Cinco de Mayo is just around the corner! I have a delicious/ easy recipe that you and your family will love all without the bazillion calories of the delicious traditional recipe you grew up with ;). I absolutely love the flavor of these enchiladas- I am an enchilada lover and these remind me of the traditional ones (healthy doesn’t have to lack on flavor). You won’t believe how easy these are! They are packed with protein, healthy carbs and fats.
If you don’t have flour tortillas, I highly recommend trying my Oat Tortilla recipe! You won’t believe how easy these are to make…only ONE ingredient, healthy and they work beautifully with this recipe!
These also pair beautifully with a side of refried beans, cauliflower rice, or simply on a bed of greens if you want to keep it light and fresh. Top it off with cilantro, pico, guacamole, and greek yogurt or sour cream for even more deliciousness!
Healthy Chicken Enchilada Casserole
Recipe: Yields 4 Servings
For The Chicken Filling
- Olive Oil for Pan Coating
- 1 Finely Minced Garlic Clove
- 1/4 Cup Diced Onions
- 1/4 Cup Diced Tomatoes
- 2 Cups Spinach
- 1/4 Cup Green Enchilada Sauce
- Ground Salt
- Ground Black Pepper
- 1 LB Chicken Breast or Shredded Cooked Chicken
For The Enchilada Assembly:
- 4 7-inch Flour Tortillas (I Used my Homemade Oat Flour Tortillas but you can use any kind)
- 1 Cup Green Enchilada Sauce of Choice
- 1 Cup Shredded Cheese of Choice (Mexican Blend, Cotija, or Jack Cheese)
- Cilantro for Garnish
- Preheat the oven to 450 degrees F.
- Start cooking the vegetables in a little bit of olive oil until they are nice and the onions are translucent. Transfer the cooked veggie mixture into a medium sized bowl and set aside.
- Meanwhile, cook the chicken breast until it’s no longer pink and the juices are running clear. The internal temperature should be 165 degrees F. Once the chicken is done, you can shred it using two forks, or simply dice the chicken (careful because it will be hot), and then transfer it back to the pan. You can now mix the the cooked vegetables, 1/4 cup of the enchilada sauce, salt and pepper with the chicken. Transfer the chicken and vegetable mixture back to the medium bowl and set aside while you assemble the enchiladas.
- In a separate bowl, add the 1 cup of enchilada sauce. Dip up to two tortillas in the sauce and place it at the bottom of your baking dish.
- Add the chicken and vegetable mix, then 1/2 cup of the shredded cheese evenly distributed on top.
- Top it off with another two tortillas that are dipped in the enchilada sauce, and top it off with the remaining sauce, and shredded cheese.
- Bake it for 8-10 minutes until the cheese is nicely melted.
*You can substitute or leave the chicken out completely if you prefer to make it vegetarian and add more veggies to your liking.
*You can also broil the enchiladas the very last 2 minutes if you want the to char the cheese a little bit.
*For a little extra flavor, you can also cook the tortillas with a little cooking spray in the pan or butter before dipping it into the enchilada sauce… 😉
*You can store these in an air tight container in the refrigerator for up to one week, or in an airtight plastic bag in the freezer for up to two weeks.