Chicken Enchiladas Recipe

Chicken Enchiladas

Spice up your life.

Do you know what you are having for dinner tonight? I decided to start blogging more about the foods we eat on a regular basis to try to normalize what healthy means. Some people hear the word nutrition and think “I have to eat quinoa and taro root every day” in order to achieve a healthy lifestyle. And that is just not right! So my goal is to take everyday meals and teach you how to make them healthier.

Let’s start today with one of my favorite meals, enchiladas. How can we make this dish healthier?

Let’s Start with the Meat

Lean is best, so when deciding on the protein for this meal, let’s stick with something easy and low in fat, like chicken breast. This recipe calls for shredded chicken, but you can dice it if you prefer that. I find it super easy to shred the chicken after it has been cooked in the crockpot. You can also bake it or grill it and then shred. Make sure you trim the fat off before cooking though!

Now, Marinate That Meat

The thing I love about this recipe is that the meat is marinated in an amazing concoction of spices and flavors. The honey keeps it sweet and the peppers give it that flavorful punch. Say “no thank you” to bland food!

Next, Choose Better Carbs

Instead of regular tortillas, up your fiber intake by using whole wheat tortillas. Afraid of the taste difference? You won’t even notice once all of the spices of this recipe are thrown in there. I don’t sense a taste difference in tortillas anymore – you probably won’t either 🙂

Bring on the Fresh Veggies

Have you ever tried fresh tomatillo salsa? YUM. Adding in freshly cut veggies like onions, tomatoes, jalapenos can make this recipe your own and just pile on the flavor. These enchiladas also pair perfectly with fresh pico de gallo.

Lastly, Cut the Fat

These enchiladas do call for cheese in the recipe and that’s OK! Just remember, you don’t need to load up on cheese because the spices are doing all the work here. Bring your mouth to flavor town without clogging your arteries by cutting the cheese (😂). A tablespoon of light sour cream will work just fine as a garnish.

Portion control is also huge when cooking at home. The portion for these enchiladas is 1 tortilla per sitting. That doesn’t sound like a ton, but once some pico de gallo and 3/4 cup of brown rice or black beans are added, I promise you will feel full.

If you are afraid of the spice, try eliminating the cayenne pepper and increasing the honey by a smidge. Either way, get ready for a flavor explosion in your mouth.

So what are you waiting for? Get cooking!

Yields8 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

 1 lb chicken breast, shredded
 16 oz tomatillo salsa or salsa verde jar
 1 cup shredded cheese (pepper jack, monteray jack, etc)
 8 whole wheat tortillas
Marinade
 ½ cup honey
 ½ cup fresh lime juice
 1 tbsp chili powder
 ½ tsp smoked paprika
 ½ tsp cumin
 1 tsp chipotle powder
 ¼ tsp cayenne pepper (optional)
 1 tsp onion powder
 1 tsp garlic powder
 ½ tsp salt
 ¼ tsp pepper

1

Cook chicken breast in crock pot with water under low heat for 8ish hours. Drain water and shred chicken breasts using 2 forks. Let sit for 5 minutes.

2

In a large bowl, mix together the ingredients for the marinade using a whisk. Set shredded chicken in marinade and let sit for 15 minutes

3

Lightly spray 9x13 baking dish with nonstick cooking spray and pour 1/4 cup of the tomatillo salsa on the bottom of the dish.

4

The secret step: lightly toast the tortillas on a nonstick skillet for 30 seconds on each side.

5

Once chicken has soaked up the goodness, drain excess marinade into a separate bowl and set aside

6

Assemble! Fill each tortilla evenly with shredded chicken, any fresh veggies you want to add and shredded cheese. Roll the tortillas up and place them in the baking dish, seam side down. Repeat!

7

Mix the leftover marinade in with the tomatillo salsa and pour over the finished enchiladas. Sprinkle any leftover cheese on top too.

8

Bake, uncovered, at 350 degrees for 30 minutes

Nutrition Facts

Serving Size 1 Enchilada

Servings 8


Amount Per Serving
Calories 342Calories from Fat 72
% Daily Value *
Total Fat 8g13%
Sodium 550mg23%
Total Carbohydrate 47g16%
Protein 23g46%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 lb chicken breast, shredded
 16 oz tomatillo salsa or salsa verde jar
 1 cup shredded cheese (pepper jack, monteray jack, etc)
 8 whole wheat tortillas
Marinade
 ½ cup honey
 ½ cup fresh lime juice
 1 tbsp chili powder
 ½ tsp smoked paprika
 ½ tsp cumin
 1 tsp chipotle powder
 ¼ tsp cayenne pepper (optional)
 1 tsp onion powder
 1 tsp garlic powder
 ½ tsp salt
 ¼ tsp pepper

Directions

1

Cook chicken breast in crock pot with water under low heat for 8ish hours. Drain water and shred chicken breasts using 2 forks. Let sit for 5 minutes.

2

In a large bowl, mix together the ingredients for the marinade using a whisk. Set shredded chicken in marinade and let sit for 15 minutes

3

Lightly spray 9x13 baking dish with nonstick cooking spray and pour 1/4 cup of the tomatillo salsa on the bottom of the dish.

4

The secret step: lightly toast the tortillas on a nonstick skillet for 30 seconds on each side.

5

Once chicken has soaked up the goodness, drain excess marinade into a separate bowl and set aside

6

Assemble! Fill each tortilla evenly with shredded chicken, any fresh veggies you want to add and shredded cheese. Roll the tortillas up and place them in the baking dish, seam side down. Repeat!

7

Mix the leftover marinade in with the tomatillo salsa and pour over the finished enchiladas. Sprinkle any leftover cheese on top too.

8

Bake, uncovered, at 350 degrees for 30 minutes

Chicken Enchiladas Recipe