The recipe starts with a base of chicken. I used a rotisserie chicken to keep it super simple, but you can also boil or bake chicken breast. I also added black beans for additional protein and a great texture. The creaminess comes from the Greek yogurt that adds a slight but delicious tangy flavor. Then add in some roasted corn for a toasty sweetness. Some chunky salsa is then added to the filling for a little extra Mexican flare. The filling is finished off with some spices and cheese to blend it all together. I love using corn tortillas for the texture, but flour will also pair nicely with the filling. I used a mild salsa so the enchiladas are not to spicy. Then all you have to do is bake. Another option would be to put the enchiladas together and then place in the fridge for a few days. You can pull them out to bake sometime during the week when you want a quick meal. Or you can also place in the freezer if it will be over 3-4 days before you cook them.

These healthy chicken enchiladas is my take on a Mexican inspired meal that is filling and delicious with tons of flavor. Usually I recommend doubling the batch to make extras and place one in the freezer. I also find this dish to be great to cook for friends or family. I particularly like to make it for friends that just had babies so that have some easy leftovers. This meal has been on repeat for many years, and it is without a doubt one of mine and my families favorites. It is so quick and easy to throw together. Pair it with some cilantro rice or chips and queso for my take on a classic Mexican meal.