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Light: Chicken & Cheese Enchiladas

Light: Chicken & Cheese Enchiladas recipe image
These Light Chicken & Cheese Enchiladas offer a satisfying twist on a Mexican classic by using creamy goat cheese and lean cooked chicken. The dish balances rich, tangy flavors with the bright acidity of mild salsa, creating a meal that feels indulgent yet healthy. Steaming the corn tortillas ensures they stay pliable and easy to roll without breaking. This recipe is perfect for busy weeknight dinners or casual gatherings where you want hearty, protein-packed satisfaction without the heavy guilt. It comes together quickly with simple ingredients, making it a reliable favorite for family meals. Serve with fresh cilantro or a side salad for a complete, vibrant dinner.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 318.4
Description
These Light Chicken & Cheese Enchiladas offer a satisfying twist on a Mexican classic by using creamy goat cheese and lean cooked chicken. The dish balances rich, tangy flavors with the bright acidity of mild salsa, creating a meal that feels indulgent yet healthy. Steaming the corn tortillas ensures they stay pliable and easy to roll without breaking. This recipe is perfect for busy weeknight dinners or casual gatherings where you want hearty, protein-packed satisfaction without the heavy guilt. It comes together quickly with simple ingredients, making it a reliable favorite for family meals. Serve with fresh cilantro or a side salad for a complete, vibrant dinner.
Ingredients
  • 1 1/2 cup Chicken, cooked, cubed
  • 1/4 pound Cream goat cheese (chvre)
  • 1/2 cup Sweet red pepper, chopped
  • 4 stalks Green onions, sliced
  • 1/2 teaspoon Ground cumin
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 8 count Corn tortillas
  • 1 1/2 cups Mild salsa
Directions
  1. 1
    Preheat oven to 400&# 194;°F (200ðC). Lightly grease a 13x9-inch baking dish.
  2. 2
    In a medium bowl, combine the cooked cubed chicken, goat cheese, chopped red pepper, half of the sliced green onions, ground cumin, salt, and pepper. Mix until well combined and set aside.
  3. 3
    Set up a steamer or place a metal sieve over a pot of boiling water. Cover and steam the corn tortillas in two batches for 3-4 minutes, or until very limp and pliable.
  4. 4
    Using tongs, arrange the first batch of steamed tortillas in a single layer on a work surface.
  5. 5
    Divide half of the salsa among the tortillas, spreading it to the edges.
  6. 6
    Arrange half of the chicken mixture in a line down the center of each tortilla.
  7. 7
    Roll up the tortillas tightly. Place the enchiladas seam-side down in the prepared baking dish, ensuring they are touching.
  8. 8
    Repeat the process with the remaining tortillas, salsa, and chicken mixture.
  9. 9
    Completely cover the enchiladas in the baking dish with the remaining salsa.
  10. 10
    Bake in the preheated oven for 15-20 minutes, or until the sauce is bubbly and the enchiladas are heated through.
  11. 11
    Remove from oven and sprinkle with the remaining sliced green onions before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 318.4kcal
% Daily Value *
Total Fat 18.7g29%
Saturated Fat 8.6g43%
Cholesterol 106.5mg36%
Sodium 237.8mg10%
Total Carbohydrate 1.2g1%
Dietary Fiber 0.0g0%
Sugars 1.2g
Protein 30.3g61%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, enchiladas, goat cheese, mexican, light, healthy, dinner, baked, tortillas, salsa, easy, weeknight, protein, family, comfort food
Read it online: https://www.chefs-mate.com/recipe/light-chicken-cheese-enchiladas/