These healthy chicken enchiladas are packed full of veggies and flavour, for a delicious and fresh weeknight Mexican dinner.
What makes these Chicken Enchiladas so healthy?
These healthy chicken enchiladas are a little different from your normal variety of chicken enchiladas. They’re “green” enchiladas, topped with a green coriander tomato salsa instead of a thicker, tomato based sauce, and this is packed with zingy lime and smokey paprika.
- They are high in fibre - I used wholemeal wraps, for extra fibre, and we’ve also got black beans in the filling, which gives you a whopping 20g of fibre per serve.
- High in protein - 76g per serve! This comes from the chicken and black beans. They are incredibly filling.
- Use a wide variety of fresh vegetables and greens, so you more than meet your vitamin A and C requirements.
- Low in saturated fat.
What are in these Healthy Chicken Enchiladas?
- Chicken - They use roast chicken (rotisserie chicken) that you can pick up in the deli or fridge section of your supermarket. We’re going to simply shred this chicken with a fork and then add lots of Mexican spices (cumin, paprika, oregano leaves, onion powder, garlic powder, brown sugar, cinnamon, chilli flakes) and Greek yoghurt for a yummy filling.
- Vegetables - yellow and red capsicum (peppers), zucchini, black beans, coriander, cherry tomatoes, garlic, shallot, corn, lime, avocado.
- Tortillas - use wholemeal wraps.
- Cheese - cheddar and mozzarella mix.
How to make Healthy Chicken Enchiladas
1. Preheat your oven to 180 C and get out a large roasting dish. Spray with olive oil. You want it as wide as the tortillas you will use.
- Olive oil spray
2. Use a fork to shred chicken and place in a bowl.
- ½ roast chicken (rotisserie chicken)
3. Add cumin, paprika, dried oregano leaves, onion powder, garlic powder, brown sugar, cinnamon, chilli flakes (opt.), salt and pepper and Greek yoghurt and stir to combine. Set aside.
- 1.5 tablespoon cumin
- 1.5 tablespoon smoked paprika
- 1 teaspoon dried oregano leaves
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon brown sugar
- ½ teaspoon cinnamon
- ½ teaspoon chilli flakes (opt.)
- 1 teaspoon salt and pepper
- ¼ cup Greek yoghurt
4. Chop capsicum and zucchini. Drain and rinse black beans.
- ½ red capsicum
- ½ yellow capsicum
- 1 zucchini
- 400g can black beans
5. Create enchiladas by layering chicken, capsicum, zucchini and beans in each tortilla. Fold the enchiladas and place in your roasting tray. Place in the oven for 10 minutes.
TIP: We’ll put them in the oven first to toast up, then we’ll add salsa and cheese.
- ½ shredded roast chicken
- ½ red capsicum
- ½ yellow capsicum
- 1 zucchini
- 400g can black beans (drained)
- 6 tortillas
6. To create our salsa we will roughly chop coriander (reserve some for garnish), tomatoes, garlic and shallots and add to a bowl. Add corn kernels. Slice half the lime into wedges and set aside. Slice the rest of the lime in half and squeeze juice, and add to the bowl with salt, pepper and paprika.
- 1 bunch coriander
- 200g cherry tomatoes
- 2 cloves garlic
- 2 shallots
- ½ cup frozen corn kernels
- 3 limes
- Salt and pepper
- 1 tablespoon smoked paprika
7. Remove enchiladas from the oven and evenly pour over the salsa mixture. Top with cheddar and mozzarella mix, and place back in the oven for 10 minutes. Turn the grill on for the last minute to make the cheese golden.
- 250g cheddar and mozzarella mix
8. Slice avocado into fans.
- 1 avocado
9. To serve, top enchiladas with avocado and reserved coriander and lime wedges. Portion out enchiladas. Children may prefer no extra coriander and avocado on the side.
- 1 avocado (sliced)
- Reserved coriander
- 1.5 limes
Substitutions
- Alternative proteins - You could swap rotisserie chicken for poached chicken breast, smoked salmon fillets or pulled pork if you have it.
- Vegetarian - Use pulled jackfruit instead of chicken, you can even often find Mexican or BBQ seasoned jackfruit.
- Gluten Free - Option to use corn tortillas instead of wheat.
- Dairy Free - Use vegan cream cheese or dairy free Greek yoghurt instead of yoghurt. Use shredded dairy free parmesan cheese.
Kid-Friendly Variations
- Don’t use chilli flakes.
- Serve coriander and avocado on the side.
Top tip
Turn your grill on for the last minute of baking so the cheese turns a lovely golden colour.
Equipment
You will need an oven grill, a roasting dish or tray.
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Recipe
Healthy Chicken Enchiladas
Equipment
- Oven grill
- Roasting dish or tray
Ingredients
- 1 teaspoon olive oil
- ½ roast chicken rotisserie chicken
- 1.5 tablespoon cumin
- Smoked paprika 2.5 tbsp
- 1 teaspoon dried oregano leaves
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon brown sugar
- ½ teaspoon cinnamon
- ½ teaspoon chilli flakes opt.
- ¼ cup Greek yoghurt
- ½ yellow capsicum
- ½ red capsicum
- 1 zucchini
- 400g can black beans
- 6 tortillas
- Coriander 1 bunch
- 200 g cherry tomatoes
- 2 cloves garlic
- 2 shallots
- ½ cup frozen corn kernels
- Lime 3
- 250 g cheddar and mozzarella mix
- 1 avocado
- Salt and pepper
Instructions
- Preheat your oven to 180 C and get out a large roasting dish. Spray with olive oil. You want it as wide as the tortillas you will use.1 teaspoon olive oil
- Use a fork to shred chicken and place in a bowl.½ roast chicken
- Add cumin, 1.5 tablespoons paprika, dried oregano leaves, onion powder, garlic powder, brown sugar, cinnamon, chilli flakes (opt.), 1 teaspoon salt and pepper and Greek yoghurt and stir to combine. Set aside.1.5 tablespoon cumin, Smoked paprika, 1 teaspoon dried oregano leaves, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon brown sugar, ½ teaspoon cinnamon, ½ teaspoon chilli flakes, Salt and pepper, ¼ cup Greek yoghurt
- Chop capsicum and zucchini. Drain and rinse black beans.½ yellow capsicum, ½ red capsicum, 1 zucchini, 400g can black beans
- Create enchiladas by layering chicken, capsicum, zucchini and beans in each tortilla. Fold the enchiladas and place in your roasting tray. Place in the oven for 10 minutes.TIP: We’ll put them in the oven first to toast up, then we’ll add salsa and cheese.½ yellow capsicum, ½ red capsicum, 1 zucchini, 400g can black beans, 6 tortillas, ½ roast chicken
- To create our salsa we will roughly chop 1 bunch of coriander (reserve some for garnish), tomatoes, garlic and shallots and add to a bowl. Add corn kernels. Slice 1.5 limes into wedges and set aside. Slice another 1.5 limes and squeeze juice, and add to the bowl with salt, pepper and 1 tablespoon paprika.Coriander, 200 g cherry tomatoes, 2 cloves garlic, 2 shallots, ½ cup frozen corn kernels, Lime, Salt and pepper, Smoked paprika
- Remove enchiladas from the oven and evenly pour over the salsa mixture. Top with cheddar and mozzarella mix, and place back in the oven for 10 minutes. Turn the grill on for the last minute to make the cheese golden.250 g cheddar and mozzarella mix
- Slice avocado into fans.1 avocado
- To serve, top enchiladas with avocado and reserved coriander and lime wedges. Portion out enchiladas. Children may prefer no extra coriander and avocado on the side.Lime, 1 avocado, Coriander
Nico
We all gobbled this up for dinner
Anna Bay
So happy to hear this!