I am NOT a very good meal planner. We have always homeschooled, so our schedules have historically been very flexible, allowing us to be out doing fun family activities on weeknights. That usually led to eating out and no need to meal plan. One of my New Year’s resolutions this year is to make cooking dinner a priority. Another thing I have been trying to do, is find easy weeknight meal recipes that we don’t mind eating as left-overs so that I can make a double batch and we can eat it two nights. I love that because it makes it so I only have to cook every other night. This easy healthy chicken enchiladas recipe is a go-to for me lately. They are SO easy you can have them in the oven in about 20 minutes. That is my kind of meal!
Kids are notoriously picky eaters, and so I always try to sneak as many fruits and vegetables into everything I make as possible. This easy healthy chicken enchiladas recipe makes it simple to hide lots of healthy veggies and ingredients disguised as delicious Mexican food.
I don’t know what happened, but as soon as Andy became a teenager it was like he became allergic to anything healthy. 🙂 Depending on what your kids will tolerate, you can really have fun with this chicken enchilada filling. I always add black beans and corn to the filling. (Added nutrients and fiber woohoo!) . You could also add diced red and yellow peppers. I love watching the kids gobble it up.
Easy Healthy Chicken Enchiladas Ingredients
Shredded Rotissere chicken, flour tortillas, a can of black beans, enchilada sauce, shredded cheese and C&W Vegetables petite sweet corn (you can use the petite white and golden corn too).
- 16 Flour Tortillas
- 1 bag of C&W Frozen Corn
- 4 Cups of Mexican Blend Shredded Cheese
- 1 15oz can of Black Beans (drained and rinsed)
- 2 20oz can of enchilada sauce
- 1 lb of cooked, shredded chicken (I use a rotissere chicken)
- Mix shredded chicken, 2 cups of shredded cheese, rinsed black beans, bag of frozen corn and half of the enchilada sauce together in a big bowl.
- Heat tortillas on the stove top (optional)
- Fill each tortilla with ⅛ of the filling
- Roll each enchilada up and place it in a 9x13 pan.
- Cover with remaining enchilada sauce and cheese
- Bake for 35 minutes at 350 degrees.
- Broil for last 2 minutes if desired.
Cut up the chicken into bite size pieces. Toss it in a bowl with half the cheese, your bag of C&W frozen corn, the can of black beans (drained a rinsed), and half the enchilada sauce and mix everything together.
You don’t have to do this next step, but I like to, and I do think it makes a difference with your final product, but if you don’t have time…skip it! I like to grill the tortillas before I fill them. Just place them on a frying pan and heat them up on each side until the get a little bubbly.
Fill your tortillas with a hearty amount of the filling. This recipe will make about 16 enchiladas.
Roll the enchilada up and place it in a 9×13 dish. I like to use these great foil, disposable pans because I am that lazy and don’t like to do dishes. Ha! I buy them in bulk and keep them on hand for everything. They are great to have on hand when you need to take dinner to someone or a dish to a party. Cover your enchiladas with the remaining sauce and cheese. Bake in the oven for 35 minutes. Because the filling is already cooked, you are really just baking these long enough to heat them through.
I like to put them under the broiler for about 2-3 minutes on high at the end to get the cheese on top really bubbly and golden.
Serve these easy healthy chicken enchiladas with a bit of sour cream, avocado and lime and you have a healthy, delicious and easy weeknight meal!
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