Mexican Main Dishes Enchilada Recipes Chicken Healthier Chicken Enchiladas 4.6 (81) 59 Reviews 15 Photos I've always liked this healthy chicken enchilada 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! Submitted by MakeItHealthy Updated on July 17, 2022 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 15 15 15 15 Prep Time: 35 mins Cook Time: 45 mins Additional Time: 10 mins Total Time: 1 hr 30 mins Servings: 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 4 skinless, boneless chicken breast halves 1 onion, chopped 1 cup light sour cream 1 cup shredded reduced-fat Cheddar cheese 1 tablespoon dried parsley ½ teaspoon dried oregano ½ teaspoon ground black pepper ½ teaspoon salt (Optional) 1 (15 ounce) can tomato sauce ½ cup water 1 tablespoon chili powder ⅓ cup chopped green bell pepper ⅓ cup chopped red bell pepper 1 clove garlic, minced 1 (15 ounce) can black beans, rinsed and drained 8 (10 inch) whole wheat flour tortillas 1 (12 ounce) jar taco sauce ¾ cup shredded reduced-fat Cheddar cheese Directions Preheat the 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 of breasts 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 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 chicken mixture into tortillas. Arrange in a 9x13-inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven until cheese is melted and sauce is bubbling, about 20 minutes. Cool 10 minutes before serving. Editor's Note: This recipe is a healthier version of Chicken Enchiladas. I Made It Print 131 home cooks made it! Nutrition Facts (per serving) 384 Calories 8g Fat 60g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 384 % Daily Value * Total Fat 8g 10% Saturated Fat 4g 19% Cholesterol 53mg 18% Sodium 1445mg 63% Total Carbohydrate 60g 22% Dietary Fiber 9g 33% Total Sugars 5g Protein 30g 60% Vitamin C 20mg 22% Calcium 177mg 14% Iron 4mg 22% Potassium 694mg 15% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.