Description
A delicious and healthy take on classic chicken enchiladas packed with sautéed vegetables, shredded chicken, and a creamy Greek yogurt blend, all baked to perfection with red enchilada sauce and melted cheese. This recipe is perfect for a wholesome family meal that’s flavorful and nutritious.
Ingredients
Scale
Enchilada Sauce
- 1 1/2 cups red enchilada sauce *
Vegetables and Chicken Mixture
- 1/2 tablespoon olive oil
- 1 cup diced onion (120 grams)
- 1 1/2 cups diced bell pepper (180 grams/about 1 medium-large)
- 1 cup diced zucchini (100 grams)
- 3 cups shredded chicken (340 grams/about 1 pound raw & then cooked)*
- 1/2 heaping cup Greek yogurt (5 ounces – 0% fat)
- 1 tablespoon chili powder
- 1/2 tablespoon dried oregano
- Salt and pepper, to taste
Assembly
- 10 corn tortillas
- 1 cup shredded cheese (2.5 ounces – blend of cheddar and Monterey jack)
Optional Toppings
- Cilantro
- Avocado
- Jalapenos
- Greek yogurt or sour cream
Instructions
- Make enchilada sauce: Prepare homemade red enchilada sauce if preferred or use your favorite store-bought variety to save time.
- Preheat and prepare baking dish: Heat your oven to 350°F (175°C). Spread 3 tablespoons of enchilada sauce evenly across the bottom of a 13×9-inch baking dish.
- Cook vegetables and mix: Heat olive oil in a large sauté pan over medium heat. Add diced onion with a pinch of salt and pepper, sauté for 3-4 minutes until softened. Add diced bell peppers and cook 2-3 minutes, then add zucchini and sauté an additional 3-4 minutes. Remove from heat and stir in shredded chicken, Greek yogurt, 1/4 cup enchilada sauce, chili powder, dried oregano, and season with salt and pepper. Mix thoroughly to combine all ingredients.
- Warm tortillas: Moisten a clean dishcloth or paper towels, wrap the tortillas completely, and microwave for 30 seconds. Flip and microwave for another 15-20 seconds until tortillas are warm and pliable to prevent cracking when rolling.
- Assemble enchiladas: Spoon about 1/3 heaping cup of the chicken and vegetable mixture onto one side of each warmed tortilla. Carefully roll and place seam-side down into the baking dish. Repeat for all tortillas. Pour remaining enchilada sauce evenly over the rolled tortillas and sprinkle shredded cheese on top.
- Bake: Cover the baking dish with foil and bake for 15 minutes. Remove the foil and bake uncovered for an additional 5 minutes until the cheese is melted and bubbly.
- Serve and garnish: Remove from oven and let cool slightly. Garnish with optional toppings like fresh cilantro, sliced avocado, jalapenos, or extra Greek yogurt or sour cream. Enjoy warm.
Notes
- Make enchilada sauce and shredded chicken a couple of days ahead and store in the refrigerator to save preparation time.
- Using store-bought enchilada sauce will alter the nutritional content of the dish.
- Adjust the spice level by adding more or less chili powder or jalapenos according to your preference.
- Greek yogurt adds creaminess and reduces fat compared to sour cream, making this version healthier.
- Use corn tortillas to keep the recipe gluten free.
Keywords: healthy chicken enchiladas, baked enchiladas, Mexican chicken recipe, low fat enchiladas, Greek yogurt enchiladas