a spoonful of the chicken mix in the center. - Drizzle a bit of Greek yogurt on top of the filling. - Roll the tortilla tightly and place it seam-side down in the dish. - Repeat this for the rest of the tortillas and filling until they fill the dish. - Pour the remaining salsa verde over the enchiladas and sprinkle the shredded cheese on top. - Cover the dish with foil and bake for 20 minutes. - Remove the foil and bake for another 10 minutes. This makes the cheese melt and bubble. Enjoy your delicious and light Skinny Chicken Enchiladas! - Lean protein options: Use grilled chicken or turkey for lower fat. - Low-calorie substitutes for cheese and sauces: Try using Greek yogurt instead of sour cream, and opt for low-fat cheese. - Ensuring the right baking time for perfect enchiladas: Bake covered for 20 minutes, then uncovered for 10 minutes. This keeps them moist and helps the cheese melt. - Techniques for a golden crust: Remove foil in the last 10 minutes. This lets the cheese brown and bubble nicely. - Ideas for garnishing and side dishes: Top with fresh cilantro and serve with a side salad for crunch. - Pairing beverages with enchiladas: Try a light beer, iced tea, or a refreshing margarita. Pro Tips Use Leftover Chicken: This recipe is perfect for using up leftover rotisserie chicken, saving time and reducing waste. Customize Your Fillings: Feel free to swap or add other vegetables like zucchini or spinach for extra nutrition and flavor. Make Ahead: You can assemble the enchiladas a day in advance; just keep them covered in the fridge until you’re ready to bake. Spice It Up: For a spicier kick, add diced jalapeños or a pinch of cayenne pepper to the filling mixture. {{image_4}} You can make a tasty vegetarian version of these enchiladas. Instead of chicken, use more veggies. Zucchini, mushrooms, or spinach work great. You can also swap the black beans for pinto beans or kidney beans. For cheese, try using pepper jack or a vegan cheese. This keeps the dish light but packed with flavor. If you need a gluten-free meal, don’t worry! Just replace the whole wheat tortillas with gluten-free ones. Corn tortillas are a great choice. They add a nice texture and taste. Check the labels to make sure they fit your diet. Want to kick it up a notch? Add spicy ingredients to your enchiladas. You can mix diced jalapeños into the filling. For a fiery twist, use a spicy salsa verde. You can also add chili flakes or hot sauce on top before serving. These changes will give your meal a warm kick that many will love! To keep your enchiladas fresh, store them in an airtight container. Place them in the fridge right after they cool. They can last for about 3 to 4 days. If you want them to stay tasty longer, don’t wait too long to store them. You can freeze enchiladas for later. First, let them cool completely before wrapping. Use plastic wrap or aluminum foil to cover them well. They can last in the freezer for about 2 to 3 months. When you are ready to eat them, take them out and let them thaw in the fridge overnight. To reheat, place them in a baking dish. Cover with foil and bake at 350°F (175°C) for about 25 minutes. Remove the foil for the last 10 minutes to crisp them up. Enjoy your enchiladas just like fresh! To add some heat, you can toss in sliced jalapeños. They bring a fresh kick to the dish. Another way is to use spicy salsa verde. This sauce adds flavor and heat in one simple step. If you want more spice, feel free to adjust the amount to your taste. Yes, rotisserie chicken is a great choice. It saves time and adds rich flavor. You just need to shred it before mixing. Using rotisserie chicken makes this dish quicker and easier. This is perfect for busy weeknights when you crave comfort food without the fuss. For the best taste, reheat your enchiladas in the oven. Preheat it to 350°F (175°C). Place the enchiladas in a baking dish and cover with foil. This keeps them from drying out. Heat for about 15-20 minutes until warm. You can also use a microwave, but the oven gives better texture. Skinny chicken enchiladas combine healthy ingredients and bold flavors. You learned about the key components like shredded chicken, whole wheat tortillas, and low-fat cheese. We covered step-by-step instructions to guide you through the cooking process. I also shared tips for variations, storage, and reheating methods. Enjoy experimenting with your own versions or serving these tasty dishes to friends. You now have all the tools to create delicious, healthy enchiladas that everyone will love. Get cooking!

Skinny Chicken Enchiladas

A healthier version of classic chicken enchiladas packed with flavor and nutrition.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 cups shredded cooked chicken
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels
  • 1 unit red bell pepper, diced
  • 1 small onion, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 8 units whole wheat tortillas
  • 1 cup low-fat Greek yogurt
  • 1 cup salsa verde
  • 1 cup shredded low-fat cheese
  • to taste salt and pepper
  • for garnish fresh cilantro

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large skillet, heat a drizzle of olive oil over medium heat. Add the finely chopped onion and diced red bell pepper. Sauté for about 5 minutes, or until they are softened and fragrant.
  • Stir in the shredded chicken, rinsed black beans, corn kernels, ground cumin, chili powder, and season with salt and pepper. Cook for 3-4 minutes until heated through.
  • Spread 1/4 cup of salsa verde evenly on the bottom of a 9x13 inch baking dish.
  • Take one tortilla, place a spoonful of the chicken mixture in the center, drizzle with Greek yogurt, roll tightly, and place seam-side down in the baking dish. Repeat with remaining tortillas.
  • Pour the remaining salsa verde over the enchiladas and sprinkle shredded cheese on top.
  • Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is melted and bubbly.
  • Allow to cool for a few minutes before serving.

Notes

Serve with freshly chopped cilantro and a dollop of Greek yogurt on top for added flavor.
Keyword chicken, enchiladas, healthy, low-fat