Healthy Chicken Enchiladas
A creamy chicken enchillada filling including black beans, chicken, and roasted corn served in corn tortillas and topped with cheese
Calories 432kcal
Ingredients
- 16 oz plain greek yogurt (I used fat free)
- 1 heaping tbsp dried oregano
- 1 tbsp cumin
- 1/2 tbsp lime juice
- 1 tsp chopped garlic
- 24 oz mild salsa
- 1/4 cup chopped green onion and chives
- 1-2 cups roasted corn (I like a lot of corn)
- 1 can black beans
- 3 cups shredded mexican blend cheese
- 15 corn tortillas
- 1 lb shredded chicken (I use a rotisserie to make it easy)
- 1/4 cup chopped cilantro (or omit if you do not like cilantro)
Instructions
- Cook chicken if not using a rotisserie and shred. Then set aside. Optional: Roast the corn in a 400 degree oven for about 30-40 minutes or until golden brown.
- Mix all the enchilada ingredients in a bowl until well combined except for 1 1/2 cups cheese and 1 cup of salsa. Put about 1/4 cup of salsa in the bottom of a 9x13and spread until evenly coated.
- Preheat the oven to 350 degrees. Place a large spoonful of mixture in a tortilla (about 1/3 cup) depending on how big the tortillas and fold and place in a 9 x 13 seam side down
- Once all the tortillas are full then top with remaining salsa and cheese. Place in oven to cook for about 20-25 minutes
- Then ready to serve. Use any remaining enchillada mixture with chips, on top of a salad, or add on top of enchiladas.
- If freezing then freeze before the cooking. Make sure enchiladas are well wrapped.
Nutrition
Serving: 1g | Calories: 432kcal | Carbohydrates: 44g | Protein: 36g | Fat: 10.6g | Fiber: 10g | Sugar: 11g