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!

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Ingredients

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

Directions

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

384 calories; 7.5 g total fat; 53 mg cholesterol; 1445 mg sodium. 59.6 g carbohydrates; 30 g protein; Full Nutrition

Reviews (52)

Read More Reviews

Most helpful positive review

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
(70)

Most helpful critical review

Rating: 3 stars
02/17/2015
pretty good not good left over tortillas were too gooey Read More
(1)
73 Ratings
  • 5 star values: 56
  • 4 star values: 10
  • 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
(70)
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
(70)
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)
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Rating: 5 stars
07/30/2012
YUM! Read More
(29)
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
(12)
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
(9)
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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)
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: 5 stars
10/31/2012
This recipe was hit at my house. I substituted whole wheat tortillas hot chili powder and black beans w/jalapenos. All good! Read More
(2)
Rating: 3 stars
02/17/2015
pretty good not good left over tortillas were too gooey Read More
(1)