These baked chicken enchiladas are insanely delicious. Depending on how healthy you want to be with them, two suggestions I can make are to use Gluten-Free tortillas and goat mozzarella cheese. But you can substitute which whichever tortillas and cheese you love. This is clean Mexican food at it’s finest!
Which cheese should I use?
- The best cheese to use on these chicken enchiladas is what is typically referred to as a “Mexican Blend”- Monterey jack and cheddar. However, if you prefer to use a non-cow cheese, I suggest using a goat mozzarella or goat cheddar.
- When using a non-cow cheese remember that they can sometimes take longer to melt so factor that into the oven time. When my enchiladas are nearing the end of their cooking time, I like to keep a close eye on them in the oven so that I can take them out before the cheese becomes too brown.
Which tortillas should I use?
- Tortilla selection should be based on dietary preference. In my family we eat mostly gluten free so we buy gluten free tortillas. The good news is that any kind of tortilla works in this recipe- gluten free, regular, corn, or spinach.
Top tips for this recipe:
- When it comes time to put in the tortillas, the best method is to cut them in halves and place the straight side of each tortilla against the wall of the baking dish. Overlap them slightly to keep the rest of the ingredients from falling through. Check out the recipe video below to see how to do it.
- Some other great optional ingredients for these enchiladas
are:corn, pico de gallo, chopped tomatoes, black olives, or chopped jalapenos if you like it spicy.
Better for You Baked Chicken Enchiladas
- 3 cups red enchilada sauce recipe look for a Gluten Free option if desired
- 16 corn tortillas halved (look for a Gluten Free option if desired)
- 2 15 ounce cans black beans, rinsed and drained
- 1 15 ounce can whole kernel corn, drained
- 6 scallions green onions, thinly sliced
- 4 cups about 1.5 pounds shredded cooked chicken
- 3 cups shredded Goat Mozarella cheese
- 1 avocado peeled, pitted and diced
- 1/2 cup loosely-packed chopped fresh cilantro
- Heat oven to 375 degrees F. Prepare a 9×13-inch baking dish with cooking spray.
- Pour about 3/4 cup enchilada sauce in the baking dish, and spread until the bottom of the dish is coated. Top with a layer of about 8 tortilla halves so that the entire dish is covered. Sprinkle evenly with about 1 cup black beans, 1/2 cup corn and a fourth of the green onions. Then sprinkle with a heaping cup of the chicken, and about 3/4 cup shredded cheese. Repeat with a second layer of tortillas, then sauce, then beans, corn, green onions, chicken, and cheese. Then a final layer of tortillas, sauce, beans, corn, green onions, chicken and cheese. Then conclude with a final layer of tortillas and sauce (reserving about 3/4 cup of cheese to add partway through baking). Cover the pan with aluminum foil, then bake for 20 minutes.
- Remove pan and remove aluminum foil. Sprinkle the top of the enchiladas evenly with the remaining 3/4 cup of cheese, then return to the oven (uncovered) and bake for 10 minutes or until the cheese is melted. Remove pan, and sprinkle with avocado, cilantro, and remaining green onions. Serve warm.