Description
This recipe for Healthy Chicken Enchiladas with Homemade Sauce features tender shredded chicken wrapped in whole wheat tortillas, smothered in a rich, smoky homemade enchilada sauce made from tomato sauce and chipotle adobo. Packed with black beans, corn, and fresh cilantro, these enchiladas offer a wholesome, flavorful meal perfect for a nutritious weeknight dinner.
Ingredients
Scale
Enchilada Sauce
- 1 Tbsp olive oil
- 1 Tbsp garlic, minced
- 2 cups tomato sauce
- 1 cup low sodium chicken broth
- 2 Tbsp adobo sauce (from canned chipotle peppers)
- 1 Tbsp chili powder
- 1/2 tsp cumin
- 1/4 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
Chicken Filling
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 2 cups cooked shredded chicken (about 2 breasts)
- 1/2 cup corn (fresh or frozen)
- 1/2 cup black beans
- 1/2 cup enchilada sauce you just made
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/4 cup chopped cilantro
Enchiladas
- 8 (7-inch) whole wheat flour tortillas
- 1 cup shredded Mexican cheese
- Fresh cilantro and other favorite toppings, to garnish
Instructions
- Make the Enchilada Sauce: Heat olive oil in a saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the tomato sauce, low sodium chicken broth, adobo sauce, chili powder, cumin, dried oregano, salt, and black pepper. Bring to a simmer, reduce heat to low, and cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
- Prepare the Chicken Filling: In a skillet over medium heat, sauté chopped onion and minced garlic until softened, about 3-4 minutes. Add shredded cooked chicken, corn, black beans, 1/2 cup of the enchilada sauce, chili powder, cumin, and chopped cilantro. Stir to combine and heat through for 5 minutes, allowing flavors to meld. Remove from heat.
- Assemble the Enchiladas: Preheat oven to 375°F (190°C). Lightly grease a baking dish. Spread a thin layer of enchilada sauce on the bottom of the dish. Warm tortillas slightly to make them pliable. Spoon about 1/4 cup of the chicken filling down the center of each tortilla, sprinkle with a little shredded cheese, then roll up tightly and place seam-side down in the baking dish.
- Top and Bake: Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded Mexican cheese on top. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the edges are slightly crispy.
- Garnish and Serve: Remove from oven and let cool for a few minutes. Garnish with fresh cilantro and any other desired toppings such as sliced avocado, diced tomatoes, or sour cream. Serve warm and enjoy.
Notes
- Use low sodium chicken broth to control the salt content in the dish.
- For a spicier enchilada sauce, add more adobo sauce or include finely chopped chipotle peppers.
- Shredded cooked chicken can be prepared ahead of time or replaced with rotisserie chicken for convenience.
- To make this dish vegetarian, substitute chicken with extra black beans and corn or sautéed vegetables.
- Warm tortillas before rolling to prevent cracking and make rolling easier.
