October 2025 – ANITAEXPERT

This Healthy Chicken Enchilada recipe is a family favorite made with wholesome, flavorful ingredients for the perfect weeknight meal! The homemade enchilada sauce tastes absolutely amazing!

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We love Mexican food in our home and these Healthy Chicken Enchiladas are a family favorite! Great for busy weeknights because I can easily prep everything beforehand and the homemade red enchilada sauce is the true star of this dish. Loaded with veggies, fiber and packed with 20 grams of protein per serving, these homemade healthy chicken enchiladas are a must for your weekly meal rotation!

Why You’ll Love This

Wholesome – these enchiladas are the ultimate comfort food made healthier with real food ingredients that are lower in calories than a typical enchilada recipe.
Customizable – whether you need to accommodate different dietary needs, want to add in more veggies or switch up the protein, make this dish all your own!
Homemade Sauce – we are skipping store-bought enchilada sauce and making our own. This cuts down on excess sodium and preservatives while still tasting delicious.
Family-Friendly – even picky eaters will devour these enchiladas with their cheesy topping and warm, cozy flavors. The whole family, including the kiddos, will love this easy weeknight meal!

Ingredients You’ll Need

shredded chicken – I love making this with store-bought rotisserie chicken because it’s quick, easy and flavorful, but this is also a great way to use leftover chicken. You just need two cooked boneless, skinless chicken breasts or chicken thighs for this recipe.
veggies – I used a combination of chopped yellow onion, corn, black beans (or pinto beans) and garlic for the delicious filling.
tomato sauce + adobo sauce – the tomato sauce adds depth of flavor and acts as the base to the homemade enchilada sauce while the adobo sauce adds a smokiness to the dish.
chicken broth – adds even more flavor and helps to thin the enchilada sauce. You could also use chicken stock.
spices – a combination of chili powder, cumin, dried oregano, kosher salt and black pepper.
cilantro – adds a pop of color and flavor to the filling as well as a topping to the finished dish. You could also sprinkle some chopped green onions (or scallions) for extra flavor.
whole wheat flour tortillas – these hold the filling for enchiladas together and feel free to use corn tortillas or gluten-free tortillas, if needed.
cheese – I used a Mexican cheese blend, but you could also use shredded cheddar cheese, Monterey jack cheese or pepper jack cheese.

Use your slow cooker or Instant Pot to make the most flavorful, fall-apart shredded chicken breast! Simply throw your chicken breasts into the pot, add 1/2 cup chicken broth along with some salt and pepper, then turn it on. Once cooked, just shred chicken using two forks and save for this recipe!

How to Make Easy Chicken Enchiladas

Make the enchilada sauce. Heat olive oil in a medium saucepan over medium heat and sauté garlic for about 1 minute, until fragrant. Add the tomato sauce, chicken broth, adobo sauce, chili powder, cumin, oregano, salt and pepper, mixing well. Bring to a boil, then reduce the heat to a low simmer and heat about 5 to 10 minutes, until slightly thickened.
Make the chicken filling. Heat olive oil in a large skillet over medium heat. Sauté onions and garlic until softened, about 2 minutes. Add in the cooked chicken, corn, black beans, a half cup enchilada sauce you just made, chili powder, cumin, salt and cilantro, stirring well. Cook for an additional 5 minutes, until heated through.
Assemble enchiladas. Spread a little enchilada sauce in the bottom of a prepared 13×9-inch casserole dish sprayed with nonstick spray. Fill each tortilla with a heaping 1/3 cup of the chicken mixture, tightly roll it up and place seam-side up in the pan. Continue filling each tortilla, placing them side by side in the pan, until full.
Bake the enchiladas. Pour the remaining sauce over top of the rolled tortillas and sprinkle the top with cheese. Bake in the oven at 375 degrees F for 20-25 minutes, until cheese is melted and sauce is bubbling. Top with your favorite toppings, serve and enjoy!

How to Serve

Toppings – some topping options include green onions, fresh cilantro, avocado slices, red onion, jalapeños, sour cream (or Greek yogurt), salsa, fresh pico de gallo, guacamole, chopped tomatoes or a squeeze of lime juice.
Sides – these enchiladas pair really well with refried beans, this Mexican brown rice, 7 layer spicy taco dip, southwest chicken salad, or these loaded bell pepper nachos.

Variations

Vegetarian – skip the chicken and double up on the black beans or add in some lentils for additional protein.
Vegan – use dairy-free cheese and your favorite plant-based protein to make vegan enchiladas.
Spicy – feel free to add in some jalapeños, chipotle peppers or a small can of green chiles to the enchilada sauce for extra heat.
Low Carb – swap the tortillas with low-carb wraps or use thinly sliced zucchini as the base to keep this dish lower in carbs.
Sauce – we are making our own homemade red sauce in this recipe, but feel free to use green enchilada sauce or store-bought enchilada sauce if you’re in a pinch.

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Prepping and Storage

To Make Ahead – you can easily make the filling and enchilada sauce up to 2 days ahead of time, then assemble right before baking. I don’t really recommend coating the tortillas in the enchilada sauce ahead of time as it can make them soggy, but if this saves you time before dinner then go for it!

To Store – leftovers can be stored in a sealed, airtight container for up to 4 days in the refrigerator. Reheat in the oven for 15 to 20 minutes or in the microwave for 1 to 2 minutes per serving.

To Freeze – assemble the enchiladas (except for the cheese) in a freezer-safe baking dish. Cover tightly with plastic wrap, then a layer of aluminum foil to prevent freezer burn and freeze for up to 3 months. When ready to bake, thaw in the fridge overnight, remove the plastic wrap and let it sit at room temperature for about 30 minutes before baking as directed.

More Mexican Recipes

Hope you all enjoy this Healthy Chicken Enchilada recipe! If you love this as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

Healthy Chicken Enchiladas

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This Healthy Chicken Enchilada recipe is a family favorite made with wholesome, flavorful ingredients for the perfect weeknight meal! The homemade enchilada sauce tastes absolutely amazing!

Course dinner, Main Course

Cuisine Mexican

Keyword Healthy Chicken Enchiladas

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 271kcal

Ingredients

For the Enchilada Sauce:

1 Tbsp olive oil
1 Tbsp garlic minced
2 cups tomato sauce
1 cup low sodium chicken broth
2 Tbsp adobo sauce (from canned chipotle peppers)
1 Tbsp chili powder
1/2 tsp cumin
1/4 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper

For the Chicken Filling:

1 Tbsp olive oil
1 small yellow onion chopped
2 cloves garlic minced
2 cups cooked shredded chicken (about 2 breasts)
1/2 cup corn (fresh or frozen)
1/2 cup black beans
1/2 cup enchilada sauce you just made
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp salt
1/4 cup chopped cilantro

For the Enchiladas:

8 (7-inch) whole wheat flour tortillas
1 cup shredded Mexican cheese
Top with fresh cilantro and other favorite toppings

Instructions

Preheat oven to 375 degrees F.
To make the enchilada sauce, heat olive oil in a medium saucepan over medium heat and sauté garlic for about 1 minute, until fragrant. Add the tomato sauce, chicken broth, adobo sauce, chili powder, cumin, oregano, salt and pepper, mixing well. Bring to a boil, then reduce the heat to a low simmer and heat about 5 to 10 minutes, until slightly thickened.
To make the filling, heat olive oil in a large skillet over medium heat. Sauté onions and garlic until softened, about 2 minutes. Add in the cooked chicken, corn, black beans, a half cup enchilada sauce you just made, chili powder, cumin, salt and cilantro, stirring well. Cook for an additional 5 minutes, until heated through.
Spread a little enchilada sauce in the bottom of a prepared 13×9-inch casserole dish sprayed with nonstick spray. Fill each tortilla with a heaping 1/3 cup of the chicken mixture, tightly roll it up and place seam-side up in the pan. Continue filling each tortilla, placing them side by side in the pan, until full.
Pour the remaining sauce over top of the rolled tortillas and sprinkle the top with cheese. Bake in the oven for 20 to 25 minutes, until cheese is melted and sauce is bubbling. Top with your favorite toppings, serve and enjoy!

Nutrition

The post Healthy Chicken Enchilada Recipe appeared first on Eat Yourself Skinny.

These cozy Veggie and Cheese Stuffed Shells are a family favorite that are loaded with vegetables, easy to freeze and make the perfect weeknight meal! The ultimate comfort food with a healthy twist!

Your family is going to love this cozy, comforting stuffed pasta dish that is hearty yet packed with vegetables! These Veggie and Cheese Stuffed Shells are the ultimate comfort food that also sneaks in those veggies for picky eaters. I recommend doubling this recipe to freeze for later as it makes a great freezer meal when meal prepping!

Why You’ll Love This

Wholesome – this veggie stuffed shells recipe is a comfort food classic with a healthy twist the whole family will love!
Customizable – feel free to use whatever vegetables you like best along with your favorite marinara sauce.
Freezer-friendly – these stuffed shells freeze really well making them great for meal prep or preparing freezer meals.
Kid-approved – even the pickiest of eaters will love these cheesy pasta shells loaded with vegetables. Great way to sneak in that extra nutrition!

Ingredients You’ll Need

pasta shells – you’ll need large pasta shells or jumbo shells for this recipe. Feel free to use gluten-free pasta shells as well.
veggies – combination of chopped onions, carrots, zucchini and frozen cooked spinach, but you could also add in mushrooms, broccoli, sweet potatoes or other veggie options.
olive oil – I like to use a good olive oil to sauté the veggies, just make sure it is cold-pressed and organic for the most flavor.
garlic – you can use fresh chopped garlic or minced garlic from the jar.
cheese – you’ll need creamy ricotta cheese, shredded mozzarella cheese and grated parmesan cheese for this recipe. You can easily swap out the ricotta cheese for cottage cheese if you want some extra protein.
marinara – you can use store-bought sauce or homemade marinara for this recipe. You could even throw in more veggies by using my loaded veggie tomato sauce!
fresh basil – adds so much fresh flavor and pop of color to this dish. Feel free to add in other fresh herbs such as oregano or parsley.
salt + pepper – needed to season the dish and add flavor.

How to Make Veggie Stuffed Shells

Boil the pasta shells. Bring a large pot of water to a rolling boil and cook the jumbo pasta shells according to the package directions. Drain and rinse the shells with cold water to stop the cooking process. Set aside.
Sauté the veggies. In a large skillet over medium-high heat, sauté the onion, garlic cloves, carrots and shredded zucchini until tender, about 5 minutes. Stir in the chopped spinach and sauté for an additional minute until everything is all combined. Transfer the veggie mixture into a large bowl.
Prepare the filling. Add in the ricotta cheese, 1 cup of mozzarella cheese, 1/4 cup of parmesan cheese, fresh basil, salt and pepper with the sautéed veggies, mixing well until completely combined.
Stuff the shells. Pour the pasta sauce into the bottom of the skillet (or large baking dish) and fill each pasta shell with 2 heaping tablespoons of the ricotta mixture. Arrange the shells in the pan and sprinkle with remaining mozzarella and parmesan cheese.
Bake in the oven. Cover the pan with aluminum foil and bake the shells in the oven at 375 degrees F for about 20 minutes, until cheese is melted and shells are heated through. Top with fresh basil leaves, serve and enjoy!

I always like to sauté everything in the same skillet that I cook the shells in which makes for super easy clean-up and less dishes to have to worry about. Your dishwasher (or husband) will thank you!

Helpful Tips and Tricks

Don’t overcook the shells – I like to keep the pasta shells al dente so that they are easier to stuff and won’t fall apart.
Cool shells before stuffing – make sure to rinse the cooked shells in cold water after draining to stop the cooking process and to help prevent them from sticking together. This also makes them easier to handle when stuffing.
Cook extra shells – I always like to cook a couple of extra shells just in case any rip or tear during boiling.
Use a piping bag – for easy, mess-free filling, scoop the cheesy veggie mixture into a piping bag or zip-top bag. Just snip the corner and pipe the filling into the shells instead of spooning.
Make ahead – you can easily assemble the stuffed shells up to a day in advance, cover tightly, and refrigerate until ready to cook.

Variations

Veggies – we are using shredded zucchini, carrots, yellow onion and spinach in this recipe, but other options include mushrooms, bell peppers, broccoli, cauliflower, butternut squash, sweet potato or kale.
Protein – this is a vegetarian dish, but feel free to add in some ground beef, ground turkey, ground chicken or even cooked Italian sausage. You could also add in plant-based protein such as lentils or crumbled tofu.
Sauce – this recipe calls for your favorite marinara, but you could also use alfredo sauce, vodka sauce, pesto or arrabbiata sauce for a spicy kick.
Make it spicy – as I said above, you can use arrabbiata sauce for some extra spice or sprinkle in some red pepper flakes.
Make it a casserole – instead of stuffing shells, layer cooked pasta, cheesy filling, vegetables and sauce lasagna-style. Not only does this save time, but it has all the same flavors just in baked form.
Low carb option – swap out the pasta shells with hollowed-out zucchini boats or stuff mini bell peppers as the “shells.”

Can This Be Made Ahead of Time?

Yes you sure can, which is the great thing about these cheesy stuffed shells! Here are some tips for prepping this baked ziti ahead of time:

Make Ahead and Freeze: This is a great freezer meal! Simply assemble the stuffed shells as directed (without baking), cover tightly with foil and store in the freezer for up to 3 months. When ready to enjoy, let the shells thaw overnight in the fridge then bake in the oven, adding about 15-20 extra minutes of cooking time.

Make Ahead of Time: Follow the instructions and make everything as directed up until topping with mozzarella and parmesan cheese. Cover and store in the fridge until ready to bake. I don’t recommend adding the shredded cheese until right before putting the stuffed shells in the oven.

Reheating from Fridge: Remove the stuffed shells from the fridge and let them sit out at room temperature for about 30 minutes before baking or simply add 15 to 20 minutes of extra baking time. Leftovers will last 4 to 5 days stored in a sealed airtight container.

More Pasta Dishes You’ll Love

Hope you all enjoy this Veggie and Cheese Stuffed Shell recipe! If you love this as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

Veggie and Cheese Stuffed Shells

Course dinner, Main Course

Cuisine Italian

Keyword Veggie and Cheese Stuffed Shells

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 392kcal

Ingredients

18-20 jumbo pasta shells
1 Tbsp olive oil
1 onion chopped
2 cloves garlic minced
3 large carrots grated
1 medium zucchini grated
1 (10 oz) package frozen chopped spinach thawed and well-drained
1 cup ricotta cheese
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese divided
2 Tbsp chopped fresh basil plus more for topping
1 tsp salt
1/2 tsp black pepper
3 cups pasta sauce (about 24 oz)

Instructions

Preheat oven to 375 degrees F.
Bring a large pot of water to a rolling boil and cook the pasta shells according to the package directions. Drain and rinse the shells with cold water to stop the cooking process. Set aside.
In a large skillet over medium-high heat, sauté the onion, garlic, carrots and shredded zucchini until tender, about 5 minutes. Stir in the chopped spinach and sauté for an additional minute until everything is all combined. Transfer the veggie mixture into a large bowl.
Add in the ricotta cheese, 1 cup of mozzarella cheese, 1/4 cup of parmesan cheese, fresh basil, salt and pepper with the sautéed veggies, mixing well until completely combined.
Pour the marinara into the bottom of the skillet (or baking dish) and fill each pasta shell with 2 heaping tablespoons of the veggie filling. Arrange the shells in the pan and sprinkle with remaining mozzarella and parmesan cheese.
Cover the pan with foil and bake the shells in the oven for about 20 minutes, until cheese is melted and shells are heated through. Top with fresh basil, serve and enjoy!

Video

Nutrition

The post Veggie and Cheese Stuffed Shells appeared first on Eat Yourself Skinny.