Chicken Enchiladas healthified and sooooo good

Welcome to November! November…..I just can’t believe it. I know we say that every month, right? But, with November comes Thanksgiving and that means Christmas is right around the corner….ohmy!

Hope everyone had fun with their Halloween festivities last night!

Breakfast sure was good yesterday morning……

I made these muffins for a work party yesterday morning and stole one for breakfast. I actually changed them up just a bit and they were absolutely delicious. Instead of the 1/3 cup of coconut oil. I filled my 1/3 measuring cup up with half coconut oil and half applesauce {they were just as good, so next time I’m going to try all applesauce} and I added 1/3 cup of mini chocolate chips {a VERY good idea}.

Now on to the yummy chicken enchiladas….
I promise, you’ll never believe that they’ve been {healthified}!


Chicken Enchiladas {healthified and sooooo good}

Recipe Type: entree, main
Author: Kim Lee, adapted from Jessica
Prep time:
Cook time:
Total time:
Serves: 4-6
These chicken enchiladas are super quick and easy to throw together. You’ll never believe that they are healthy.
  • 1 tbsp extra virgin olive oil
  • 1 small onion, diced
  • 1 small red pepper, diced
  • 2-3 garlic cloves, minced
  • 1/4 cup 100% whole wheat flour (any flour will work)
  • 1 tsp cumin
  • 1-1/2 cups low sodium chicken broth
  • 1/4 cup water
  • 2 tbsp green salsa (any salsa will work, I used TJ’s salsa verde)
  • 3/4 tsp salt
  • 1/8 tsp pepper
  • 3 cups shredded chicken (I used a rotisserie chicken)
  • 8-9 corn tortillas (or other favorite tortilla, I used small tortillas)
  • 1/2 cup lowfat cheese (or desired amount, I didn’t really measure this out, I just sprinkled some over the top)
  • Favorite enchilada toppings (I used guacamole, greek yogurt and green salsa)
  1. Prepare a 13×9 baking dish with cooking spray. Preheat oven to 400 degrees.
  2. In a large skillet heat olive oil over medium-high heat.
  3. Add diced onion, pepper and cook, stirring occasionally, until onions and peppers are soft, about 5 minutes.
  4. Add in the minced garlic and cook for one minute. Add in flour, cumin and the salsa and stir.
  5. Whisk in the broth and water. Simmer over medium heat until the sauce has thickened. Season with salt & pepper.
  6. Put the shredded chicken in a large bowl. Add 1 cup of the sauce to the chicken.
  7. Spread 1/4 of a cup of the sauce in the bottom of the prepared dish.
  8. Wrap the 8-9 tortillas in a damp paper towel and microwave for one minute.
  9. Spoon chicken mixture down the center of each tortilla, then roll the tortilla and place it seam side down into the baking dish.
  10. Pour the remainder of the sauce over the top of the enchiladas and top with cheese.
  11. Bake, uncovered, for 15 minutes or until the cheese has melted.


These were a huge hit with the family and I will definitely be making them again.

 Have a happy start to November today!

Something to think about…….

Any goals you’re setting for yourself for this month?

What did you do for Halloween last night?

What’s your favorite kind of enchiladas?


  1. Those pumpkin muffins look awesome!!! I will have to pass along the chicken enchilada recipe to my mom and sister! It looks amazing and they love enchiladas!
    Danielle @ clean food creative fitness Fall Vegetable SoupMy Profile

  2. Like I said yesterday, I love enchiladas! I just recently make some shredded chicken in my crock pot, using the salsa verde from trader joe’s. It was soooo good. And it’s a nice change up from the usual red salsa.
    Michelle @ Eat Move Balance Maple Chipotle Mashed Sweet Potatoes (No Fuss Version)My Profile

  3. I cannot believe that it is November already either. It seems like just yesterday that it was summertime. I am a big fan of the Thanksgiving/Christmas holidays, though, so I am happy that the holiday season has “officially” arrived.

    Those muffins look so good….and tempting! ;)

    As a vegetarian, my favorite enchiladas are cheese enchiladas. There is a great restaurant in my town that makes the cheesiest enchiladas that have diced potatoes and peas in them. Sounds like a weird combination but they are amazing!
    Hannah @ CleanEatingVeggieGirl A Spicy Recipe to Keep You Warm: Vegetarian Tortilla SoupMy Profile

  4. I love chicken enchiladas, thanks for making a healthy version! This is a perfect weekend meal to make, so you can have leftovers for work at the beginning of the week. Have a great weekend!
    Stephanie @ Food and Fitness 4 Real Starting Fresh with Healthy HabitsMy Profile

  5. Yum! Those enchilladas look so good! I made vegetarian enchiladas the other night with goat cheese, black beans, and sweet potatoes. I topped with a homemade red sauce and they were really good! I’ve never tried cooking with Spelt flour but those muffins look too good not to make! I’m going to have to pick some up this weekend and get baking :-)
    Giselle@ahealthyhappyhome Thankful ThursdayMy Profile

    • I’ve been wanting to do a black bean/sweet potato enchilada and I never thought about using goat cheese. I bet those were fabulous!

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