Easy Green Chicken Enchiladas with a creamy green enchilada sauce are a lightened up version of a traditional enchilada, packed with plenty of protein from a combination of cooked chicken breast and black beans.
I have always believed that even when you are focused on eating healthy or weight loss, it’s still important to enjoy all your favorite foods. Not only does this keep you satisfied, it also prevents you from feeling feeling deprived and unmotivated. The trick is finding ways to enjoy your favorite foods in a healthier way.
As a lover of Southwestern cuisine, enchiladas are high on my list when it comes to my favorite comfort foods. Luckily, it’s pretty easy to lighten up traditional enchiladas and make a version that is just as delicious but that I can feel good about eating. This version also is so easy to make.
Usually I use a rotisserie chicken that I quickly shred or chop. From there, we are going to doctor up some store bought enchilada sauce with cream cheese, canned green chilies, chili powder, and green onions. Yum. Then everything is wrapped into flour or corn tortillas with canned black beans. You could even throw in some veggies if you like. Cooked zucchini, canned and drained tomatoes, or cooked spinach are all good options. Bake it with some shredded cheese and you have delicious, healthier enchiladas that taste just like the real thing.
One final thing I love about this recipe is that it freezes well. You can bake up two batches and then wrap and freeze one batch once it fully cools. Then when you are ready to eat it, just warm it in the oven until the sides are bubbling up and the enchiladas are heated through.