Healthy Chicken Enchiladas with Homemade Sauce Recipe

If you’re looking for a flavorful, wholesome dinner that feels comforting but won’t weigh you down, you’re going to want to try this Healthy Chicken Enchiladas with Homemade Sauce Recipe. Trust me, when I first made this, I was blown away by how rich and satisfying the sauce tasted while still keeping everything light and nourishing. Plus, once you get the sauce down, these enchiladas come together pretty quickly, making them perfect for weeknight meals or a cozy weekend feast.

Ingredients You’ll Need

Each ingredient in this Healthy Chicken Enchiladas with Homemade Sauce Recipe plays a role in building layers of flavor and keeping things balanced. When shopping, I like to pick fresh produce and choose low-sodium broth to control saltiness.

• Olive oil: Helps sauté garlic and onions, and adds heart-healthy fats.
• Garlic: Fresh minced garlic gives the sauce and filling a deeply savory punch.
• Tomato sauce: The base for our enchilada sauce, choose one with no added sugar for best flavor.
• Low sodium chicken broth: Keeps the sauce moist and flavorful while controlling sodium levels.
• Adobo sauce: This smokey chipotle-infused sauce from a can of chipotle peppers adds subtle heat and complexity.
• Chili powder, cumin, oregano, salt, and pepper: Key spices that give the sauce and filling that classic Mexican flavor profile.
• Yellow onion: Adds a sweet, caramelized depth when sautéed.
• Cooked shredded chicken: I usually use leftover rotisserie chicken; it’s easy and juicy.
• Corn: Fresh or frozen corn kernels add a touch of sweetness and texture.
• Black beans: Adds fiber and protein, making the filling even more satisfying.
• Cilantro: Fresh and bright, this herb is essential for that classic enchilada zip.
• Whole wheat flour tortillas: The healthier alternative to regular tortillas, adding some wholesome fiber.
• Mexican shredded cheese: Melts beautifully; I often use a blend of cheddar and Monterey Jack for gooey goodness.

Variations

I love how versatile this Healthy Chicken Enchiladas with Homemade Sauce Recipe is. I’ve swapped in different veggies or proteins, and each variation comes out delicious — so please feel free to put your own spin on it!

• Vegetarian version: Swap shredded chicken for sautéed mushrooms and add extra black beans or sweet potatoes for a hearty, meat-free filling — my friends rave about this twist!
• Spice it up: If you like more heat, I double the adobo sauce or add chopped fresh jalapeños — it gives it a lively kick without overpowering the flavors.
• Cheese-free: Use a dairy-free cheese or leave off cheese entirely for a lighter dish; the homemade sauce packs enough punch to keep things tasty.
• Low carb swaps: Try using low-carb tortillas or serve the filling over cauliflower rice for a grain-free option.

How to Make Healthy Chicken Enchiladas with Homemade Sauce Recipe

Step 1: Make the Flavor-Packed Enchilada Sauce

Start by heating olive oil in a medium saucepan over medium heat. I always wait until the oil is hot but not smoking, then add the minced garlic. Sauté it just about a minute until fragrant — you don’t want it browned or bitter. Next, dump in the tomato sauce, chicken broth, adobo sauce, and all the spices. Stir everything together and bring it to a boil. Once boiling, lower the heat and let it simmer gently for 5–10 minutes, stirring now and then until the sauce thickens just enough to coat the back of a spoon. This step is where the magic happens; that smoky, spicy flavor really develops here!

Step 2: Prepare the Savory Chicken Filling

While the sauce simmers, heat a tablespoon of olive oil in a large skillet on medium. Toss in the chopped yellow onions and minced garlic, cooking until they’re soft and translucent — about 2 minutes. Then add the shredded chicken, corn, black beans, half a cup of your homemade enchilada sauce, and the spices like chili powder and cumin. Don’t forget the chopped cilantro! Stir everything well and let it cook together for about 5 minutes until warmed through and well combined. This filling is bursting with flavor thanks to the layers of seasoning and fresh herbs.

Step 3: Assemble the Enchiladas

Lightly spray a 13×9-inch casserole dish with nonstick spray, then spread a little bit of your enchilada sauce on the bottom to prevent sticking. Now, take one whole wheat tortilla and fill it with about a heaping 1/3 cup of the chicken mixture. Roll it up as tightly as you can — this just helps keep everything neat during baking — and place it seam-side down or up (I personally prefer seam-side up so they don’t unroll). Continue filling and rolling all eight tortillas, lining them up side by side in the casserole dish.

Step 4: Top and Bake Until Bubble-Worthy

Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure to cover as much as you can — this keeps them moist and adds that shiny saucy goodness. Then sprinkle shredded Mexican cheese all over the top. Bake the dish uncovered in your 375°F oven for about 20 to 25 minutes. You’ll know it’s ready when the cheese has melted fully and the sauce around the edges is bubbling happily. The smell alone will have you drooling!

How to Serve Healthy Chicken Enchiladas with Homemade Sauce Recipe

Garnishes

I usually top these enchiladas with plenty of fresh cilantro, a dollop of Greek yogurt or light sour cream for creaminess, and a squeeze of lime for brightness. Sometimes I add sliced avocado or a sprinkle of chopped green onions — these fresh touches really lift the dish.

Side Dishes

My go-to sides are simple but complement the flavors perfectly: a fresh green salad, Mexican-style street corn salad, or a light cabbage slaw with lime and chili powder. These sides add crunch and coolness against the warm enchiladas.

Creative Ways to Present

For special occasions, I like to serve these enchiladas in individual ramekins layered with sauce and cheese, then baked and presented with garnishes on top. It feels fancy but keeps the cozy vibes. You can also top with colorful diced tomatoes and slices of jalapeño for a festive fiesta on the plate!

Make Ahead and Storage

Storing Leftovers

I let the enchiladas cool completely, then cover the dish tightly with foil or plastic wrap and store in the refrigerator. They keep well for up to 3-4 days, making them perfect for easy lunches or dinners later in the week.

Freezing

You can freeze this recipe either before baking or after it’s cooked. Just wrap tightly with foil and plastic wrap and freeze for up to 3 months. When you want to enjoy, thaw in the fridge overnight before reheating.

Reheating

Reheat leftovers covered in the oven at 350°F for 15-20 minutes until warmed through and cheese is melty again. If you’re in a hurry, heat individual portions in the microwave covered loosely with a damp paper towel to keep moisture.

FAQs

Final Thoughts

Making this Healthy Chicken Enchiladas with Homemade Sauce Recipe has become one of my favorite ways to enjoy Mexican-inspired comfort food without the guilt. I genuinely love how the homemade sauce takes center stage and how easy it is to tailor the filling to suit your tastes and what you have on hand. Give it a try for your next dinner — I promise your family will go crazy for it, and you’ll enjoy feeling good about what’s on the table. Let me know how it turns out!

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