Go Back
+ servings
healthy chicken enchiladas

Healthy Chicken Enchiladas with Mango Salsa

Lexi Finke
A deliciously healthy dinner recipe that's ready in under 40 minutes. These chicken enchiladas are the perfect meal to add to this weeks dinner rotation! They're flavorful, filling, and fresh!
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 8 enchiladas

Equipment

  • Baking Dish

Ingredients
  

For Enchiladas:

  • 1 lb chicken breasts about 3-4 breasts
  • 8 wholegrain tortillas or tortillas of your choice
  • 1/2 cup light shredded cheese dairy-free if needed
  • 3 tbsp corn
  • 3 tbsp black beans

For Sauce: (store bought sauce works as well)

  • 1 tbsp olive oil
  • 1 mediums-sized onion diced
  • 2 tbsp tomato paste
  • 2 cups chicken broth
  • 2 tbsp tapioca flour mixed in equal parts water before adding
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp oregano
  • 1 tsp salt
  • 1/2 fresh lime juiced
  • cracked black pepper to taste

For Mango Salsa:

  • 1 mango diced
  • 1 jalapeño seeded and diced
  • 1 small red bell pepper diced
  • 1/2 avocado diced
  • 1/2 fresh lime juiced
  • 1/4 cup cilantro stems removed

Instructions
 

For Chicken:

  • Start by cooking the chicken to be shredded in any way you prefer. This can be the crockpot or on the stove. I chose to boil my chicken for about 8-10 minutes, draining the water, and shredding.

For Sauce:

  • If using store-bought sauce, skip this step and add to the chicken for the filling.
  • Start by softening the onion with olive oil on high heat. Once soft and translucent, add the tomato pasta and broth. Gently stir this together, and then add the tapioca flour.
    Note: when using the tapioca flour, mix with equal parts water first before adding to the saucepan. This will ensure no clumps for in the hot liquid.
  • Add in all seasonings and lime juice. Turn the heat down to low and let simmer until everything thickens (about 10 minutes).
  • Add about half the sauce to the shredded chicken along with the black beans and corn. Leave the other half to pour on top.

Assembly:

  • Add a small amount of the remaining sauce to the bottom of your baking dish. Add a scoop of the filling to each tortilla, along with a sprinkle of cheese (optional). Roll each tortilla and add to the dish.
  • Cover the rolled tortillas in the baking dish with the remaining sauce and shredded cheese. Bake at 375 degrees F for about 20 minutes or until sauce is bubbly at the corners and the cheese is melted.
  • To make the mango salsa, add all of the diced produce to a bowl and squeeze the lime. Mix and add to the top of the enchiladas once baked. Enjoy!

Notes

Store in a covered container in the fridge or freezer. For reheating purposes, keep the mango salsa separate. Reheat in the oven at 350 until warm.
Keyword chicken enchilada recipe, chicken enchiladas, healthy chicken enchilada recipe, healthy chicken enchiladas, lightened up chicken enchiladas, mango salsa
Tried this recipe?Let us know how it was!