Healthy Chicken Enchiladas
These wholesome, healthy chicken enchiladas made with homemade ranchero sauce make an easy and delicious weeknight dinner.
Equipment
Ingredients
- ¾ pound shredded chicken
- 15 ounces canned black beans drained and rinsed
- ¼ medium white onion finely diced
- 1 medium poblano pepper finely diced
- ½ cup plant based queso dip
- 2½ cups homemade ranchero sauce divided
- 8 10-inch sun-dried tomato basil wraps
- 2 ounces Colby Jack cheese shredded
- ¼ bunch cilantro roughly chopped
Instructions
- Preheat the oven to 350 degrees F.
- Combine shredded chicken, black beans, onion, poblano, plant based queso dip, and ¾ cup ranchero sauce in a large bowl. Mix until well-combined and set aside.
- Next, add about ½ cup ranchero sauce to a 9x13 baking dish and spread it into a thin layer covering the bottom of the dish.
- Assemble the enchiladas. Spoon the chicken mixture into a line down the center of each tomato basil wrap, evenly distributing the filling amongst the wraps. Roll each wrap up tightly, leaving both ends open, and place in the prepared baking dish, seam side down.
- Top the enchiladas evenly with the remaining ranchero sauce, then sprinkle with shredded cheese.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Garnish with chopped cilantro and serve hot.
Notes
Ingredient swaps: You can use a rotisserie chicken for an easy alternative to making your own shredded chicken. You can also sub enchilada sauce for the ranchero sauce; however, we recommend making our homemade ranchero sauce since it's healthier and lower in sodium than store-bought enchilada sauce.
Recommended brands: The nutrition for this recipe is based on using Primal Kitchen plant based queso dip and Mission carb balance sun-dried tomato basil wraps. We highly recommend both of these ingredients for the right balance of flavor and nutrition that makes these healthy enchiladas so tasty!
Serving suggestions: You can serve these chicken enchiladas with a side of rice and beans, guacamole, salsa, plain Greek yogurt (in place of sour cream), and tortilla chips. Use the time the enchiladas are baking to prep these additional sides and toppings.
Storing & reheating leftovers: Store leftover enchiladas in an airtight container in the fridge for up to 5 days. Reheat single enchiladas in the microwave for 2 to 3 minutes, or reheat the whole batch in the oven at 350 degrees F (covered) for 30 minutes.
Nutrition
Calories: 248kcal | Carbohydrates: 32g | Protein: 20g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 34mg | Sodium: 945mg | Potassium: 562mg | Fiber: 17g | Sugar: 2g | Vitamin A: 372IU | Vitamin C: 24mg | Calcium: 175mg | Iron: 3mg
