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Healthy Chicken Enchiladas With Avocado Salsa - A Fresh, Flavorful Weeknight Dinner

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken Filling:
  • 2 cups cooked shredded chicken (rotisserie works great)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder (or mild paprika for less heat)
  • 1/2 teaspoon smoked paprika (optional for depth)
  • 1 cup black beans, rinsed and drained
  • 1 cup baby spinach, chopped
  • 1/3 cup low-sodium chicken broth (as needed)
  • Salt and black pepper to taste
  • For the Enchiladas:
  • 8 small whole wheat or corn tortillas (6-inch)
  • 1 1/2 cups red enchilada sauce (low-sodium if possible)
  • 3/4 cup shredded part-skim Monterey Jack or cheddar cheese
  • Cooking spray or a light brush of olive oil
  • For the Avocado Salsa:
  • 2 ripe avocados, diced
  • 1 cup cherry tomatoes, quartered
  • 1/4 cup red onion, finely diced
  • 1 jalapeño, seeded and minced (optional)
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • 1–2 teaspoons extra-virgin olive oil
  • Salt and black pepper to taste
  • Optional Yogurt Drizzle:
  • 1/3 cup plain Greek yogurt
  • 2 teaspoons lime juice
  • Pinch of salt
  • Water to thin, if needed

Method
 

  1. Prep the oven and pan: Preheat the oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish with cooking spray.
  2. Sauté aromatics: In a skillet over medium heat, warm the olive oil. Add onion and cook until soft, about 4 minutes. Stir in garlic and cook 30 seconds until fragrant.
  3. Season and build the filling: Add cumin, chili powder, and smoked paprika. Stir for 20 seconds. Fold in shredded chicken, black beans, and spinach. Add a splash of broth to keep it moist. Season with salt and pepper. Cook 2–3 minutes, just until spinach wilts.
  4. Warm the tortillas: To prevent cracking, wrap tortillas in a damp paper towel and microwave 30–45 seconds, or briefly warm them in a dry skillet.
  5. Assemble the enchiladas: Spread 1/2 cup enchilada sauce on the bottom of the baking dish. Place a warm tortilla on a board, add about 1/4 cup filling down the center, and roll snugly. Arrange seam-side down in the dish. Repeat with remaining tortillas and filling.
  6. Sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle with shredded cheese.
  7. Bake: Bake for 15–18 minutes, until cheese is melted and the sauce is bubbling around the edges.
  8. Make the avocado salsa: While the enchiladas bake, combine avocado, tomatoes, red onion, jalapeño (if using), cilantro, lime juice, and olive oil. Season with salt and pepper. Gently toss to keep the avocado pieces intact.
  9. Optional yogurt drizzle: Stir Greek yogurt with lime juice and a pinch of salt. Add a little water if needed to thin to a drizzle.
  10. Serve: Let the enchiladas rest for 5 minutes. Top with avocado salsa and a light drizzle of yogurt. Add extra cilantro and lime wedges if you like.