This six-ingredient, healthy Mexican enchilada recipe is perfect for a quick dinner.

By: Jodie Shield, MEd, RDN

Got a craving for Mexican food, but you’re short on time? Skip the greasy fast food and whip up a batch of my ch-easy chicken enchiladas. This six-ingredient feast takes only minutes to make. To trim prep time, I use deli-roasted chicken breasts and canned beans (black or pinto) which I rinse under running water to remove about 40% excess sodium. Sometimes I skip the chicken and toss in diced sweet bell peppers and onions instead. Top off this zesty enchilada recipe with my homemade guacamole and pico de gallo and you and your family will be eating a healthy Mexican enchilada meal pronto!

For more healthy Mexican recipes download my free app Eat Healthy Homemade Meals from iTunes or Google Play!

Ch-Easy Chicken Enchilada

12 servings

Prep Time = 15 minutes

Cooking Time = 30 minutes

Ingredients:

  • 1 (8 ounce) package cream cheese
  • 1 cup of your favorite salsa
  • 2 cups shredded cooked chicken breast
  • 1 (15 ounce) can black beans, drained
  • 12 (6 inch) flour tortillas
  • 2 cups shredded cheddar cheese

Steps:

  1. Preheat oven to 350°F.
  2. In large saucepan over medium heat, combining cream cheese and salsa. Cook stirring, until melted and well blended. Stir in chicken and pinto beans.
  3. Fill tortillas with cheese-chicken mixture, roll and place into 2 1/2 x 11 inch-baking dishes. Sprinkle cheese over top. Cover with aluminum foil.
  4. Bake for 30 minutes or until heated through. Garnish with lettuce, tomatoes, or sour cream.

Nutritional Information per Serving (1 enchilada): 305 calories, 19 grams protein, 25 grams carbohydrate, 14 grams fat, 7 grams saturated fat, 55 milligrams cholesterol, 4 grams fiber, 3 grams sugar, 695 milligrams sodium

 

 

 

 

 

 

 

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About Author

Jodie
Jodie

Jodie Shield, M.Ed., R.D., L.D.N. Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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