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All Natural Easy Chicken Enchilladas

All Natural Easy Chicken Enchilladas


  • Canola or grapeseed oil
  • 1 green bell pepper, diced
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cups shredded, cooked chicken
  • 1 15 ounce can all-natural Enchilada sauce
  • 4 ounces canned green chiles
  • 1 1/2 cups shredded cheese
  • 1 - 10 8-inch whole wheat tortillas


  1. Preheat oven to 375 degrees F. Spray a 9 x 13 pan with nonstick spray.
  2. Heat a large skillet over medium heat. Add 1 tablespoon oil and saute onions and peppers for about 4 minutes. Add garlic and continue cooking for another 3-4 minutes, until all veggies are tender. Turn off heat and let cool slightly.
  3. In a large mixing bowl, combine sauteed veggies, shredded chicken, all but 3 tablespoons of enchilada sauce, and green chiles. Fold in 1 cup cheese.
  4. Fill each tortilla with a "strip" of filling down the center. Roll up tortilla and place seem side down in pan. Continue until you've used up all the filling and tortillas.
  5. Brush remaining 3 tablespoons of enchilada sauce on top of the prepared tortillas in the pan. Sprinkle with remaining 1/2 cup of cheese.
  6. Bake uncovered for 20 minutes, or until enchiladas are heated through and golden. Serve with light sour cream, diced avocado, and/or salsa.


  • Recipe provided by Jenna Braddock, R.D.

Nutrition Information

Per serving: 315 kcal cal., 14 g fat (5 g sat. fat), 891 mg sodium, 4 g fiber, 4 g sugar, 17 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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