If you’ve ever tried sneaking veggies into your kids’ meals, these enchiladas are about to become your new favorite recipe. They’re loaded with onions, mushrooms, zucchini, and beans—yet all that goodness is deliciously hidden under melty cheese and tender chicken. Even the pickiest eaters will be asking for seconds. Bonus: each enchilada has 4 grams of fiber!
Traditionally, enchiladas are made with corn tortillas, and you can definitely swap those in if you want to keep this recipe gluten-free. Personally, I grew up on flour tortilla enchiladas—just the way my mom made them—so that’s what I used here.
For this batch, I kept it simple with classic Mission-style flour tortillas. Nothing “high-fiber,” “low-carb,” or “keto”—just good old-fashioned tortillas. The fiber in this recipe comes naturally from the beans and veggies, and trust me, there’s plenty!
This recipe makes 10 hearty enchiladas. Each one comes in around 300 calories, with balanced macros that make them both satisfying and nourishing. Honestly, they’re so filling that one might be enough for some—though I happily enjoyed two for dinner last night. Flavor-packed, veggie-loaded, and family-approved…these enchiladas check all the boxes.
Nutrition:
- 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 9x13 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!
