Chicken Enchiladas - Chi Running

Chicken Enchiladas

This savory and delicious, yet quite healthy recipe of chicken enchiladas will satisfy a craving for Mexican-style comfort food without too many extra calories. Serve with black beans and rice or chips and guacamole or a side salad.

Prep time: 40 minutes
Bake time: 350° for 35 minutes

Ingredients Amount
Tomatillos* 5 small, coarsely chopped
Plum tomatoes 2, coarsely chopped
Yellow onion 1/2 med., chopped
Canned diced tomatoes and green chiles 1 10 oz. can, drained
Low-fat Cheddar cheese 2 Cups, shredded, divided
Low-fat Monterey cheese 2 Cups, shredded, divided
Jalapeno peppers 2, seeded and chopped
Green bell pepper 2 med., seeded and chopped
Fresh cilantro 1/2 Cups, chopped
Cooked chicken 2 Cups, chopped
Flour or whole wheat tortillas 10, 7"
Red enchilada sauce 2 cans, mild or hot


  1. Process first 4 ingredients in a food processor or blender.
  2. Stir together half of Cheddar, half of Jack, and next 3 ingredients.
  3. Stir in chopped chicken.
  4. Combine all of the ingredients above in a medium bowl.
  5. Pour enchilada sauce in separate bowl and dip each tortilla briefly in sauce.
  6. Once tortilla has been dipped in sauce, place approx. 1/4 cup of mixture evenly onto 1 side of tortilla and roll up. Place tortilla seam sides down, in a 11- x 7-inch baking dish.
  7. Sprinkle with remaining cheeses; and top with an enchilada sauce.
  8. Bake at 350° for 35 minutes. 

*If you don't have access to fresh tomatillos, use canned. If you don't have access to canned, use regular red tomatoes with added lime.


ChiRunning began to enrich my life on July 3, 2010 when I read the first 100 pages of the book and went for a run, and just focusing on ankle lift made a difference! My running life continues to transform and create joy! I smile when I run and love every minute. I am thrilled and grateful to be part of this ChiRunning community. Thank you for the opportunity to pursue becoming an Instructor.