Healthy Green Chile Chicken Enchiladas

introduction

This healthy green chile chicken enchiladas recipe is simple and full of flavor. It uses shredded chicken, mild green chiles, low-fat cheese, and a light enchilada sauce for a lower-sodium meal you can enjoy any night. For a light chicken dinner idea that fits with this meal, try healthy homemade chicken soup to pair with your enchiladas.

why make this recipe

This recipe is quick, low in fat, and uses simple ingredients you can find at any store. It makes a family-sized meal and warms up well the next day. It is a good choice when you want a tasty dinner that is also easy to make.

how to make Healthy Green Chile Chicken Enchiladas

Heat a little oil and cook onion until soft. Add the shredded chicken, green chiles, cumin, salt, and pepper and stir for a few minutes so the flavors blend. Warm the tortillas so they bend without breaking. Put some chicken mix into each tortilla, roll them, and place them in a baking dish. Cover with low-sodium enchilada sauce and sprinkle with low-fat cheese. Bake until the cheese melts and the dish is hot all the way through.

Ingredients :

• 2 cups cooked, shredded chicken
• 1 cup green chiles, diced
• 1 cup low-fat cheese, shredded
• 12 corn tortillas
• 1 cup enchilada sauce (low sodium)
• 1/2 cup onion, diced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• Salt and pepper to taste

Directions :

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat and sauté the onion until translucent.
3. Add the shredded chicken, green chiles, cumin, salt, and pepper. Mix well and cook for 5 minutes.
4. Warm the tortillas in a dry skillet until pliable.
5. Spoon a portion of the chicken mixture into each tortilla, roll them up, and place seam-side down in a greased baking dish.
6. Pour enchilada sauce over the top and sprinkle with cheese.
7. Bake for 20-25 minutes until the cheese is melted and bubbly.
8. Serve hot, garnished with fresh cilantro if desired.

how to serve Healthy Green Chile Chicken Enchiladas

Serve hot from the oven with a simple side salad, steamed vegetables, or a scoop of plain Greek yogurt on top. Add lime wedges and fresh cilantro for a bright finish. The dish pairs well with beans or a light soup.

how to store Healthy Green Chile Chicken Enchiladas

Let the enchiladas cool to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes until heated through, or microwave individual portions until warm.

tips to make Healthy Green Chile Chicken Enchiladas

• Warm tortillas before rolling so they do not break.
• Use cooked rotisserie chicken to save time.
• Taste the chicken mix before rolling and adjust salt and spices.
• Use low-fat cheese and low-sodium sauce to keep it lighter.

variation (if any)

• Add black beans or corn to the chicken mix for more texture.
• Use whole-wheat or small flour tortillas if you prefer.
• Make it spicier by using hot green chiles or adding a pinch of chili powder.

FAQs

Q: Can I make these ahead of time?
A: Yes. Assemble the enchiladas, cover, and refrigerate for up to 24 hours. Bake when ready.

Q: Can I freeze the enchiladas?
A: Yes. Freeze in an airtight container for up to 2 months. Thaw in the fridge and bake until hot.

Q: Can I use flour tortillas instead of corn?
A: Yes. Flour tortillas work well and are often easier to roll without breaking.

Q: Is there a vegetarian option?
A: Yes. Replace chicken with cooked beans, tofu, or a mix of sautéed vegetables.

Q: How can I make it less spicy?
A: Use mild green chiles and check the enchilada sauce for heat level. Add more cheese or plain yogurt to tame spice.

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