30-Minute Chicken Enchiladas

These 30-Minute Chicken Enchiladas feature tender chicken with a zesty sauce. Perfect for a quick dinner, it’s a simple recipe that blends bold, savory flavors into a nutritious dish with minimal effort.

Why You’ll Love This Recipe

This dish is a flavorful, quick meal option that transforms tender chicken with a zesty sauce into a delightful treat, perfect for a healthy dinner. Easy to prepare in just 30 minutes, it’s packed with protein and taste. Versatile—serve with salad or alone—this recipe offers a delicious and wholesome indulgence.

Recipe Tips and Tricks

• Cook Chicken Fast: Ensures juicy, tender meat.
• Use Fresh Spices: Adds better aroma and flavor.
• Roll Tight: Prevents filling from spilling.
• Check Doneness: Chicken should be fully cooked.
• Avoid Overfilling: Leaves room for rolling.
• Serve Warm: Maximizes the zesty appeal.
• Thicken if Desired: Add a bit more sauce if too dry.
• Rest Before Serving: Allows flavors to meld.
• Adjust Heat: Taste and tweak chili to preference.
• Use Non-Stick Pan: Prevents sticking.

Yield: 4 servings

30-Minute Chicken Enchiladas

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Quick chicken enchiladas, healthy dinner option.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• ½ tsp salt
• 1 clove garlic, minced
• 1 cup drained black beans
• 1 cup reduced-fat shredded cheddar cheese
• 1 lb boneless chicken breast
• 1 small onion
• 1 tsp cumin
• 1.5 cups low-sodium enchilada sauce
• 2 tbsp chopped cilantro
• 8 whole wheat tortillas

Instructions

1. Cook the Chicken: In a skillet, cook chicken breast over medium heat until fully cooked, about 5-7 minutes per side.
2. Shred Chicken: Remove chicken, shred with two forks, and set aside.
3. Sauté Aromatics: In the same skillet, add chopped onion and minced garlic, sautéing for 2 minutes.
4. Mix Filling: Stir shredded chicken, black beans, cumin, and salt into the skillet.
5. Warm Tortillas: Heat tortillas in the microwave for 20 seconds to make them pliable.
6. Assemble Enchiladas: Spoon chicken mixture into each tortilla, roll tightly, and place seam-side down in a baking dish.
7. Add Sauce: Pour enchilada sauce over the rolled tortillas.
8. Top with Cheese: Sprinkle shredded cheddar cheese evenly over the top.
9. Bake the Dish: Preheat oven to 375°F (190°C) and bake for 15 minutes until cheese is melted.
10. Serve and Enjoy: Garnish with chopped cilantro and serve warm, savoring this zesty, hearty delight!

Notes

• Cook chicken fast for juiciness; use fresh spices for aroma.
• Roll tight to keep filling intact; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
• This recipe can be adapted for vegetarian diets with appropriate swaps.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 647Total Fat 23gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 9gCholesterol 124mgSodium 1441mgCarbohydrates 55gFiber 13gSugar 5gProtein 54g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Chicken Breast (1 lb): Boneless, for protein.
• Whole Wheat Tortillas (8): For heartiness.
• Enchilada Sauce (1.5 cups): Low-sodium, for richness.
• Black Beans (1 cup): Drained, for fiber.
• Cheddar Cheese (1 cup): Reduced-fat, shredded, for topping.
• Onion (1 small): Chopped, for aroma.
• Garlic (1 clove): Minced, for depth.
• Cumin (1 tsp): Ground, for warmth.
• Salt (½ tsp): Enhances flavor; adjust to taste.
• Cilantro (2 tbsp): Chopped, for garnish.

Variations and Substitutions

• Chicken Swap: Use turkey or tofu.
• Tortilla Swap: Use corn tortillas or omit.
• Sauce Swap: Replace with salsa verde or omit.
• Bean Swap: Use pinto beans or omit.
• Cheese Swap: Use mozzarella or omit.
• Onion Swap: Use shallots or omit.
• Garlic Swap: Use garlic powder if fresh isn’t available.
• Spice Swap: Add chili powder or omit cumin.
• Low-Sodium: Reduce or skip salt.
• Dairy-Free: Omit cheese.

Storage Options

• Refrigerator: Store in an airtight container for up to 2 days; reheat in oven.
• Freezer: Freeze in portions for up to 1 month; thaw in fridge.
• Reheating: Warm at 350°F for 15 minutes.

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Until you can read, 20-Minute Shrimp Alfredo