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Lightened-Up Cheesy Chicken Enchiladas - Comfort Food With a Lighter Touch

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked shredded chicken (rotisserie works great)
  • 1 cup canned black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (optional but recommended)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 cup plain 2% Greek yogurt
  • 1 1/2 cups reduced-fat Mexican blend cheese, divided
  • 1 (15-ounce) can red enchilada sauce (choose a brand you like)
  • 8–10 small corn or whole wheat tortillas (6-inch)
  • Fresh cilantro and sliced green onions for garnish
  • Lime wedges for serving
  • Nonstick cooking spray

Method
 

  1. Prep the oven and pan: Heat the oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish with nonstick spray. Spread 1/2 cup enchilada sauce over the bottom of the dish.
  2. Sauté the aromatics: Warm olive oil in a skillet over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  3. Season the filling: Add cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Stir for 30 seconds to bloom the spices.
  4. Build the mixture: Add shredded chicken, black beans, and corn. Stir until warmed through, 2–3 minutes. Remove from heat and let cool for 2 minutes.
  5. Make it creamy: Stir in Greek yogurt and 1 cup of the cheese. Taste and adjust salt if needed. The filling should be creamy but not wet.
  6. Warm the tortillas: Wrap tortillas in a damp paper towel and microwave 30–45 seconds until pliable. This helps prevent cracking.
  7. Assemble enchiladas: Place 2–3 tablespoons of filling down the center of each tortilla. Roll snugly and arrange seam-side down in the baking dish.
  8. Sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle with the remaining 1/2 cup cheese.
  9. Bake: Cover loosely with foil and bake 15 minutes. Uncover and bake another 8–10 minutes, until the cheese melts and the edges bubble.
  10. Finish and serve: Let rest 5 minutes. Top with cilantro and green onions. Serve with lime wedges.