When you’re craving warm and cozy comfort food, nothing satisfies more than a plate of creamy chicken enchiladas. I mean, what could be better than rolled tortillas, stuffed with melted cheese, onions, garlic, and perfectly-tender shredded chicken, and then smothered in salsa? These are my Healthy Chicken Enchiladas, and they come together with minimal ingredients and prep, so you can spend less time in the kitchen and more time enjoyed a delicious, comforting meal with your loved ones!
Friends, when it comes to comfort food, there is no dish more warm and comforting than chicken enchiladas. Soft and tender chicken, stewed with spices, and rolled into a tortilla that’s drenched with cheese and salsa… I mean come on, is there anything better than that? Growing up chicken enchiladas were one of my favorite dishes, especially on the rare occasion that we would go out to a Mexican restaurant. And now, I love making it as a comforting dinner recipe!
My version of chicken enchiladas are healthier and made better-for-you, with just a few simple and easy ingredients. It starts with the Perfectly Cooked Chicken Breast – and if you haven’t tried out my recipe yet, you MUST! It’s my secret to getting my chicken perfectly-cooked, every single time, and works like a charm.
Then, it comes together with onion, garlic, spices, cheese, and, of course, the salsa and tortillas. I use traditional, burrito-sized flour tortillas for this recipe. However, if you want a gluten-free / grain-free alternative, I love the Siete brand tortillas! Just be sure to be extra careful with them, as they tend to be more fragile than flour tortillas.
Oh, and don’t forget the salsa. While this recipe calls for salsa verde, any salsa will do! And if you want to take this recipe to the next level, you can use my Quick & Easy Blender Salsa for a refreshing twist!
What You Need to Make This Easy Weeknight Dinner Recipe
- š Cooked Chicken Breasts: These enchiladas are filled with shredded chicken, and the best way to make them is by preparing the chicken breasts ahead of time! This is my method for making Perfectly Cooked Chicken, every time, and
- Salsa Verde: It wouldn’t be enchiladas without the salsa! Delicious salsa verde adds the best flavor to these enchiladas. My favorite is by Siete!
- š§ Onion & Garlic: Fresh onion and garlic are key to making any good enchilada recipe, and this recipe is no exception!
- Ghee or Avocado Oil or Olive Oil: To cook the enchilada filling, you can use either ghee, avocado oil, or olive oil. All of the above work just as well!
- šÆ Tortillas: Burrito-sized tortillas are perfect for this recipe! You can use either flour or gluten-free tortillas – both work just as well.
- Sea Salt & Black Pepper: A pinch of sea salt and black pepper adds the best flavor to these enchiladas. Don’t skip this!
- š§ Shredded Mexican Cheese: You can use either dairy or non-dairy cheese, in this recipe. Both work just as well, and taste absolutely delicious!
- Garnishes: This is optional, but I love garnishing these enchiladas with diced tomatoes, jalapeƱo, and avocado, for a delicious and healthy twist.
How to Make These Delicious Healthy Enchiladas
To make these enchiladas, start by preparing the seasonings. Dice the onion and mash the garlic, setting them aside. Next, heat a pan, on the stove, over medium-high heat and add in the oil.
Once the pan is hot, add in the onion and sautĆ© it for 2-3 minutes. Then, add in the mashed garlic and a pinch of sea salt and ground black pepper and cook it alongside the onion for another 3-4 minutes, or until it’s nice and fragrant. Use a fork to shred the cooked chicken breast. Add it to the pan with the onion and garlic and allow them to cook for another 3-4 minutes before removing it from the heat.
Next, preheat your oven for 350 F. Assemble the enchiladas by laying the out tortillas on a countertop and spray both sides of them with oil. Grab an 8Ć8 baking dish and pour 1/4 jar of the salsa into the bottom of the dish.
Next, fill each tortilla with some chicken mixture and roll them up tightly. Then, place the enchiladas, folds-side-down into the baking dish. Repeat until all of the enchiladas have been assembled and the tray is filled. Pour the remaining salsa on top of the rolled enchiladas, and sprinkle the shredded Mexican cheese on top, if using.
Finally, transfer the baking dish to the oven for 20 minutes. If you want, you can turn on the broiler for 2 minutes at the end, so that the cheese gets browned. Once it’s done, remove it from the oven. Add any garnishes on top that you desire, then serve and enjoy!
Frequently Asked Questions
Yes, they can! To make these enchiladas gluten-free, simply swap out the flour tortillas for a gluten-free alternative. I love the Siete tortillas, which are soft, pliable, and grain-free, making them perfect for these enchiladas.
And, to make them dairy-free, simply swap out the cheese for a dairy-free alternative, or omit the cheese all together!
I love to serve these enchiladas alongside chips and a delicious, homemade salsa (like my Copycat Chipotle Corn Salsa or my Mango Avocado Salsa), or a side of Cilantro Lime Rice and beans!
And, if you’re looking for drink ideas, nothing pairs better with these enchiladas than my Frozen Mezcal Mango Margarita.
Yes! Simply assemble the enchiladas, place them into the baking dish, and then wrap the dish in foil. Store the baking dish in the fridge until you’re ready to bake them, then follow the baking instructions as directed.
Absolutely! You can swap out the shredded chicken for ground beef, ground turkey, or even shredded tofu or black beans for a plant-based option.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! Iām also now on Pinterest, so stop by and take a look at whatās new.
** Photography by Tanya Pilgrim
Ingredients
- 2-3 Cooked Chicken Breasts
- 2 Jars Salsa Verde
- 1 Onion, diced
- 3 Cloves Garlic, mashed
- 1 Tablespoon Ghee or Avocado Oil or Olive Oil
- 6-8 Tortillas, burrito-sized
- Sea Salt, to taste
- Ground Black Pepper, to taste
For Garnishing:
- Ā¼ Cup Diced Tomatoes
- Ā½ JalapeƱo, sliced
- Ā½ Avocado, sliced
- Ā½ Cup Shredded Mexican Cheese
Instructions
- To make these enchiladas, start by preparing the seasonings. Dice the onion and mash the garlic, setting them aside.
- Next, heat a pan, on the stove, over medium-high heat and add in the oil.
- Once the pan is hot, add in the onion and sautƩ it for 2-3 minutes.
- Then, add in the mashed garlic and a pinch of sea salt and ground black pepper and cook it alongside the onion for another 3-4 minutes, or until it's nice and fragrant.
- Use a fork to shred the cooked chicken breast. Add it to the pan with the onion and garlic and allow them to cook for another 3-4 minutes before removing it from the heat.
- Next, preheat your oven for 350 F.
- Assemble the enchiladas by laying the out tortillas on a countertop and spray both sides of them with oil.
- Grab an 8×8 baking dish and pour 1/4 jar of the salsa into the bottom of the dish.
- Next, fill each tortilla with some chicken mixture and roll them up tightly.
- Then, place the enchiladas, folds-side-down into the baking dish. Repeat until all of the enchiladas have been assembled and the tray is filled.
- Pour the remaining salsa on top of the rolled enchiladas, and sprinkle the shredded Mexican cheese on top, if using.
- Finally, transfer the baking dish to the oven for 20 minutes. If you want, you can turn on the broiler for 2 minutes at the end, so that the cheese gets browned.
- Once it's done, remove it from the oven. Add any garnishes on top that you desire, then serve and enjoy!
Rate & review
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What others are saying
This is my first time making enchiladas! I used rotisserie chicken, half a jar of Trader Joeās enchilada sauce and 1 jar of salsa verde. Followed the instructions & they came out perfect! Thank you so much. This will be part of my dinner rotation.
I am so happy that you enjoyed it, Patricia! Thank you so much for your review!
Great recipe. I only used 1 jar of salsa and made 7 enchiladas. Yummy! Serve with a cauliflower rice low carb side and salad. Thanks, Nicole!!
I am so happy to hear that, Sharon! Thank you for your review!!