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For my Skinny Chicken Enchiladas, I use simple, fresh ingredients. Here’s what you’ll need: - 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 - 1 teaspoon cumin - 1 teaspoon chili powder - 8 whole wheat tortillas - 1 cup low-fat Greek yogurt - 1 cup salsa verde - 1 cup shredded low-fat cheese (cheddar or Mexican blend) - Fresh cilantro, for garnish - Salt and pepper, to taste Each ingredient in these enchiladas has its perks: - Shredded chicken is a great source of protein. It helps build and repair muscles. - Black beans provide fiber and protein. They help keep you full and support digestion. - Corn adds natural sweetness and vitamins. It also gives a nice crunch. - Red bell pepper is loaded with vitamin C. It boosts your immune system and adds color. - Onion adds flavor and antioxidants. It may help reduce inflammation in the body. - Cumin and chili powder enhance taste. They also have antioxidant properties. - Whole wheat tortillas offer more fiber than regular ones. They help with digestion and keep you satisfied. - Low-fat Greek yogurt is creamy and rich in protein. It’s a healthier alternative to sour cream. - Salsa verde brings zest and is low in calories. It adds flavor without extra fat. - Shredded low-fat cheese gives that cheesy goodness with fewer calories. - Fresh cilantro adds a pop of freshness and flavor. It’s low in calories, too. You can customize this recipe based on what you have: - Use shredded rotisserie chicken for quick prep. - Swap black beans for pinto beans or lentils if you prefer. - Use frozen mixed veggies instead of corn and bell pepper for ease. - If you don’t like Greek yogurt, try low-fat sour cream or avocado for creaminess. - Tomato salsa can replace salsa verde if you want a different flavor. - Try gluten-free tortillas if you need to avoid gluten. - You can use vegan cheese for a dairy-free option. Feel free to mix and match these ingredients. Make the recipe your own! {{ingredient_image_1}} First, gather your ingredients. You need cooked chicken, black beans, corn, and spices. I like to use a large skillet. Heat a little olive oil over medium heat. Add the chopped onion and diced bell pepper. Cook them for about five minutes until they are soft. Then, mix in the shredded chicken, black beans, corn, cumin, and chili powder. Season with salt and pepper. Stir everything together and cook for three to four more minutes. Make sure it heats up nicely. Now it’s time to put it all together. Take a whole wheat tortilla and place it on a flat surface. Spoon a generous amount of the chicken filling into the center. Add a drizzle of Greek yogurt on top for creaminess. Roll the tortilla tightly and place it seam-side down in a baking dish. Do this for all tortillas. Once they are in the dish, spread some salsa verde on top. Sprinkle shredded low-fat cheese over the enchiladas. This helps create a delicious, melted topping. Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil. Bake for 20 minutes to let the flavors meld. Next, remove the foil and bake for another 10 minutes. This helps the cheese to melt and bubble nicely. After baking, let them cool for a few minutes. This helps avoid burns when serving. Enjoy your enchiladas with fresh cilantro on top! To make your skinny chicken enchiladas healthy, choose low-calorie options. Look for lean chicken without skin. Using whole wheat tortillas adds fiber and cuts calories. Fresh veggies, like red bell peppers and onions, boost nutrients without many calories. Opt for low-fat cheese to keep it tasty and light. Finally, replace sour cream with low-fat Greek yogurt for extra protein and fewer calories. You can add great flavor without adding calories. Spices like cumin and chili powder give depth to your chicken mixture. Fresh herbs, like cilantro, bring brightness and freshness. Try adding lime juice for a zesty kick. Salsa verde adds moisture and flavor without the need for heavy sauces. These simple swaps help keep the dish light while still being full of taste. Avoid using high-calorie sauces, like regular sour cream or heavy cheese. These can quickly add extra calories. Don’t skip the seasoning; bland food is less appealing. Make sure to heat your filling well before wrapping it in tortillas. This helps the flavors blend and makes for a better dish. Lastly, don’t overfill your tortillas. This can cause them to tear and make a mess when baking. Pro Tips Use Rotisserie Chicken: For a quicker prep time, use store-bought rotisserie chicken. Just shred it and mix it into your filling. Customize Your Veggies: Feel free to add other vegetables like zucchini or spinach to the filling for extra nutrition and flavor. Make Ahead: These enchiladas can be assembled and stored in the refrigerator for up to 24 hours before baking. Just cover tightly with foil. Spice It Up: Adjust the heat level by adding diced jalapeños or swapping salsa verde for a spicier salsa. {{image_2}} You can easily make a vegetarian version of these enchiladas. Simply swap the chicken for 2 cups of diced mushrooms or zucchini. Add more black beans or even some diced sweet potatoes for a hearty filling. You can use the same spices to keep the flavor rich. If you want to cut carbs, use lettuce wraps instead of tortillas. Simply take large lettuce leaves and fill them with the chicken mix. You can also try using cauliflower tortillas. They are a great way to reduce carbs while keeping that tasty enchilada vibe. To spice things up, add jalapeños or a dash of hot sauce to the filling. If you prefer mild flavors, skip the spices or use less chili powder. You can also top the enchiladas with avocado slices or fresh lime juice for a fresh taste. To store leftover enchiladas, place them in an airtight container. Make sure they cool down first. You can keep them in the fridge for up to three days. If you don’t plan to eat them soon, freezing is a great option. When reheating, I suggest using the oven for the best texture. Preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish and cover them with foil. Heat for about 15-20 minutes, or until warmed through. This keeps the tortillas soft and the cheese melty. To freeze enchiladas, wrap each one in plastic wrap. Then place them in a freezer bag. They can last for about three months in the freezer. When you’re ready to enjoy, thaw them in the fridge overnight and follow the reheating instructions above. This way, you always have a tasty meal ready to go! Yes, you can prepare these enchiladas in advance. Just assemble them and cover with foil. You can store them in the fridge for up to 24 hours. When ready, bake as directed. This makes meal planning easy. If you do not have Greek yogurt, you can use sour cream or plain yogurt. Both options work well. They give a similar creamy texture. You can also try a dairy-free yogurt for a vegan option. Absolutely! These enchiladas are great for meal prep. They store well in the fridge. You can pack them in individual portions. This makes for quick lunches or dinners during the week. To spice up your enchiladas, add jalapeños to the filling. You can also use hot salsa instead of salsa verde. Another option is to sprinkle chili flakes on top before serving. Adjust the heat to your liking. Yes, you can use corn tortillas or regular flour tortillas. Both options will work. Just make sure they are the right size to hold the filling. This way, you keep the essence of the dish while using what you have on hand. We explored the key ingredients in skinny chicken enchiladas, highlighting their benefits. I shared step-by-step instructions for perfect preparation and assembly. We discussed tips for choosing low-calorie options and avoiding common mistakes. Variations included vegetarian and low-carb alternatives for added flavor. Lastly, I provided storage and reheating tips for leftovers. These enchiladas are a healthy twist on a classic dish. With simple adjustments, you can enjoy them any way you prefer. Enjoy your cooking!

Skinny Chicken Enchiladas

A healthy twist on traditional enchiladas, packed with chicken, beans, and topped with Greek yogurt and salsa verde.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

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

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and bell pepper, and sauté until softened, about 5 minutes.
  • Stir in the shredded chicken, black beans, corn, cumin, chili powder, salt, and pepper. Cook for another 3-4 minutes until heated through.
  • Spread 1/4 cup of salsa verde on the bottom of a 9x13 inch baking dish.
  • To assemble the enchiladas, take one tortilla and add a generous spoonful of the chicken mixture in the center. Drizzle with a little Greek yogurt, then roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
  • Once all enchiladas are in the dish, top with the remaining salsa verde and sprinkle with shredded low-fat cheese.
  • Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  • Once done, remove from the oven and let it cool for a few minutes before serving.

Notes

Serve hot, garnished with fresh cilantro and a dollop of Greek yogurt on top, accompanied by a side salad for a complete meal.
Keyword chicken, enchiladas, healthy, low-fat