If you’re still looking for ways to hide veggies from your kids in their meals, these enchiladas were made for you. These are packed with onions, mushrooms, zucchini, and beans which are hidden by cheese and chicken. These flavorful enchiladas will have even the pickiest of eaters wanting more! And did I mention that there is 4 grams of fiber per enchilada?!
Now, before I get the comments and DMs saying enchiladas are traditionally made with corn tortillas, I know. If you wanna make this recipe gluten-free, you can absolutely sub out for some corn tortillas. I personally prefer these enchiladas with flour tortillas as that’s how my mother always made her’s growing up.
I used simple Mission-style tortillas here. No high-fiber, low carb, keto type tortilla here. These are just normal tortillas. Don’t we miss the days of normal? Let the fiber come from the beans and the veggies!
This recipe makes 10 enchiladas. Each enchilada on its own is about 300 cal. Believe me, these are filling, so I am providing the macros for 10 servings of one enchilada a piece. Personally, I had two last night, but actually could’ve done with just one and a half. These are filling and packed with flavor!
Macros
10 servings
1 enchilada per serving
354 calories per serving
13 fat | 38 carb | 25 protein | 4 fiber
Search Rushing to the Kitchen Green Chile Chicken Enchiladas on Myfitnesspal and MacrosFirst.
Green Chile Chicken Enchiladas
Ingredients
- 1/2 Tbsp olive oil
- 2 cloves garlic
- 230 grams white onion diced
- 170 grams zucchini diced
- 4 oz mushrooms diced
- 13.5 oz rotisserie chicken w/o skin diced or shredded
- 4 oz canned green chiles
- 20 oz green chile enchilada sauce
- 2 cups low fat mozzarella cheese divided
- 16 oz refried black beans
- 10 Mission taco size flour tortillas
- 2 tsp cumin
- 2 tsp smoked paprika
- salt and pepper
- Cilantro
Instructions
- Preheat your oven to 350 degrees F.
- Place a large pan over medium high heat. Add the olive oil, onions and garlic. Let sauté until onions begin to become translucent. Add plenty of salt.
- Add in zucchini, mushrooms and spices. Cook about 10 minutes until softened.
- Add in canned green chiles, and chicken. Cook for another 5 minutes and remove from heat.
- Pour half of a can of the green chile enchilada sauce into a 9×13 casserole dish to coat the bottom. Add the other half to a shallow bowl. Have 1 1/2 cup of cheese ready to use, along with beans, and chicken mixture. Youre going to make an assembly.
- Start by taking a tortillas, dunking it in the sauce and then adding beans (about 20-30g per tortilla), cheese and then the chicken mixture. Roll up tightly and place in casserole dish, seam side down.
- Continue until you have used up all of tortillas, beans, 1 1/2 cups of cheese and the chicken and veggie mixture.
- Pour remaining can of green chili enchilada sauce over the top of the enchiladas. Cover with remaining cheese.
- Bake for 25 minutes or until sauce is bubbling.
- Top with fresh cilantro.
Notes
- To make gluten free, use corn tortillas or your favorite gluten free tortillas. Always ensure your enchilada sauce is gluten free.
- To make dairy free, use dairy free cheese.
- To make vegan, use a dairy free cheese and a plant based chicken or omit the chicken all together and only add the veggies and beans!
Soooo good! 4 year old approved. A tad hot with 2 tsp paprika- will just do 1 next time. Left overs heated up well the next day, too! Yum!
So glad y’all enjoyed it Chavalah!!