Rating: 4.63 stars
80 Ratings
  • 5 star values: 61
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1

I've always liked this recipe because it is quick and easy. I'm always looking for ways to cut out excess fat so I use reduced-fat cheese and sour cream. I also like to add fiber to make the meal a little healthier for my family so I add black beans and some bell peppers. This also adds color! To make it super healthy I use whole-wheat flour tortillas. And it still tastes just as delicious!

Recipe Summary test

prep:
35 mins
cook:
30 mins
additional:
10 mins
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Cook chicken in a nonstick skillet over medium heat, until no longer pink and juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain excess fat. Cube chicken and return to skillet. Add onion, sour cream, 1 cup Cheddar cheese, parsley, oregano, and ground black pepper. Heat until cheese melts, about 3 minutes. Stir in salt, tomato sauce, water, chili powder, green bell pepper, red bell pepper, garlic, and black beans.

  • Roll even amounts of mixture into tortillas. Arrange in a 9x13-inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese.

  • Bake uncovered in preheated oven until cheese is melted and sauce is bubbling, about 20 minutes. Cool 10 minutes before serving.

Editor's Note:

This recipe is a healthier version of Chicken Enchiladas I.

Nutrition Facts

384 calories; protein 30g; carbohydrates 59.6g; fat 7.5g; cholesterol 53.2mg; sodium 1444.7mg. Full Nutrition
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Reviews (80)

Most helpful positive review

Rating: 5 stars
06/20/2012
I used FF plain yogurt instead of the sour cream and corn tortillas just because I prefer them. I also threw my peppers and onion in the pan and sauteed them slightly, but they were still crunchy, which I like. I also did not roll the tortillas but made them into a layered casserole. I love the addition of red bell pepper and black beans to this healthier version. I enjoyed this dish and would definitely make it again. Read More
(71)

Most helpful critical review

Rating: 3 stars
02/17/2015
pretty good not good left over tortillas were too gooey Read More
(1)
80 Ratings
  • 5 star values: 61
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
06/19/2012
I used FF plain yogurt instead of the sour cream and corn tortillas just because I prefer them. I also threw my peppers and onion in the pan and sauteed them slightly, but they were still crunchy, which I like. I also did not roll the tortillas but made them into a layered casserole. I love the addition of red bell pepper and black beans to this healthier version. I enjoyed this dish and would definitely make it again. Read More
(71)
Rating: 5 stars
07/03/2012
This recipe is a winner. I used whole wheat tortillas instead of white flour and added a bit more of the green and red peppers because my husband loves them. Also I found I didn't need nearly as much taco sauce as the recipe called for but that could just be my personal preference. The dish turned out beautifully and I swear it tastes exactly like the full fat version. I will definitely make this again! Read More
(47)
Rating: 5 stars
07/30/2012
YUM! Read More
(29)
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Rating: 4 stars
09/05/2012
I made several modifications to this based on what I had - we also love spicy food so I add kick to everything. I halved and butterflied two giant chicken breasts, added S&P, cooked on a grill pan and minced the chicken. I pre-cooked the onion and peppers before adding anything else (about double the peppers), and used diced hot cherry pepper instead of red (just one). I used fat-free yogurt in place of sour cream, added a can of diced tomatoes instead of sauce, added 1/4 salsa, and added 2 tsp. cumin, 1/4 cup taco seasoning and exchanged cilantro for oregano, and used white beans instead of black. As with any dish like this I cooked the filling for about 20 minutes. I used whole wheat tortillas and only used enough taco sauce to cover the enchiladas (maybe 1/3 cup). I only had 4 tortillas, so the rest of the filling is...dare I say, delicious chicken chili?? Read More
(13)
Rating: 5 stars
01/21/2013
This dish was a hit at my dinner party this weekend! I skipped tomato sauce, onions & garlic and used salsa instead - all those ingredients are already in there! I did as someone suggested and used cilantro instead of oregano. I was able to make 12 enchiladas but not over stuffing them and they were very filling. Read More
(10)
Rating: 5 stars
11/25/2012
I made this pretty much following the recipe to a tee and it was delicious. I did end up using more than 8 tortillas and using 2 casserole dishes but that just meant that we had some leftovers which was fine with me. When I make this again I think I'll sprinkle some fresh avocado on top to make it a little more healthy after it comes out of the oven. Read More
(6)
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Rating: 4 stars
01/28/2015
Mine came out a little less thick than desirable so I ended up having to heat it in the skillet for longer to thicken it up and then refrigerated it overnight and had the enchiladas the next day for dinner. They tasted great. I substituted Greek yogurt for sour cream and used organic multi-grain tortillas. Read More
(3)
Rating: 5 stars
02/22/2015
I really like this recipe as a base recipe I changed the red sauce to green chili sauce and I used fat free cheddar cheese cottage cheese and sour cream also low carb whole wheat tortillas. I baked my chicken breasts for an hour then put my chopped red onion green and red bell pepper in with the chicken for 20 mins. after that all cooked I mixed my cottage cheese fat free cheddar cheese 1 package of green chili enchilada sauce and sour cream in with my chopped up chicken breasts. I spooned my enchilada mixture into my tortillas and rolled them up in rows in my baking pan. then I poured my other package of green chili sauce on top of the rolled up tortillas and then sprinkled a package of fat free cheddar cheese on top. I baked it on 350 for 35 min. turned out better than I could have imagined. Read More
(3)
Rating: 5 stars
10/13/2012
Unlike other users I made it more caloric. I used full fat sour cream and cheese. However I used less chicken and more veggies. I also added a couple of jalapenos because we love heat. This recipe is delicious. My daughter loved it and my husband asked that it become a staple in our household. Read More
(3)
Rating: 3 stars
02/17/2015
pretty good not good left over tortillas were too gooey Read More
(1)