Go Back
Freshly baked healthy chicken enchiladas on a plate, topped with tomatoes, cilantro, and melted cheese.

Healthy Chicken Enchiladas

Restaurant-style chicken enchiladas made lighter: rotisserie chicken breast and black beans in a quick homemade red sauce, rolled in warm corn tortillas, topped with sauce and Colby Jack and broiled until bubbling.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 6 servings (2 enchiladas each)
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 3 cups shredded rotisserie chicken breast
  • 1 medium onion chopped
  • 1 cup unsalted chicken broth
  • 15 oz unsalted tomato sauce 1 can
  • 1 tablespoon flour
  • 1 1/2 tablespoons chili powder
  • 2 teaspoons cumin
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon kosher salt
  • 15 oz unsalted black beans 1 can, rinsed and drained
  • 12 corn tortillas
  • 3/4 cup shredded Colby Jack cheese
  • 1 tomato diced, for topping
  • chopped cilantro for topping

Method
 

  1. Pull the breast meat off a rotisserie chicken and shred it (about 3 cups). Chop the onion.
  2. In a large saucepan, whisk the onion, chicken broth, tomato sauce and flour. Add the chili powder, cumin, garlic powder, red pepper flakes and salt. Bring to a boil over medium-high heat and let thicken about 2 minutes.
  3. Reserve 1 1/2 cups of sauce for the top. Stir the chicken and black beans into the rest and heat 2-3 minutes. Turn off the heat.
  4. Wrap the corn tortillas in damp paper towels and microwave 25-30 seconds so they bend without breaking.
  5. Spoon about 1/3 cup of filling into each tortilla, roll, and place seam-side down in a large glass pan sprayed with cooking spray.
  6. Pour the reserved sauce over the top, pressing it between the enchiladas, and sprinkle with the cheese.
  7. Broil 3 minutes until the cheese bubbles and browns (or bake at 350°F about 10 minutes). Top with diced tomato and cilantro.

Notes

For extra heat, add a diced chipotle in adobo or a jalapeño to the sauce. Serve with chips and cilantro-lime salsa instead of sour cream.