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These All Natural, Easy Chicken Enchiladas are a great way to use up leftover chicken but transform it in to a healthy meal that will WOW everyone. There's nothing better than a warm, cheesy meal that's also good for you! #MakeHealthyEasy | @JBraddockRD
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All Natural Chicken Enchiladas

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Entree
Cuisine: Mexican
Servings: 4 -6
Author: Jenna Braddock, RD

Ingredients

  • Canola or grapeseed oil
  • 1 green bell pepper diced
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 2 cups shredded, cooked chicken
  • 1 can All-natural Enchilada sauce (15 oz)
  • 4 oz can canned green chiles use amount to your preference; I only used ½ the can
  • 1 ½ cups shredded cheese Cheddar, Mexican blend, or Jack all work great
  • 8 to 10 8" whole wheat tortillas can use smaller tortillas to get higher yield

Instructions

  • Preheat oven to 375° F. Spray a 9 x 13 pan with non stick spray.
  • Heat a large skillet over medium heat. Add 1 tablespoon oil and sautee onions and peppers for about 4 minutes. Add garlic and continue cooking for another 3-4 minutes, until all veggies are tender. Turn off heat and let cool slightly.
  • In a large mixing bowl, combine sauteed veggies, shredded chicken, all but 3 tablespoons of enchilada sauce, and green chiles. Fold in 1 cup cheese.
  • Fill each tortilla with a "strip" of filling down the center. Roll up tortilla and place seem side down in pan. Continue until you've used up all the filling and tortillas.
  • Brush remaining 3 tablespoons of enchilada sauce on top of the prepared tortillas in the pan. Sprinkle with remaining ½ cup of cheese.
  • Bake uncovered for 20 minutes, or until enchiladas are heated through and golden. Serve with light sour cream, diced avocado, and/or salsa.