You will be amazed to discover how quick and easy these healthy chicken enchiladas are! This chicken enchilada recipe is gluten-free and can be made in as little as 30 minutes! #healthy #chicken #enchiladas #recipe #glutenfree #easy #quick #30minutemeals #dinner #Mexican | Delightful Mom Food
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3.75 from 4 votes

Healthy Chicken Enchiladas

You will be amazed to discover how quick and easy these healthy chicken enchiladas are! This chicken enchilada recipe is gluten-free and can be made in as little as 30 minutes!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Entree, Main Course, Main Dish
Cuisine: Mexican
Keyword: Chicken Enchilada Recipe, Chicken Enchiladas, Easy Chicken Enchiladas, Gluten Free, Healthy Chicken Enchiladas
Servings: 4 people
Calories: 348kcal
Author: Danielle | Delightful Mom Food

Ingredients

  • 10 ounces Enchilada Sauce
  • 1 cup cooked chicken pulled, shredded, or diced very small
  • 1 cup cheese shredded, Mexican blend
  • 10 corn tortillas soft
  • 2 tablespoons olive oil

Toppings:

  • cabbage or lettuce shredded
  • cilantro chopped
  • tomatoes diced
  • onions diced
  • lime wedges to squeeze the juice on top
  • avocado slices
  • salsa

Instructions

  • Preheat the oven to 400 degrees F. Spray a casserole dish with cooking spray.
  • Chop the chicken into fine pieces if not using pulled or shredded chicken. Have the cheese and tortillas ready to assemble.
  • Heat about ½ teaspoon oil in a non-stick pan and heat a tortilla on low-medium heat to warm gently. This helps the tortilla not to break when it is folded. After about 30 seconds or until it is slightly warm remove it from the pan. Add a small amount of chicken and cheese (about 1 tablespoon of each). On top of that add 1 tablespoon of enchilada sauce. Put more enchilada sauce on one of the sides to act as a “glue” to seal the tortilla together when it is wrapped/rolled up. Roll up the tortilla and close the side with the enchilada sauce. Carefully transfer to the baking dish and repeat for each enchilada.
  • After all the chicken enchiladas are rolled up and placed in the baking dish, top with the remaining enchilada sauce (or desired amount) and use a knife or spoon to spread evenly over the tortillas. Optional to top with extra cheese. Cover with foil and transfer to the oven to bake. Bake for 20 minutes.
  • While the chicken enchiladas are baking chop up toppings. Once the chicken enchiladas are finished baking after 20 minutes, remove from the oven, add the toppings and serve right way while warm.

Notes

Nutrition is based off the chicken enchiladas and does not include the toppings or extra cheese.
Items needed for this recipe:

Nutrition

Calories: 348kcal | Carbohydrates: 35g | Protein: 21g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 56mg | Sodium: 908mg | Potassium: 229mg | Fiber: 5g | Sugar: 5g | Vitamin A: 785IU | Vitamin C: 1.4mg | Calcium: 261mg | Iron: 1.8mg