This Healthy Chicken Enchilada recipe is so easy to prep and makes a delicious weeknight dinner. The slow cooker chicken filling can be made ahead of time to help get this meal on the table in 30 minutes or less.
You can use a store bought sauce or make your own homemade enchilada sauce.
This recipe was made using a red enchilada sauce (containing chili powder) so the flavor is mild. You can also use green enchilada sauce. Green enchilada sauce is usually made with tomatillos and mild green chiles. But it can include jalapenos to give it more heat. Check your store bought sauce and choose the one with the amount of heat you enjoy.
Healthy Chicken Enchilada Recipe
This recipe starts by creating the cooked shredded chicken filling to be used to make these enchiladas. You can bake the chicken in the oven but I prefer to use a slow cooker. This makes the chicken incredibly easy to shred.
You can make the shredded chicken ahead of time and store it in the refrigerator or the freezer until you are ready to put the enchiladas together. Here’s what you’ll need for this recipe.
Ingredients for Healthy Chicken Enchiladas:
For the shredded chicken mixture:
- Boneless, skinless chicken breasts – use about 1 to 1 1/2 pounds of chicken breast. You can also substitute boneless, skinless chicken thighs. Both taste delicious in this recipe.
- Green Chiles – I used a 4 ounce can of green chiles.
- Cream Cheese – I used full fat cream cheese. If you want to cut back on calories you can swap this out for light or fat free cream cheese. The cream cheese mixes in with the juice created when the chicken is cooking to make a light creamy sauce.
- Dried Onion – dried diced onion adds flavor without adding a lot of carbs to this recipe.
For the chicken enchiladas:
- Flour tortillas – you can use flour tortillas or corn tortillas for this recipe. There are lots of different types of tortillas available in your local grocery store. Swap out the flour tortilla for whole wheat tortillas, tortillas that include added vegetables such as spinach or tomato or even high fiber tortillas. Choose the type of tortilla that works best for your whole family.
- Enchilada sauce – Look for red sauce or green enchilada sauce at your local store. They are usually in the same section where ingredients for tacos are sold. Check the heat level on your sauce. Go for mild or choose one that is spicier for added heat.
- Shredded cheddar cheese – use your favorite type of shredded cheese. We like to use sharp cheddar cheese or pepper jack cheese in our enchiladas. If you are trying to cut back on calories swap out regular shredded cheese for a low fat cheddar cheese.
- Toppings for the enchiladas include diced tomatoes, sliced black olives, sour cream, cilantro or parsley (fresh or dried).
To make the shredded chicken:
Place the chicken breasts in a crockpot.
Spread chopped green chilies over the chicken. Sprinkle dried onion over the green chiles.
Add the cubes of cream cheese to the top of the mixture.
Cook the chicken on low for 6 to 8 hours or high for 4 to 5 or until chicken is tender enough to shred.
Once the chicken is cooked remove it from the crockpot and use two forks to shred the chicken. Put the meat back into the crockpot and stir into the liquid.
To assemble these healthy chicken enchiladas:
Preheat the oven to 400F.
Heat the tortillas in the microwave for 30 to 45 seconds to soften them which will make it easier to roll them without the tortilla breaking.
Make a small row of shredded chicken, about 2 to 3 tablespoons worth, in the middle of the tortilla. Sprinkle 1-2 tablespoons of shredded cheese over the chicken if desired.
Roll the cooked chicken mixture in the tortilla. Once completely rolled, place seam side down in a pan.
Spoon the enchilada sauce over the top of the rolled enchiladas.
Sprinkle the remaining cheese over the top.
Place in the oven and bake for 12 to 15 minutes or until the cheese is melted.
Remove from oven and serve. Top with a drizzle of sour cream and your favorite toppings such as sliced black olives, diced tomatoes, sliced green onions, red onion, a sprinkle of fresh cilantro or parsley, avocado slices, Mexican cheese such as Cotija cheese and whatever other toppings you enjoy on your healthy chicken enchilada casserole.
How to store these healthy chicken enchiladas:
Store these enchiladas in the refrigerator in a covered airtight container for 3 to 5 days.
Can I freeze these chicken enchiladas?
Yes you can easily freeze the prepped chicken enchiladas before adding sauce to them. Roll each one up and carefully place in a freezer bag or container. When you are ready to make the enchiladas place them frozen in your baking or casserole dish and top with the enchilada sauce before baking.
You can also freeze the shredded chicken filling by itself. When you want to make enchiladas just remove a container of the frozen filling, thaw and continue with the recipe instructions on rolling/baking them.
Can I use shredded rotisserie chicken to make enchiladas?
Yes you can swap out the crockpot shredded chicken for shredded store-bought rotisserie chicken or shredded leftover chicken.
Place the green chilies, cream cheese, dried onion and about 1/2 a cup of chicken broth in a sauce pan. Heat until the cream cheese melts and stir in the shredded rotisserie chicken. This should make a quick version of the sauce that is made when the chicken is cooked in the slow cooker to make these easy keto enchiladas.
How do I reheat the chicken enchiladas?
They can be reheated in the microwave (about 1 minute) or even in the oven (350 degrees F until heated through).
Are chicken enchiladas healthy?
These chicken enchiladas are waistline friendly. Shredded chicken is baked in tomato based enchilada sauce. You can help to control the calories by swapping out the full fat cream cheese for light or fat free cream cheese. Do the same with the shredded cheese.
Portion out any high calorie toppings such as sour cream (or light sour cream) or guacamole to help keep calories in check.
Serve these enchiladas with a green salad to add a boost of vegetables.
You can also serve them with brown rice, black beans or even refried beans. Both are high in fiber which helps keep you feeling full for longer.
Try adding your favorite salsa or try some of this easy to make Homemade spicy salsa or freshly made Pico de Gallo to get in more vegetables.
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Equipment
- Baking dish
- Slow cooker
Ingredients
- 16 ounces boneless, skinless chicken breasts
- 4 ounces Green Chiles canned, diced
- 1 tablespoon Dried Chopped Onions
- 4 ounces Cream Cheese
- 10 Flour Tortillas
- 8 ounces shredded cheddar cheese
- 14 ounces Enchilada Sauce jarred or canned
Instructions
TO MAKE THE SHREDDED CHICKEN:
- Place the chicken breasts in a crockpot. Spread chopped green chiles over the chicken. Sprinkle dried onion over the green chiles. Add the cubes of cream cheese to the top of the mixture.
- Cook the chicken on low for 6 to 8 hours or high for 4 to 5 or until chicken is tender enough to shred.
- Once the chicken is cooked remove it from the crockpot and use two forks to shred the chicken. Put the meat back into the crockpot and stir into the liquid.
TO ASSEMBLE THE ENCHILADAS:
- Preheat the oven to 400F.
- Heat the tortillas in the microwave for 30 to 45 seconds to soften them which will make it easier to roll them without the tortilla breaking.
- Make a small row of shredded chicken, about 2 to 3 tablespoons worth, in the middle of the flour tortilla. Sprinkle 1-2 tablespoons of shredded cheese over the chicken if desired.
- Roll the cooked chicken mixture in the tortilla. Once completely rolled, place seam side down in a pan.
- Spoon the enchilada sauce over the top of the rolled enchiladas.
- Sprinkle the rest of the cheese over the top.
- Place in the oven and bake for 12 to 15 minutes or until the cheese is melted.
- Remove from oven and serve. Top with a drizzle of sour cream, sliced black olives, diced tomatoes, sliced green onions, a sprinkle of fresh cilantro or parsley, avocado slices, Mexican cheese such as Cotija cheese and whatever other toppings you enjoy on your enchiladas.
Nutrition
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Tried this recipe last night and it was absolutely delicious and very easy to make! It will definitely be added to my meal planning roster. Thank you.