Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Healthier Chicken Enchiladas Recipe
Healthier chicken enchiladas provide quick and easy preparation methods for those seeking nutritious Mexican cuisine options without compromising authentic flavors completely. This health-focused recipe demonstrates how simple ingredient substitutions can create lighter versions of beloved comfort foods. The healthy approach makes Mexican cuisine accessible for various dietary needs.
I’ve always liked this healthy chicken enchilada recipe because it is quick and easy. I’m always looking for ways to cut out excess fat so I use reduced-fat cheese and sour cream. I also like to add fiber to make the meal a little healthier for my family so I add black beans and some bell peppers. This also adds color! To make it super-healthy I use whole wheat flour tortillas. And it still tastes just as delicious!
Prep Time:
35 mins
Cook Time:
45 mins
Additional Time:
10 mins
Total Time:
1 hr 30 mins
Servings:
8
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Ingredients
4 skinless, boneless chicken breast halves
1 onion, chopped
1 cup light sour cream
1 cup shredded reduced-fat Cheddar cheese
1 tablespoon dried parsley
½ teaspoon dried oregano
½ teaspoon ground black pepper
½ teaspoon salt (Optional)
1 (15 ounce) can tomato sauce
½ cup water
1 tablespoon chili powder
⅓ cup chopped green bell pepper
⅓ cup chopped red bell pepper
1 clove garlic, minced
1 (15 ounce) can black beans, rinsed and drained
8 (10 inch) whole wheat flour tortillas
1 (12 ounce) jar taco sauce
¾ cup shredded reduced-fat Cheddar cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Cook chicken in a nonstick skillet over medium heat until no longer pink and juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center of breasts should read at least 165 degrees F (74 degrees C).
Drain excess fat. Cube chicken and return to skillet. Add onion, sour cream, 1 cup Cheddar cheese, parsley, oregano, and black pepper. Heat until cheese melts, about 3 minutes. Stir in salt, tomato sauce, water, chili powder, green bell pepper, red bell pepper, garlic, and black beans.
Roll even amounts of chicken mixture into tortillas. Arrange in a 9×13-inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese.
Bake uncovered in the preheated oven until cheese is melted and sauce is bubbling, about 20 minutes. Cool 10 minutes before serving.
Editor’s Note:
This recipe is a healthier version of Chicken Enchiladas .
Nutrition Facts (per serving)
| 384 | Calories |
| 8g | Fat |
| 60g | Carbs |
| 30g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 384 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 4g | 19% |
| Cholesterol 53mg | 18% |
| Sodium 1445mg | 63% |
| Total Carbohydrate 60g | 22% |
| Dietary Fiber 9g | 33% |
| Total Sugars 5g | |
| Protein 30g | 60% |
| Vitamin C 20mg | 22% |
| Calcium 177mg | 14% |
| Iron 4mg | 22% |
| Potassium 694mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
