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Chicken & Cheese Enchiladas

November 20, 2009

One of my favorite treats at Mexican restaurants are enchiladas. I admit, I don’t get them often due to their higher calorie count, but they are so good when done right. The last thing I want to eat on a blustery winter day is a salad. I want something warm, hearty and fattening. Enchiladas are so easy to make healthy, this version is lighter with half the amount of calories than the regular enchilada, yet it still retains all the mouth-watering flavors. It tastes hearty, but not heavy.

Although enchiladas might seem daunting with all its finely chopped ingredients, it is actually super easy and quick to make. Store-bought sauces and packaged chilies make it easier, just be careful to choose brands that are low salt or salt free. To cut down on the fat and calories, I use reduced-fat cheese and grill skinless chicken breasts. Grilling the chicken helps keeps the fat content down because much of the fat drips off during cooking. Serve the enchiladas with a spinach salad or grill some vegetables and you’ll have a meal that’s decadent enough to fool anybody.

Chicken & Cheese Enchiladas

Serves 4


  • 4 (4-ounce) boneless, skinless chicken breasts
  • 1/8 teaspoon salt and pepper
  • 11/4 cups canned medium traditional enchilada sauce (red)
  • 1/2 cup light cheddar cheese, divided
  • 1/3 cup fresh cilantro leaves, chopped
  • 1 can black beans (15 ounce)
  • 1 medium onion, diced
  • 1 green bell pepper, finely chopped
  • 1 cup cooked corn
  • 4 yellow corn tortillas


1. Preheat a grill to high heat. Preheat the oven to 400 degrees.

2. Season chicken with salt and pepper, then place the breasts side by side on the grill.

3. Cook the breasts for 5-7 minutes per side or until no longer pink inside. Remove from the grill and let stand 5 minutes.

4. In a medium pan over medium heat, saute onion and bell pepper until cooked through. Remove from heat and stir in black beans and cooked corn.

5. Coarsely chop chicken breasts and combine with vegetable mixture.

6. Place tortillas in a baking dish with cooking spray. Layer with meat/vegetable mixture. Fold the sides of tortilla into the center so they overlap, creating a tube, and place the tube seam side down in the baking dish. Repeat with the remaining tortillas and chicken mixture, placing them side by side in the dish. Ladle the enchilada sauce over the top then sprinkle the tops evenly with the cheese.

7. Bake at 400 for 10 minutes until the cheese is melted. Let stand for 5 minutes before topping with cilantro.

4 Comments leave one →
  1. November 21, 2009 12:38 am

    I’m usually too lazy to actually roll enchiladas, so I just stack them in a casserole fashion. Good luck on CIM!!! I’ve heard it’s a fast race – you will rock it!

    • andee permalink
      November 21, 2009 1:38 am

      Thanks! Good luck with the Disney training

  2. November 21, 2009 1:42 am

    These look great, I think I need to have these this weekend.

  3. November 29, 2009 6:25 pm

    Great recipe variation there. I agree that there are few things better on a cold day —- I love them after a day of skiing here in Colorado!

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