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Baked Chicken Enchiladas
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Better for You Baked Chicken Enchiladas

These baked chicken enchiladas have all of the flavor and none of the guilt. I 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!
Prep Time20 minutes
Cook Time20 minutes
Resting Time5 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4
Calories: 917kcal
Author: Justin Coit

Ingredients

  • 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
  • ½ cup loosely-packed chopped fresh cilantro

Instructions

  • Heat oven to 375 degrees F. Prepare a 9×13-inch baking dish with cooking spray.
  • Pour about ¾ 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, ½ cup corn and a fourth of the green onions. Then sprinkle with a heaping cup of the chicken, and about ¾ 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 ¾ 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 ¾ 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.

Video

Nutrition

Serving: 2Cups | Calories: 917kcal | Carbohydrates: 68g | Protein: 73g | Fat: 39g | Saturated Fat: 17g | Cholesterol: 198mg | Sodium: 2303mg | Potassium: 927mg | Fiber: 13g | Sugar: 14g | Vitamin A: 2170IU | Vitamin C: 12.5mg | Calcium: 678mg | Iron: 4.9mg