Chicken Enchiladas with Black Beans



Chicken enchiladas sound difficult to make, but this recipe is simple! Make 5-6 chicken enchiladas in no time. It's enough for 2 people and a few leftovers. I used whole wheat tortillas and packed the ingredient list with lean protein. Add all the fresh toppings you want and serve the best healthy chicken enchiladas!





makes 5-6 enchiladas

  • 6 whole wheat tortillas
  • 1/2 red onion, diced
  • 3 cloves garlic, minced
  • 1 lb ground chicken
  • 1 can black beans, rinsed
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper
  • 1 can green chile enchilada sauce
  • 1/2 cup salsa verde (green tomatillo salsa)
  • Shredded pepper jack or cheddar cheese

optional toppings: diced avocado, diced red onion, cilantro


Pre-heat oven to 375 degrees. Sauté the onion and garlic in olive oil over medium heat for about 4-5 minutes. Add the ground chicken and crumble while stirring until meat is white. Add the black beans and seasonings. Season with salt and pepper to taste. Stir in 1/2 cup of the enchilada sauce and 1/4 cup of the salsa. Pour the remaining enchilada sauce in the bottom of a 9 x 9 baking dish. Place a heaping spoonful of filling in the center of each tortilla and roll tightly, placing the seam side down in the dish. Pour any leftover filling on top of rolled enchiladas. Pour another 1/4 cup of green salsa over the enchiladas. Generously sprinkle cheese, covering the top of the enchiladas. Bake uncovered for 20-25 mins. Top with suggested toppings and serve warm.