Healthy Chicken Enchiladas

Health score
53%
Healthy Chicken Enchiladas
45 min.
6
538kcal

Suggestions


If you’re looking for a delicious yet healthy twist on a classic dish, these Healthy Chicken Enchiladas are sure to become a family favorite! Packed with flavorful ingredients and a wholesome balance of nutrients, this recipe strikes the perfect harmony between taste and health. With a delightful combination of chopped cooked chicken, diced tomatoes, and spicy jalapeños, every bite bursts with flavor, while the light, creamy texture of fat-free cream cheese brings everything together beautifully.

Perfect for lunch, dinner, or even meal prep, these enchiladas can be made ahead and stored in the fridge, promising a quick and satisfying meal when you're short on time. Each serving is hearty yet light, featuring plenty of protein and just enough carbs to fuel your day without the extra guilt. Topped with a generous sprinkle of shredded fat-free cheeses, they are an irresistible fusion of melted goodness and rich flavor.

Whether you’re inviting friends over for a casual dinner or simply want to treat yourself to a wholesome meal, these enchiladas are a fantastic choice. Serve them with a side of black beans and rice for a complete meal that everyone will enjoy. So roll up your sleeves and get ready to impress your loved ones with this nutritious and mouthwatering dish!

Ingredients

  • 10 ounce canned tomatoes diced green drained canned
  • cups meat from a rotisserie chicken cooked chopped
  • 16 ounce cream cheese fat-free softened
  • 10 7-inch flour tortillas ()
  • 0.5 cup cilantro leaves fresh chopped
  •  jalapeño peppers seeded chopped
  • 0.5 cup chicken broth low-sodium
  •  plum tomatoes coarsely chopped
  • ounces cheddar cheese fat-free shredded divided
  • ounces mozzarella cheese fat-free shredded divided
  • small tomatillos coarsely chopped
  • 0.5 medium size onion yellow coarsely chopped

Equipment

  • food processor
  • oven
  • blender
  • baking pan

Directions

  1. Process first 4 ingredients in a food processor or blender, stopping to scrape down sides.
  2. Stir together half of Cheddar, half of mozzarella, cream cheese, and next 3 ingredients. Stir in chopped chicken. Spoon mixture evenly onto 1 side of each tortilla; roll up, and place, seam sides down, in a 11- x 7-inch baking dish.
  3. Sprinkle with remaining cheeses; top with tomato sauce.
  4. Bake at 350 for 35 minutes.
  5. Serve with black beans and rice.
  6. NOTE: If you don't have time to spare for the prep work, you can easily make this dish ahead. Cover and chill enchiladas up to 8 hours before baking, if desired. To serve, uncover and bake at 350 for 40 to 45 minutes or until thoroughly heated.

Nutrition Facts

Calories538kcal
Protein38.88%
Fat18.29%
Carbs42.83%

Properties

Glycemic Index
33.5
Glycemic Load
13.39
Inflammation Score
-8
Nutrition Score
32.212174166804%

Flavonoids

Naringenin
0.14mg
Luteolin
0.06mg
Isorhamnetin
0.46mg
Kaempferol
0.08mg
Myricetin
0.03mg
Quercetin
2.92mg

Nutrients percent of daily need

Calories:537.53kcal
26.88%
Fat:10.89g
16.76%
Saturated Fat:3.87g
24.18%
Carbohydrates:57.4g
19.13%
Net Carbohydrates:52.03g
18.92%
Sugar:15.66g
17.4%
Cholesterol:55.03mg
18.34%
Sodium:2059.1mg
89.53%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:52.11g
104.22%
Phosphorus:1286.22mg
128.62%
Calcium:1031.04mg
103.1%
Selenium:47.71µg
68.16%
Vitamin B2:0.83mg
48.95%
Vitamin B3:8.94mg
44.72%
Vitamin B1:0.54mg
35.84%
Zinc:5.3mg
35.32%
Folate:129.9µg
32.47%
Manganese:0.57mg
28.75%
Vitamin B12:1.64µg
27.4%
Iron:4.66mg
25.87%
Potassium:873.96mg
24.97%
Vitamin A:1242.03IU
24.84%
Vitamin B6:0.48mg
23.82%
Magnesium:88.93mg
22.23%
Fiber:5.37g
21.49%
Vitamin C:17.07mg
20.69%
Vitamin K:19.33µg
18.41%
Copper:0.29mg
14.67%
Vitamin B5:1.44mg
14.4%
Vitamin E:1.18mg
7.88%
Source:My Recipes