HEALTHY CHICKEN ENCHILADAS RECIPES
HEALTHIER CHICKEN ENCHILADAS I RECIPE | ALLRECIPES
I've always liked this recipe because it is quick and easy. I'm always looking for ways to cut out excess fat so I use reduced-fat cheese and sour cream. I also like to add fiber to make the meal a little healthier for my family so I add black beans and some bell peppers. This also adds color! To make it super healthy I use whole-wheat flour tortillas. And it still tastes just as delicious!
Provided by MakeItHealthy
Categories World Cuisine Latin American Mexican
Total Time 1 hours 15 minutes
Prep Time 35 minutes
Cook Time 30 minutes
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook chicken in a nonstick skillet over medium heat, until no longer pink and juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain excess fat. Cube chicken and return to skillet. Add onion, sour cream, 1 cup Cheddar cheese, parsley, oregano, and ground black pepper. Heat until cheese melts, about 3 minutes. Stir in salt, tomato sauce, water, chili powder, green bell pepper, red bell pepper, garlic, and black beans.
- Roll even amounts of mixture into tortillas. Arrange in a 9x13-inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese.
- Bake uncovered in preheated oven until cheese is melted and sauce is bubbling, about 20 minutes. Cool 10 minutes before serving.
Nutrition Facts : Calories 383.8 calories, CarbohydrateContent 59.6 g, CholesterolContent 53.2 mg, FatContent 7.5 g, FiberContent 9.1 g, ProteinContent 30 g, SaturatedFatContent 3.7 g, SodiumContent 1444.7 mg, SugarContent 5.2 g
HEALTHY CHICKEN ENCHILADAS RECIPE - FOOD.COM
Found on the American Institute for Cancer Research's website. A healthy, good-tasting enchilada. By the way, these enchiladas turn out huge, so one will most likely be enough for one person. Also, this does take a while to make, but it's worth it. One problem with these enchiladas is that they're high in sodium, but you can easily leave out some salt or reduce the amount of sauce you put on the chicken.
Total Time 2 hours 30 minutes
Prep Time 1 hours 30 minutes
Cook Time 1 hours
Yield 4 big enchiladas, 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Lightly coat a baking sheet with oil spray. Place tomatoes, onion and garlic on sheet. Bake 15 minutes or until onion and garlic are golden. Remove vegetables, cool, and transfer to a blender. Add chili pepper, cumin, salt and pepper, and puree until smooth. Set a aside.
- Prepare enchiladas: Combine paprika, cumin, and chili powder, in small bowl. Mix in oil and just enough water to form a paste. Rube paste on chicke. Set chicken aside for 15-30 minutes. Grill or broil chicken 5 to 7 minutes on each side or until juice runs clear when pricked with a fork. Cool. Cut into thin strips.
- Lay tortillas on a work surface. Cover each with 1/4 of the chicken, 2 tablespoons cheese, and 2 tablespoons green chile. Roll up and place in a 9 by 13 inch baking pan, seam-side down. Cover with sauce. Bake at 350 degrees 17-22 minutes or until sauce bubbles.
- Enjoy :].
Nutrition Facts : Calories 202.6, FatContent 5.3, SaturatedFatContent 1, CholesterolContent 75.5, SodiumContent 682.2, CarbohydrateContent 12, FiberContent 3.5, SugarContent 5.2, ProteinContent 27.6
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