Easy Green Chicken Enchiladas made with cooked chicken breast, black beans, and a shortcut creamy green enchilada sauce couldn't be easier. Jump to Recipe keyboard_arrow_down
Easy Green Chicken Enchiladas with a creamy green enchilada sauce are a lightened up version of a traditional enchilada, packed with plenty of protein from a combination of cooked chicken breast and black beans.
I have always believed that even when you are focused on eating healthy or weight loss, it's still important to enjoy all your favorite foods. Not only does this keep you satisfied, but it also prevents you from feeling deprived and unmotivated. The trick is finding ways to enjoy your favorite foods in a healthier way.
As a lover of Southwestern cuisine, enchiladas are high on my list when it comes to my favorite comfort foods. Luckily, it's pretty easy to lighten up traditional enchiladas and make a version that is just as delicious but that I can feel good about eating. This version also is so easy to make.
Usually, I use a rotisserie chicken that I quickly shred or chop. From there, we are going to doctor up some store-bought enchilada sauce with cream cheese, canned green chilies, chili powder, and green onions. Yum. Then everything is wrapped into flour or corn tortillas with canned black beans. You could even throw in some veggies if you like. Cooked zucchini, canned and drained tomatoes, or cooked spinach are all good options. Bake it with some shredded cheese and you have delicious, healthier enchiladas that taste just like the real thing.
One final thing I love about this recipe is that it freezes well. You can bake up two batches and then wrap and freeze one batch once it fully cools. Then when you are ready to eat it, just warm it in the oven until the sides are bubbling up and the enchiladas are heated through.
Tips for Making Green Chicken Enchiladas
- To make these really easy, use a rotisserie chicken for the filling. Just remove the skin from the chicken and either chop or shred the chicken.
- Any beans will work for this recipe - black beans, pinto beans, or even refried beans for a creamier filling.
- For a vegetarian option, replace the chicken with an extra can of beans, vegetarian crumbles, or corn.
- This recipe works great with red enchilada sauce as well to make easy red enchiladas.
- Another option for making creamy enchiladas is to use sour cream. This will add some tang to the enchilada sauce.
- Any cheese will work for this recipe. For extra spice, you could use pepper jack or for extra creaminess, use something like queso Oaxaca.
- Don't shy away from toppings! Many people like to top their enchiladas with sliced raw onions, queso fresco, cilantro, lettuce, or tomatoes.
- If you don't like beans, you can make this with just chicken and leave the beans out.
- Consider adding veggies to the filling. Cauliflower rice, zucchini, or spinach would all be healthy additions.
What to serve with Green Chicken Enchiladas
There are lots of options for side dishes to serve with enchiladas. Since there are already beans in the enchiladas, I usually think about a lighter dish. Here are some favorites.
- This lightened up version of Mexican Cauliflower Rice is super tasty and healthy.
- A salad is another fun side dish and this Mexican Chopped Salad would work great.
- Since we always like to serve vegetables with our meals, these Chili Roasted Carrots or Mexican Corn Salad are two good option.
- Another option is to just serve some sliced avocado on the side or a simple avocado salad.
- If you crave chips and salsa when you eat Mexican Food, reach for a healthy baked chip or make your own baked chips at home. Simply cut corn tortillas into chips and bake for 6-8 minutes until crispy on a baking sheet. Spray them with cooking spray and sprinkle with salt for extra flavor.
What's the best enchilada sauce to use?
There are lots of different enchilada sauce options on the market. Normally I look to buy a Mexcian brand when I can and we like the sauce from Herdez Rosarita, and El Pato. You can also make your own enchilada sauce at home. This green enchilada sauce recipe uses jalapenos, onions, garlic, and diced green chilies and is super easy to make right in the blender. You can also make a version with tomatillos.
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- 6 oz reduced fat cream cheese
- 3 cups cooked chicken breast, chopped
- 4 oz. canned green chilies, chopped
- 28 oz. canned green enchilada sauce, divided
- 1 tsp chili powder
- 1 cup green onions, chopped
- 12 U flour tortillas (8-inch, corn tortillas for gluten-free)
- 15 oz. canned black beans, rinsed and drained
- 1 1/2 cups reduced fat shredded Mexican blend cheese, divided
Preheat oven 350°F. Coat oblong 3-quart baking dish with nonstick cooking spray.
In microwave-safe dish, microwave cream cheese until melted or about 1 minute. In bowl, combine melted cream cheese, green chilies, 2 cups enchilada sauce, chili powder, and green onion.
Pour 1/2 cup remaining enchilada sauce in prepared baking dish. Spoon about 1/3 cup chicken mixture in each tortilla, some black beans and 1 tablespoon cheese. Roll up and place seam-side down in prepared baking dish. Repeat with remaining tortillas and top with remaining enchilada sauce.
Cover with foil. Bake 25-30 minutes or until hot. Sprinkle with remaining cheese and return to oven until cheese melts or about 5 minutes. Sprinkle with green onions, if desired.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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