Healthy Chicken Enchiladas

You’ll love these healthy chicken enchiladas because they’re super easy to make and taste amazing. The use of thinly sliced zucchini instead of traditional tortillas adds a light and fresh twist and the whole dish comes together with enchilada sauce and a gooey topping of melted Monterey Jack cheese – it’s a delicious, guilt-free take on cheesy chicken enchiladas!

You will like this creamy chicken enchilada recipe because it’s both yummy and good for you. The mix of shredded chicken, kidney beans, and corn, all held together by creamy cream cheese, makes a tasty filling. I love to top it with Easy Spicy Guacamole and fresh cilantro and serve it with Cilantro Lime Rice.

Why you will love this recipe

• Cheesy Goodness: The combo of shredded chicken, kidney beans, and corn mixed with cream cheese makes for a delightfully cheesy and rich filling.
• Smart Substitution: Swapping traditional tortillas with thinly sliced zucchini adds a fresh twist, making these enchiladas a healthier choice.
• Easy Prep: Putting together this recipe is a breeze – just bake the zucchini for a bit, roll up the tasty filling, and bake until the cheesy top is bubbly.
• Guilt-Free Indulgence: The use of lean shredded chicken and the smart zucchini swap let you enjoy the creamy chicken enchilada goodness without the guilt.
• Saucy Finish: A generous drizzle of enchilada sauce and a topping of melted Monterey Jack cheese provide the perfect finishing touches for a flavorful and satisfying meal.

Ingredients needed

Just a few ingredients make these shredded chicken enchiladas come together in a flash. Here’s what you’ll need to make them:

• Shredded Cooked Chicken: Adds protein and heartiness to the enchiladas, making them satisfying and filling.
• Kidney Beans (drained and rinsed): Brings a nice texture and earthy flavor.
• Corn (drained well): Adds sweetness and a slight crunch.
• Cream Cheese: Provides a creamy and cheesy element, binding the filling together for a rich and smooth texture.
• Enchilada Sauce (divided): Adds a flavorful kick and moisture to the creamy chicken enchilada recipe.
• Zucchini (thinly sliced lengthwise): Serves as a smart substitute for traditional tortillas.
• Monterey Jack Cheese (shredded): Melts to perfection, creating a gooey and cheesy topping.

How to make chicken enchiladas

Preheat the Oven and Prepare Pans: Set the oven to 375°F and line two sheet pans with parchment paper.

Slice Zucchini and Bake: Use a chef’s knife to thinly slice the zucchini lengthwise. Lay the slices on the prepared pans without overlapping, season with salt and pepper, then bake for 6-8 minutes until they soften and can be rolled without breaking. Let them cool.

Prepare the Filling: In a mixing bowl, combine shredded cooked chicken, drained kidney beans, well-drained corn, cream cheese, and half of the enchilada sauce.

Assemble the Enchiladas: Place a slice of roasted zucchini on a clean surface. Add about two spoonfuls of the chicken mixture and roll it up. Repeat with the remaining zucchini and filling. Place the rolled enchiladas in a large baking dish.

Drizzle with Enchilada Sauce: Drizzle the remaining enchilada sauce over the assembled enchiladas.

Top with Shredded Cheese and Bake: Sprinkle shredded Monterey Jack cheese over the enchiladas and bake in the preheated oven for 20-22 minutes or until the cheese is melted and bubbly.

Expert tips

• Make sure that the zucchini slices are not overlapping on the sheet pans while baking. This prevents them from becoming soggy and allows for easy rolling later.
• If your cream cheese is too firm, you can microwave it for a few seconds to soften it, making it easier to mix with the other ingredients.
• While seasoning the zucchini and filling, go easy on the salt. Enchilada sauce and cheese can add saltiness, so taste as you go to avoid over-seasoning.
• When assembling the enchiladas, gently roll them to avoid tearing the zucchini. If any tears occur, don’t worry; the baking process will usually hide small imperfections.

Frequently asked questions

Serving Suggestions

This creamy chicken enchilada recipe goes beautifully with so many different side dishes. Here are some of our favorites:

Storage Recommendations

These chicken enchiladas with cream cheese get gobbled up every time, but if you do end up with leftovers, here’s how to store them:

• Refrigerate: Cover any leftover enchiladas with plastic wrap or transfer them to an airtight container. Store in the refrigerator for up to 2-3 days. When you’re ready for round two, simply reheat in the oven or microwave until warmed through.
• Freeze: Wrap them securely in plastic wrap or aluminum foil, or place them in a freezer-safe container. These frozen enchiladas can be frozen for a few weeks. When the craving strikes, pop them straight from the freezer into the oven, adjusting the baking time accordingly.
• Reheat: For refrigerated leftovers, a quick spin in the microwave should do the trick. If they’re coming from the freezer, consider giving them a bit more time in the oven to ensure they’re heated all the way through. Just keep an eye on them to avoid overcooking.

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