Healthy Chicken Enchiladas

These healthy chicken enchiladas are packed full of veggies and flavour, for a delicious and fresh weeknight Mexican dinner.

5 from 3 votes

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Course: Main Course

Cuisine: Mexican

Keyword: Chicken, Chicken Enchilada Recipe, Easy Chicken Enchiladas, Healthy Chicken Enchiladas, Healthy Enchiladas, Mexican

Total Time: 30

Servings:

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

Video

Nutrition