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Chicken Vegetable Enchiladas

Sharing my healthy chicken enchiladas today! Try my Chicken Vegetable Enchilada for your next family dinner, healthier and absolutely delicious!

Healthy Chicken Enchiladas

Are you ready for some healthy chicken vegetable enchiladas? You are going to love this “lower” fat version I have developed for you. I’m not completely crazy, so I still add cheese to the top of my enchiladas, low fat or not. Some things you just can’t get rid of in my opinion, but as always, you can certainly leave out the cheese….but don’t. Lol!

You’ll also find that I have a homemade enchilada sauce for you. If you haven’t made your own enchilada sauce, you are going to love it. I swear, no matter if the label says mild or not, most enchilada sauces at the grocery store are so spicy for my kids. I finally took matters into my own hands and developed my own. This one is similar to the one that is in my cookbook, but I use some greek yogurt to make it a little creamy. Yum! Can’t wait for you to try this one. Enjoy friends!

Try my Skinny Greek Yogurt Chicken Salad Recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.

How To Make Healthy Chicken Enchiladas

  1. Preheat oven to 350 degrees F. Heat the olive oil into a large skillet or dutch oven over medium heat. Saute your onions and garlic for 5 minutes then add your chicken broth, cornmeal, chili powder, cumin, paprika, salt and pepper. Stir to combine. Transfer this mixture plus diced or crushed tomatoes to a high powered blender. Blend until smooth. Transfer sauce to a large bowl and stir in 1/4 cup greek yogurt. Spoon about 1/2 cup sauce into the bottom of a 9×13 baking dish. Set aside.
  2. Heat remaining olive oil into a large dutch oven over medium heat. Saute your leeks or onions, chopped asparagus and zucchini for about 5 minutes. Add your cooked chicken pieces. Spoon chicken and vegetables into the center of each warm tortilla. Roll and place seam side down into your baking dish. Continue filling and rolling until pan is filled. I used about 12 per pan. Continue with another pan if you have remaining ingredients or save for another use. Pour enchilada sauce over rolled tortillas and sprinkle with shredded cheese. Bake for 25-30 minutes until cheese is melted. Remove and serve hot.

How To Make Homemade Enchilada Sauce

  1. You’ll add some cumin, smoked paprika, salt and pepper. Give it all a good stir. The mixture will be chunky and thick. Add a can of diced or crushed tomatoes to a high powered blender along with your thick mixture. Blend until smooth. Transfer all of this to a large bowl and stir in your greek yogurt. Sauce is done!

Here is what your sauce will look like. I’d say it takes about 10 minutes to make. Not bad for homemade sauce!

Now that your sauce is done, we can whip up the enchilada filling. I used some of our favorite vegetables. I have asparagus, zucchini and fennel with some roasted chicken I found at Trader Joe’s.

Saute all of your vegetables with some olive oil until softened slightly, about 5-8 minutes.

Add your chicken and get ready to fill those corn tortillas.

How To Assemble Chicken Enchiladas

Spoon about 1/2 cup of enchilada sauce into the bottom of your baking dish. Add a couple spoonfuls of chicken and vegetables into the center of warm white corn tortillas. Carefully roll and place seam side down into your baking dish. Continue until your pan is full. Pour your sauce over top.

Spread your sauce evenly then sprinkle with just a little shredded cheese. Bake for about 25 minutes.

Ahhhh, dinner is served. Enjoy!

Healthier Chicken Vegetable Enchiladas

These Healthier Chicken Vegetable Enchiladas make the pefect dinner for family and friends! A little lighter than your typical enchilada recipes.
Course: Dinner
Cuisine: Mexican
Prep Time 30 mins
Cook Time 30 mins
Servings: 12
Calories: 237kcal
Author: Jenny
Cost: 20
Print Pin

Ingredients

Homemade Enchilada Sauce

  • 2 tablespoons extra virgin olive oil
  • 1 cup chopped white onion
  • 3 cloves minced garlic
  • 1/2 cup reduced sodium chicken broth
  • 2 tablespoons cornmeal
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 15 ounce can diced or crushed tomatoes
  • 1/4 cup plain greek yogurt

Enchilada Prep

  • 2 tablespoons extra virgin olive oil
  • 1/2 pound or about 3 cups chopped fresh asparagus
  • 1 zucchini halved and sliced
  • 1 1/2 cups finely chopped fennel or onion
  • 3 cups cooked shredded or chopped chicken breast
  • 12 white corn tortillas
  • 1 cup shredded cheddar cheese

Instructions

  • Preheat oven to 350 degrees Heat the olive oil into a large skillet or dutch oven over medium heat. Saute your onions and garlic for 5 minutes then add your chicken broth, cornmeal, chili powder, cumin, paprika, salt and pepper. Stir to combine. Transfer this mixture plus diced or crushed tomatoes to a high powered blender. Blend until smooth. Transfer sauce to a large bowl and stir in 1/4 cup greek yogurt. Spoon about 1/2 cup sauce into the bottom of a 9×13 baking dish. Set aside.
  • Heat remaining olive oil into a large dutch oven over medium heat. Saute your leeks or onions, chopped asparagus and zucchini for about 5 minutes. Add your cooked chicken pieces. Spoon chicken and vegetables into the center of each warm tortilla. Roll and place seam side down into your baking dish. Continue filling and rolling until pan is filled. I used about 12 per pan. Continue with another pan if you have remaining ingredients or save for another use. Pour enchilada sauce over rolled tortillas and sprinkle with shredded cheese. Bake for 25-30 minutes until cheese is melted. Remove and serve hot.

Nutrition

Calories: 237kcal | Carbohydrates: 20g | Protein: 15g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 227mg | Potassium: 392mg | Fiber: 4g | Sugar: 4g | Vitamin A: 809IU | Vitamin C: 10mg | Calcium: 133mg | Iron: 2mg
Keywords: chicken enchilada recipe, chicken enchiladas, healthy chicken enchiladas, homemade enchilada sauce