healthy enchiladas

Use your Thanksgiving leftover turkey to make these delicious healthy turkey enchiladas! The perfect flavor-packed recipe to turn your Thanksgiving leftovers into a healthy meal!

Healthy Leftover Turkey Enchiladas

white onion (diced/finely chopped)

red bell pepper (diced/finely chopped)

green bell pepper (diced/finely chopped)

olive oil oil

garlic (or 1T garlic powder)

turkey meat ((I used the leftover dark meat))

red enchilada sauce

whole-grain tortillas (use GF if needed)

salsa

green onions (chopped)

Preheat oven to 350F.

Saute chopped onion, garlic, and bell pepper in oil until translucent and tender.

Add in half of the enchilada sauce, 2 ounces (1/4 cup)  of cheese, and 3 cups turkey meat to skillet.  Mix until everything is well combined and hot.

Add 1/2 cup salsa to the bottom of a 9x13 pan in a 1/8 inch layer (just barely line it.)  Divide turkey mixture among the tortillas, roll into burritos and place in the casserole dish.

Top with remainder of the enchilada sauce and the rest of the cheese (about 3/4 cup.)

Bake the enchiladas at 350F for 25 minutes.  Garnish the enchiladas with sliced green onions.

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These Vegetarian Enchiladas are packed with flavor and loaded  with brown rice, sweet potatoes, and black beans. A healthy dinner your family will love!

Vegetarian Enchiladas

brown rice

red enchilada sauce*

potatoes

olive oil

salt and black pepper

garlic (, minced)

bell pepper (, diced (any color you like))

onion (, chopped)

can black beans

flour tortillas ((or whole wheat))

cheddar cheese (, divided)

cilantro (, Chopped (for topping))

avocado (, peeled, seeded and chopped, for topping)

Add the&nbsp;chopped sweet potato to a large skillet over medium heat. Drizzle with 2 tablespoons of olive oil and season with salt and pepper.&nbsp;

Cook for about 5 minutes, until they begin to get tender. Add 1 tsp minced garlic.&nbsp;

Add chopped bell pepper, onions, and black beans and toss to combine. 

Cook for a few more minutes, until sweet potatoes are completely tender.&nbsp;

Add cooked rice and 3/4 cup of the enchilada sauce and toss to combine.&nbsp;

Preheat oven to 350 degrees F.

Cover the bottom of a large casserole dish with a thin layer of enchilada sauce.&nbsp;

Add a big spoonful of filling along the edge of a tortilla and sprinkle with cheese.&nbsp;

Roll tightly and place, seam side down, in the pan. Repeat with remaining tortillas and filling.

Pour sauce over the enchiladas (you may not need to use all of it, depending on how much sauce you like).&nbsp;

Sprinkle remaining cheese over top. Bake at 350 degrees F. for 20-30 minutes.

Garnish with chopped avocado and cilantro.

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These Vegetarian Enchiladas are packed with flavor and loaded  with brown rice, sweet potatoes, and black beans. This is a healthy dinner your whole family will love!

These delicious Green Chicken Enchiladas are stuffed with Arroz Verde (tasty green rice) and smothered in a spicy charred tomatillo sauce. It's an easy to make and healthy casserole recipe that makes a tasty weeknight dinner. Ringing in at only 250 calories per serving means you can go back for seconds or even thirds!

Green Chicken Enchiladas with Arroz Verde and Charred Tomatillo Sauce

cilantro,

white onion

garlic cloves,

sea salt

long grain brown rice (see notes)

lb. tomatillos, removed from husk

garlic cloves, unpeeled

jalapeño peppers, depending how

Sea salt,

chicken breasts (see notes)

flour tortillas

goat cheese,

Place the cilantro, white onion, garlic and sea salt into your blender with 2 1/2 of water. Pour this into a medium sized pot, add the rice and give it a stir. Put the pot over high heat and bring it to a boil. Reduce the heat to low, cover the pot and let it simmer for 40 minutes, or until the rice is soft and no liquid remains. Remove the pot from the heat and stir the rice.

Make the Arroz Verde:

While the rice is cooking, prepare the rest of the meal. Set a baking rack in the top third of your oven and preheat your oven to broil. Place the tomatillos, unpeeled garlic and jalapeño peppers on a lined baking sheet and toss with the oil. Broil for 20 minutes without turning, or until the tomatillos are slightly charred. Remove from the oven and let cool slightly. Remove the skin from the garlic and the stems from the jalapeños. If you like it quite mild, remove the seeds from the jalapeños, too. Place 1 cup of water, the tomatillos, garlic, and jalapeños, along with any liquid on the pan, into your blender and blend on high until smooth. Season to taste with sea salt. Reduce the oven temperature to bake at 350 degrees.

Make the Charred Tomatillo Sauce:

While the tomatillos are roasting, prepare the chicken. Place the chicken breasts in a medium-sized pot and cover with water. Bring the pot to a boil then reduce the heat, cover, and let it simmer for 15 minutes, or until no pink remains inside the chicken breasts. Drain the pot and shred the chicken using two forks.

Make the Shredded Chicken:

Lay 8 tortillas on your counter. Place 1/2 cup of rice into the center of each tortilla then top with the chicken. Sprinkle 1 tablespoon of goat cheese on top of each enchilada.

Pour 1/4 cup of enchilada sauce into the bottom of a casserole dish, or enough to lightly cover the bottom of the dish. Roll the tortillas tightly then place seam down in the casserole dish. Cover the top of the enchiladas with the remaining Charred Tomatillo Sauce.

Bake the Green Chicken Enchiladas for 30-35 minutes, or until they are hot and bubbly. Remove from the oven and sprinkle with a little extra goat cheese.

Assemble the Green Chicken Enchiladas:

These sweet potato and black bean enchiladas are healthy, vegetarian, packed with flavor, and freezable! The veggies are steamed to make it lower in fat.

Sweet Potato and Black Bean Enchiladas

potato

onion (diced)

red bell pepper (diced)

smoked paprika

cumin

coriander

garlic powder

cilantro (chopped)

salt

black pepper (or

canned black beans (drained and rinsed (1.5 cups))

Monterey jack cheese ((about 2 cups))

enchilada sauce

Preheat oven to 375 degrees F.

Steam the sweet potato, onion, and bell pepper until you can pierce the sweet potato easily with a fork (approximately 15 minutes)

Remove vegetables from the steamer with a spoon and add to a medium sized bowl. Add the smoked paprika (1 teaspoon), cumin (1/2 teaspoon), ground coriander (1/2 teaspoon), garlic powder (1/2 teaspoon), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon), and cilantro, and use a potato masher to mash the vegetables until not quite smooth (leave a few lumps for texture).

Add black beans to vegetables; stir to combine.

Add a few spoonfuls (about 1/4 cup) of enchilada sauce to the bottom of a 9x13 baking dish.

Warm the tortillas in the microwave wrapped in a damp paper towel for 30-45 seconds, to help make them more pliable.

Divide the sweet potato mixture evenly into each tortilla, roll, and place seam-side down in the baking dish.

Top enchiladas evenly with remaining enchilada sauce, and sprinkle with the cheese.

Bake covered with foil for 20 minutes in a 375 degree oven. Uncover and bake for 10 more minutes, until cheese is completely melted and starting to brown.

These Healthy Black Bean Spinach Enchiladas are incredibly easy to make, and full of amazing flavor. They take minutes to throw together, and only require a few simple ingredients. You will love how yummy these taste.

Healthy Black Bean Spinach Enchiladas Recipe

black beans (1 can, rinsed and drained)

corn (1 can)

baby spinach

green onions (thinly sliced)

fat free cottage cheese

cilantro chopped

three cheese blend ((

wheat tortillas (or flour)

In a large bowl, combine beans, 1 cup cheese, spinach, corn, green onions, cottage cheese,  2 tsp. cumin, and cilantro.

Preheat oven to 375. Lightly spray a 9x13 inch baking dish, and pour a small amount of the Enchilada sauce to coat the bottom.

Generously fill tortillas with the bean mixture. Roll up tightly with ends tucked in, and place seam side down in dish.

Pour remaining sauce over the enchiladas, coating evenly. Sprinkle with the other 1 cup of cheese on top.

Bake about 20 minutes, and garnish with cilantro and/or green onions (optional).

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Healthy Leftover Turkey Enchiladas

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Green Chicken Enchiladas with Arroz...

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Top 5 healthy enchiladas recipes from across the web

The most viewed healthy enchiladas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Leftover Turkey Enchiladas

Vegetarian Enchiladas

Green Chicken Enchiladas with Arroz...

Sweet Potato and Black Bean Enchila...

The most viewed healthy enchiladas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine