Fast and Healthy Chicken Enchilada Recipe


Healthy Chicken Enchiladas!

Video taken from the channel: Easy Chicken Recipes


Lighter Chicken Enchilada Everyday Food with Sarah Carey

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Easy Chicken Enchiladas Recipe

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Easy Salsa Verde Chicken Enchiladas Recipe How to Make Chicken Enchiladas

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Healthy Chicken Enchiladas!

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Easy Chicken Enchiladas Food Wishes

Video taken from the channel: Food Wishes


Shredded Chicken Enchiladas | A Sweet Pea Chef

Video taken from the channel: A Sweet Pea Chef

Preheat oven to 375ºF. Mix first six ingredients and set aside. Spray a 9x13-inch baking dish with non-stick cooking spray.

Pour 1/2 can of enchilada sauce in bottom of pan. Follow either method below for layered or rolled. Bake for 20 to 30 minutes or until heated thoroughly. Reserve 1 1/2 cups sauce mixture on the side. Add chicken and beans to pan; cook 3-4 minutes or until chicken is thoroughly heated.

Stack 6 tortillas and wrap stack in damp paper towels and microwave for 15 seconds. Spoon about 1/3 cup chicken mixture in. Directions.

Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles.

Place about 1/3 cup of chicken. Quick, easy and mouthwatering-good! Healthy enchiladas are at your fingertips with this recipe from MyFitnessPal.

The best part about this tasty chicken enchilada recipe from the Skinnytaste Cookbook is that each one is under 200 calories! It’s a guilt-free meal that’s high in protein. Heat the olive oil in a medium skillet over medium-high heat.

Sauté onions and garlic until soft and translucent, about 4-5 minutes. Add chicken, corn, black beans, cilantro, chili powder, cumin and 1/2 cup enchilada sauce to the skillet. Stir to combine and cook for another 4. Preheat Oven to 180’C / 350’F.

Prep a large baking tray by rubbing a little olive oil on the base (you can use parchment paper to make clean up easier). Heat up a large pot on the stove top. Add olive oil and diced onions.

Cook until softened (around 5 minutes). Add chicken pieces. How to Make Healthy Chicken Enchilada Casserole in 4 Easy Steps In a large bowl, toss together chicken, half of the enchilada sauce and half of the cheese. Place 4 of the tortillas in the bottom of the prepared dish, tearing them as necessary to cover the bottom. Top with half of the chicken mixture and drizzle with more enchilada sauce.

Helpful Tips for Making Chicken Enchiladas: I always have shredded chicken breast on hand, I usually make a whole package of chicken breast in my slow cooker to use for recipes throughout the week. Top the chicken with water or broth and cook low 4 to 6 hours. Leftover chicken would also work. Boil chicken until it falls apart, then shred.

Mix 1/2 can of sauce and a little cheese with chicken. Put other 1/2 can on bottom of 11x9 baking dish. Spread 1/2 cup of the remaining salsa onto each of 2 microwaveable plates. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up.

Place 6 roll-ups, seam sides down, in single layer on each prepared plate. Top with remaining salsa and cheese.

List of related literature:

This simple enchilada sauce takes just minutes to make but still has an authentic flavor, especially after it gets warm and bubbly in a baked casserole of keto enchiladas.

“Keto Restaurant Favorites” by Maria Emmerich
from Keto Restaurant Favorites
by Maria Emmerich
Media Alternatives, Incorporated, 2017

Place one tortilla at a time on the prepared pan, spreading 1 heaping tablespoon of enchilada sauce evenly over the top of each, adding ¼ cup pulled chicken, and rolling it up.

“From Junk Food to Joy Food: All the Foods You Love to Eat......Only Better” by Joy Bauer
from From Junk Food to Joy Food: All the Foods You Love to Eat……Only Better
by Joy Bauer
Hay House, 2016

DIVIDE the mixture among the tortillas and top with sour cream, avocado, salsa, cilantro, and lime wedges.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

ASSEMBLE ENCHILADAS: Spread ½ cup sauce over bottom of baking dish.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Toss chicken with brown sugar, 2 tablespoons cilantro, chipotle, 1½ teaspoons salt, ¼ teaspoon pepper, and ¼ teaspoon garlic powder in bowl.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Then spoon the chicken mixture in the center of each tortilla and top with vegetables, cheese, cilantro and squeeze of lime.

“Glycemic Index Diet For Dummies” by Meri Reffetto
from Glycemic Index Diet For Dummies
by Meri Reffetto
Wiley, 2014

Dip one side of each tortilla in sauce; spread 1 tablespoon sauce over other (dry) side of tortilla and top with chicken.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Add the chicken breasts, chipotle chile, and ground cumin and brown the chicken, turning occasionally, for 8 to lO minutes.

“Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories” by Joanne Chang, Michael Harlan Turkell
from Flour, Too: Indispensable Recipes for the Cafe’s Most Loved Sweets & Savories
by Joanne Chang, Michael Harlan Turkell
Chronicle Books LLC, 2013

Add quesadillas, in 2 batches, and cook 3 to 4 minutes on each side or until golden brown.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Roll tortilla tightly around filling and place seam side down in baking dish; arrange enchiladas in 2 columns across width of dish.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Can’t wait to make this, you must be reading my mind because I just made some for dinner but your recipe looks better. also thank you for eating a bite after you make it, I don’t like it when you don’t taste your food and describe the flavores. Love you Sarah. huge fan

  • Just made this tonight. Had to basically double the recipe since I decided on a “lasagna bake” style.
    And holy crap Chef. It was amazing

  • Chef John, This sauce is the best I have ever eaten. The second time I made it I added a couple of habanero chilies to the onions for some extra kick. Everyone who ate it asked me for the recipe.

  • I’ve made this twice now and it’s quickly becoming a favorite! I’m having trouble with the bottom side of the enchilada (just the part that sits on the casserole dish) being too hard to cut with a fork. Any suggestions? I’ve tried spray oil/butter, and I’ve tried sauce. No luck so far. Any suggestions?

  • How many servings does this make and how much calories per serving? I’m thinking about starting to meal prep and watch my calories. So far you have been very helpful!

  • I made this and didn’t like it AT all. I may have done something wrong, though. I think I forgot to chop the chipotles! So the sauce didn’t come out like I wanted. They look SO good though, I may have to try again!


  • Holy Smokes! Wonderful recipe. I must admit, your winning smile got me listening; however, this enchilada recipe won me over. The world needs more people like you!!!..Rob

  • Hey Lacey! You have a definite subscriber here girl! My maiden name is Lacy soooo….lol self explanatory there! Your channel and recipes are so professionally done and I was very impressed. I loved everything and I’m so happy and glad that I found you. You’re awesome girl!

  • I seriously can’t wait to try these!! I love enchiladas!! Thank you for all the healthy recipes. You inspired me to start my weight loss journey and I lost 28 pounds in 3 weeks!! You motivated me to start my weight loss channel. I would love some support.

  • This is a great recipe and method. However, the written recipe on her website is a different method and it can get you confused. My advised is to print the recipe and corrected with the video.

  • hey lovely lady,, love your style..easy and yummy. The way you warm your tortillas in the microwave is good but try to put a wet( not soaked) papertowel on them just for a few warms them up the moisture from the papertowel helps you work with them without breaking ��

  • I used this recipe for my most ambitious cooking attempt ever by far and it worked out beautifully! I used already shredded chicken instead of shredding my own chicken and also used shredded beef and a ton more cheese so I could have beef, chicken, and cheese enchiladas (I had an audience with vegetarians). Worked extremely well.

  • The easiest way to shred the chicken is to throw the hot breasts into a bowl and use your hand mixer. Trust me, it does a nice job in no time flat. It works best while the chicken is still hot/warm.

  • I never bake my enchiladas. I will need to try this recipe to taste the difference. In my recipe I fry the tortilla a few seconds on each side and dip it into my homemade red sauce. Thank you for sharing!

  • I love it, the sauce is really weird, but I made it with real red mexican enchilada sauce and worked out real good.
    Thank you, I love your recipies.

  • Yes! make your own enchilada sauce and make sure you use fresh ground dried chilies to make it it will make a world of difference. Unless you prefer eating your shit from a can like a dog.

  • That’s ALOT of salt the way your doing it, the canned enchilada sauce is loaded with salt, that’s why I make my own, and then you said to “generously ” add SALT and pepper, then the cheese is very salty, I would never make enchilada s like this!!!!

  • Question: I’m cooking for company. So my question is, can I prepare ahead of time and then pour sauce and cheeses about an hour before the guests arrive. And keep in oven until time to serve. Will my tortillas go soft and break just sitting there waiting to be served. Thanks.

  • Good recipe, but would rather keep to the traditional way of making them with corn tortillas, not the cheapy kind but the real corn tortillas if u can make them or buy them somewhere or use a brand that mixes corn and flour into the tortillas. Shredding your cheese is better than the bagged stuff for more authenticity. Hope u don’t mind our tips.^^*

  • loved your video recipe it was great you are great you made me feel comfortable instead of intimidated you are so down to earth I loved the bloopers at the end oh and you are sooooooo! pretty! thank you. ☺


    Made me think of Peter from family guy:

    Haha anyhow great recipe, love it!

  • I like this recipe. I love how you recommended putting the enchiladas in the oven to let them crisp up before adding the sauce and cheese! I hate a soggy enchilada.

  • LOL Cumin’s most underrated spice in the world? Do you know that there is a country called India that has almost 18% of world’s population, and last I checked cumin’s very popular there. Cumin’s definitely not underrated.

  • Saw this video, since I love Food Wish. Squints “Does he use flour tortillas?”

    Used corn tortillas. YES, CHEF JOHN. THANK YOU. The right tortillas for the right dish. Great, as always.

  • Every time I do this my chicken is always still raw in the middle after 20 minutes. I end up having to cook an extra 10 to 15 minutes

  • I’ve cooked many of your recipes and they were all Delicious. I haven’t cooked this yet, but I felt that I needed to thank you for the best laugh I’ve had in days! The unfortunate spoon event had me laughing, the unfortunate fork event cracked me up, but the Second unfortunate fork event put me into hysterics! Both times that I watched it!!! I’m glad you left it in the video, I always enjoy your humor.

    I can’t wait to cook this!!!

  • I tried lots of recipes on you tube, this is good! By the way, I love your nails! I have 3 daughters, they don’t like to cook, 26,36,and 46. I cook for them… I eat the left overs…..thanks

  • For some reason you like the flour tortillas, vs corn! Yours looks pretty good�� I’m gunna try this recipe using flour! I sometimes get tired of the traditional way, and would like to try something new! I might just fry the tortillas a bit though��thank you for sharing!

  • I’m pretty sure down here in Mexico, if you serve guacamole with enchiladas, you go directly to jail. But I guess you already suffered enough with the spoon and all. lol

  • @kate virgin olive oil is more prone to releasing toxins when heated, and it’s more sensitive to liquid (it might burn, catch on fire, boil etc.) than your usual refined vegetable oil.

  • I made these tonight but there were massive covid lineups outside the grocer so I cooked “brave” with what I had on hand. And they were very yummy. My subs were passata, ground turkey, and odds and ends of cheddar, cream cheese, and parmesan. I DID have ancho chili powder, though! I really like the roux aspect of the sauce. A really fun and fast Friday night meal.

  • I made this which was really good… Of course I added my own spices, but I only used the cream mixture inside of the enchiladas, which honestly was all it amounted to anyway. And I used the normal enchilada green sauce on top and as a base as you normally would. They were absolutely fantastic so thank you for helping me create my best enchilada recipe.

  • Your video is great. Made me really excited about making these. Unfortunately in the UK it wasn’t so easy to find Salsa verde sauce in a jar and we had to make our own. We used a Jamie Oliver recipe and it was quite strong especially for someone who doesn’t like anchovies haha. Anyway this recipe wasn’t for us. Just a bit too fishy for a chicken recipe. Just an honest opinion.:) On the other hand, your guacamole recipe was really good! Definitely making that again.:)

  • I agree with one reviewer, you helped me impress my wife. She said it was the best enchiladas I’ve ever made. And I’ve made a lot of them. Just makes you wonder… what did those others taste like…����, thank you for this recipe. We will enjoy this tonite, I must add, you’re presentation is quite engaging…you’re funny, cute, and your delivery makes this an enjoyable video to watch, I smile every time you say…yummy…or the whole shebang! Lol I will subscribe simply because I enjoy your style…thanks again!

  • I’ve “fried” them in water before but you have to use them right away. Also, if you cover your enchie dish with sprayed parchment then aluminum foil, they’ll stay soft and the edges won’t crust up. I just take it off just before serving, letting the cheese kind of crisp up while the oven is turned off. Recover the leftovers and you’re good to go.

  • Oh my word! I wouldn’t have thought to use corn tortillas, but this is AMAZING! I did use a little bit of fresh lime squeezed at the end of sauce making.:) Wonderful! Thank you.

  • Your so pretty and wow congratulations for the change you have made in your life I totally get it being Mexican is hard to change eating habits but because of you I have hope thank you

  • Serving enchiladas stacked like this in my family is called new mexico style and usually topped with an over easy egg. Simply delicious!

  • Gurl…. let me just say YES SI omg love this gonna try this today thank you for the healthy cooking strategies you have put thought and work into your healthy cooking love this. Ooh and I am a new subee so hola amiga keep it coming ����

  • You can always make stacked enchis. You dont need to fry the corn tortilla. Get a baking pan. Dip the tortilla in the sauce add chicken, cheese keep layering it pop it in the oven and waaa laa! Cut you a piece and add the lettuce and whatever else on top!! Your welcome lol!

  • Hey sussie i just discovered your channel a couple of days ago and your awsome. Thank you for sharing your joueney and i love these videos keep making more. You have inspired me to loose weight ��✌

  • WOW
    This is from back in 2014?
    I’m glad this is still on here. I love the simplicity of this meal. boiling the chicken in the pan of enchilada sauce is brilliant.

  • Omg I can’t wait to do this!! My fiancé favorite dish is enchiladas!!!������ I’m sure he will be super happy �� PLEASE DO MORE HEALTHY MEXICAN RECIPES!!!

  • Hey Sussie just a tip on the red chiles, I use scissors to open the chiles and take out the seeds before I boil the skins. Its so much easier this way you should try that next time. Your enchiladas look yummy ��

  • My only question is why do u only have 35k subscribers wth!!!!! Tip the chili California is a lot easier to remove the seeds before boiling them.

  • Doubled and made this last night. A hit with the whole family! My boyfriend cannot stand the taste of cilantro, so I subbed half of one side of the baking dish and the mixture with thinly sliced scallions. Delish!

  • Thank you inspired taste. Sorry I had to go off a little on that girl for being so rude. You can tell you two are just doing something positive and helpful and there’s always those trolls who wanna hide behind social media trying to put others down. Sorry I fell into that, well no I’m not lol she deserved it. But you guys are awesome, and thank you.

  • Way back when, to avoid having to roll AND keep from getting any amount of the edges getting hard… I tried making them layered, in a casserole dish instead. Like a lasagna, overlapping tortillas to cover the bottom (like you did, semi-frying all of them, per se, in a skillet first) then pulled chicken, cheese, sauce, repeat, etc. Could even add jalapeno’s or whatever else someone might like. Top w/ chihuahua cheese & finish w/ some queso fresco… Let cool to set & cut like a lasagna, but tastes like a yummy enchilada. Serves the whole family. Have also done variations w/ tortillas OR noodles, to be more of chicken alfredo lasagna.. BBQ pulled pork w/ tortillas or won-ton wrappers… the choices are endless.:) Whatever your food wish, ENJOY!!! Thanks for sharing.. stay safe & be well.

  • For the full Salsa Verde Chicken Enchiladas Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste:

  • I just found your channel… but I already think you are awesome! You have such a fun upbeat personality!! Thank you for sharing your journey with us. I’m sorry you can’t work out yet but I wanted to stop by and let you know that watching your previous videos inspired me to get back into weight training! Again ty for all the inspiring content you post (definitely checking out your ig), have a blessed day!����

  • I’ve been making enchiladas forever. I had never baked them without sauce before. Mom wife loved these. She had always disliked the mushy texture the tortillas took on. Thanks

  • Hey, guys take it easy on them. I have never used flour either but no reason to be critical of someone who does. I tried it, I prefer corn but no big deal. Live and let live.

  • These are the best enchiladas I’ve ever made! My family loves them! It is now my go to recipe for chickens enchiladas. So super easy and full of flavor. My only change is I use yellow corn instead of flour tortillas. Love love them!����

  • I find you guys very pleasant the music is classy was just right not too loud and I’m noxious quite lovely you guys both speaking was very nice I will definitely come back and subscribe and look for more easy recipes.
    I’m surprised you didn’t suggest more spices.
    Also I was looking ways to cook the chicken since I’m new to this I cut it up to slice it shred it got these giant chicken breast that I had to butterfly and cut in half. Ha ha.
    Either way these chicken enchiladas are going to taste good.

  • Hey guys! Just an FYI, I chose to use flour tortillas in this recipe because I like them. Corn tortillas are a more traditional tortilla used in enchilada recipes, however cooking something to your liking is what makes cooking fun! Thanks for watching ��

  • I have made this many times. I got it when Everyday Food still had a magazine. I miss that magazine, still have them all actually.

  • Making these for the first time ever tomorrow! I want to do it right, and luckily I already bought everything that I’ll need! (Went grocery shopping earlier today, saw the enchilada sauce, and I got the urge to give it a shot, lol). But, stupid me got 10″ tortillas, so I think I’m gonna have to fold both ends in when I’m rolling them. Oh well! Not a biggie.

    Thank you for this video!
    Short, simple, and to the point!
    Just the way these cooking vids should be!

  • If you’re reading this, do yourself a favour and watch Chef John’s recipe for an easy to make sauce that’s extremely good.

    (If you’re a sweet pea chef, sorry lol)

  • ✅ Thank you so much for this recipe!… When I Googled ‘easy enchilada recipes” I got all kinds of (complicated) responses. Then I came across yours. Wonderful! This is exactly what I was looking for. Plus! I have the exact same can of Enchilada sauce that you used!…. I’m making this for just myself so I’ll be scaling it back a bit. But, I’ll let you know how it turned out. ��

  • I’m making them for my boyfriend tonight and I’m also a college student so this was the best video to watch to easily make enchiladas for the first time! I’m also making refried beans and Mexican rice as a side:)

  • lol…Any time I’m having a down spell, Chef John almost ALWAYS finds a way to crack me up without even trying! This time at end with the spoon and fork fail. Love ’em!:)

  • Try heating up the tortillas over an open flame on the stove-top one by one. They get little charred bits on them and it adds such a depth of flavour.

  • You do not need to make your tortillas more pliable, all you are doing is rolling them up and that’s what they’re designed for. You need to practice folding tortillas, not make the tortillas soft and wet. I have never had a problem making parcels out of tortillas for chimichangas so simply rolling them is child’s play, in fact, I think you have more chance of them splitting if they’re wet.

  • I want to take this to my daughters party. When would be a good point to stop and cook the rest at her house? I am thinking after I crisp the tortillas? Then add the sauce and heat there? Or do you have a suggestion? Thanks!

  • Great instructions but I wish there was more visual step by step instructions. Its seems like you’re focused on seeing yourself on video more then the actual dish itself.

  • Wanted ideas for my enchiladas but taking nothing from this video, even though it’s brilliant, peppers and salsa in my sauce, chicken breast cooked on site, cheese and jalapeño to cover, microwave tortillas 30 secs… in a pile ��������

  • Sarah you are AWESOME! I was always afraid to do enchiladas in the oven because I did not think they would turn out. Yours looked perfect!

    My mom always taught to me to dip each tortilla in the chili, fry each tortilla then stuff it with Monterey cheese, onion or meat and roll them fast. Your style looks so much faster. I am not as fast as my mama, but getting closer.

    I will surprise my family with your way. I liked your video a lot! By the way I love Cilantro whole too perfect garnish. Thank you a bunch for your time!:)

  • Just finished making these. They were awesome. The only suggestion I have is if you’d like them spicy add more than just 2 taplespoons of chipotle in adobo sauce. I added 4 tablespoons and I could barley taste any spiciness.

  • Thank you so much for sharing this recipe! I plan on making it tonight for dinner. It’s kid friendly, quick and budget friendly which I’m sure we all need right due to the shut down:) God bless!

  • If i’m standing with leftover chicken and want to make these, would I have to make them (for freezing) the same day, or would it be okay to wait for the next day with the freezing? Will it keep if I store it 1 day in the fridge, then make the dish and freeze?:) My parents always taught me to freeze the same day as it’s cooked, so I’m just curious!