Shredded chicken is mixed with green chiles, cumin and a touch of lime juice then rolled in whole grain tortillas topped with a chunky, flavorful enchilada sauce. Bake in the oven and a healthy, high protein dinner is on the table in no time.
I’m a total fiend for Mexican food. Tacos, burritos, chimichangas, enchiladas … I want it all! The cheesier, spicier, meatier, the better. Bring it on. But most of the time Mexican tends to be pretty darn unhealthy. Deep fried tortillas, mountains of shredded cheese, these are a few of my favorite things but not conducive to staying fit and healthy.
So of course, when I’m not splurging I make Mexican food a little healthier at home. These Healthy Chicken Enchiladas with Chunky Enchilada sauce are amazing. Spicy, high protein, dairy free, refined sugar-free and all nestled in a sprouted grain tortilla that packs a whole grain punch. 
I like to make these in individual portions, nestle them in a mini loaf pan and freeze them. Then I’ve got a healthy meal option to take to work or to make on a night when I’m not up for cooking. These healthy chicken enchiladas are a big win and will help keep you full, satisfied and on track with your nutrition goals.
Print
Baked Chicken Enchiladas with Smoky Tomato Sauce
- Total Time: 50 minutes
- Yield: 5 servings 1x
Description
Tender shredded chicken rolled in warm tortillas and smothered in a homemade, smoky fire-roasted tomato sauce. A satisfying and wholesome take on a beloved Mexican classic.
Ingredients
- 1 pound (454g) boneless,skinless chicken breasts (cooked and shredded)
- 4 ounce (113g) can green chiles
- 3 tablespoons (44ml) lime juice
- 2 teaspoons (10ml) cumin
- salt and pepper (to taste)
- 14.5 ounce (411g) can fire-roasted tomatoes
- 14.5 ounce (411g) can enchilada sauce or canned tomato sauce
- 1 tablespoon (15ml) olive oil
- 1/2 cup (118ml) onion (chopped)
- 4 garlic cloves minced
- 1 teaspoon (5ml) cumin
- 1 teaspoon (5ml) chili powder
- 1/4 cup (59ml) chopped cilantro
- Salt and pepper to taste
- 10 sprouted grain tortillas
Instructions
- Preheat oven to 350°F (177°C).
- In a large pan, heat olive oil over medium heat. Add garlic, onion and spices and sauté for 5 minutes.
- Add fire-roasted tomatoes and cilantro. Reduce heat and simmer for 20 minutes to create the sauce.
- In a mixing bowl, mix together shredded chicken, lime juice, green chiles, cumin, salt, and pepper.
- Spray 9×9 inch (23×23 cm) baking dish with non-stick spray.
- Spread 1/3 of the enchilada sauce on the bottom of the dish.
- Spoon chicken mixture into tortillas, roll each one, and place in dish seam-side down.
- Pour remaining sauce over the top of rolled tortillas and bake for 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Mexican
Frequently Asked Questions
What kind of tortillas should I use for the Sensible Chicken Enchiladas?
For this recipe, you should use whole grain or sprouted grain tortillas to keep it healthy and add a whole grain punch.
How can I adjust the spice level in the enchilada sauce?
To adjust the spice level, you can add more or fewer green chiles according to your preference, or incorporate additional spices like cayenne pepper for extra heat.
What can I substitute for the shredded chicken in this recipe?
You can substitute shredded chicken with shredded turkey or a plant-based protein like jackfruit to maintain the high protein content while keeping it healthy.
