Healthy Chicken Enchiladas

While Mexican night is a staple in our weekly meal rotation, I've never attempted enchiladas, so I knew this needed to change! While I'm typically always a taco girl, this easy recipe might have changed me for the better.

And since these were right up Sam's alley as well, I thought why not add them to my Meals My Husband Loves series?! It might even rival my Crispy Oven-Baked Tacos for his all-time favorite dinner...

For these enchiladas, I made things a bit easier on myself and used a jarred sauce, though you are very welcome to whip up a batch on your own if you prefer - it's actually super simple!

I personally used the Siete Foods red enchiladas sauce that's super delicious and uses clean, wholesome ingredients. I likewise used their cassava flour tortillas, but I would also recommend a more classic flour option for a bit more pliability if needed.

As for the mixture inside, I simply combined some sautéed onion and garlic with shredded rotisserie chicken (you could also cook and shred chicken breasts yourself if preferred), black beans, cilantro, lime juice, spices, and some of the enchilada sauce.

Load up your tortillas with some of this mixture and a sprinkle of shredded cheese before adding to your baking dish. Finish it all off with additional cheese and enchilada sauce, and bake until gooey and warm.

Toppings are always a necessity of course, so don't be shy! I personally love serving these with some green onion, cilantro, jalapeños, sour cream, and avocado.

These truly make such an easy weeknight meal, family dinner, or comfort food to bring to a loved one. Let me know if you give them a try!

Ingredients

• 2 tbsp olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• ~2 cups cooked shredded chicken (I used rotisserie)
• 1/2 cup cooked black beans
• 1/2 cup cilantro
• 1 jar red enchilada sauce (I used Siete Foods)
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• Juice of 1/2 lime
• salt & pepper to taste
• 8 tortillas (I find corn tear more easily than flour)
• 1 1/2 cups shredded Mexican cheese
• cilantro, sliced jalapeños, green onion, Greek yogurt or sour cream, and sliced avocado for topping (optional)

Directions

1. Preheat oven to 400 degrees.
2. To a large skillet over medium heat, add olive oil, onion, garlic, salt and pepper. Cook for 4-5 minutes, until softened.
3. Add chicken, beans, cilantro, 1/2 cup enchilada sauce, chili powder, cumin, & lime juice. Mix to incorporate. Cook through for another 4-5 minutes. Season with additional salt and pepper if desired.
4. Cover the bottom of a 9x13 inch glass baking dish with a layer of enchilada sauce, spreading into an even layer.
5. Fill each tortilla with ~1/3 cup of the chicken mixture and a sprinkle of shredded cheese.
6. Place seam-side down into your baking dish. Repeat, lining up tightly side-by-side.
7. Cover the top of your enchiladas with remaining enchiladas sauce and another generous sprinkle of cheese.
8. Bake for 20-25 minutes, covering with aluminum foil to keep the tortillas from burning, until cheese is melted and everything is warmed through.
9. Serve with toppings of your choice - I love cilantro, sliced jalapeños, green onion, Greek yogurt or sour cream, and sliced avocado. Enjoy!