Healthy Chicken Enchiladas
Ingredients
Chicken
-
1
lb
boneless, skinless chicken breast, shredded
-
½
tablespoon
olive oil
-
to taste
salt
Sweet Potatoes
-
2
large
sweet potatoes, cubed
-
1
tablespoon
olive oil
-
2
teaspoons
garlic powder
-
1
teaspoon
ground cumin
-
to taste
salt
Enchilada Sauce
-
15
oz
canned tomato sauce
-
⅓
cup
water
-
1½
tablespoons
chili powder
-
½
tablespoon
garlic powder
-
1
teaspoon
ground cumin
-
1
tablespoon
Franks hot sauce
-
⅛
teaspoon
salt
Enchiladas
-
6-8
large
whole grain tortillas
-
15
oz
canned refried black beans
-
½
cup
shredded cheddar cheese
-
1
large
lime
-
1
large
avocado, sliced
-
to taste
fresh cilantro, chopped
Instructions
- Preheat the oven to 350°F and prepare two baking sheets with nonstick spray.
- On one baking sheet, toss sweet potatoes with olive oil, garlic powder, cumin, and salt.
- On the second baking sheet, drizzle chicken breasts with olive oil and season with salt and pepper.
- Bake both sheets for 20-25 minutes, then let the chicken cool for 5 minutes before shredding.
- For the enchilada sauce, combine all sauce ingredients in a saucepan, bring to a boil, then simmer for 10 minutes.
- In a 9x13-inch casserole dish, pour half of the enchilada sauce on the bottom.
- To assemble the enchiladas, spread refried beans on a tortilla, add roasted sweet potatoes and shredded chicken, then roll tightly.
- Place the rolled enchiladas in the casserole dish and repeat until all are made.
- Pour the remaining sauce over the enchiladas and bake for 10 minutes.
- Sprinkle cheese on top and bake for an additional 10 minutes.
- Garnish with lime juice, fresh cilantro, and sliced avocado before serving.
Nutrition Facts (estimated)
Servings
8
Calories
308
Total fat
9g
Total carbohydrates
36g
Total protein
21g
Sodium
mg
Cholesterol
mg
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