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.
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.
- 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
Absolutely! Using pre-cooked, shredded rotisserie chicken or any leftover chicken is a convenient shortcut.
Yes, feel free to switch to black beans if you prefer or based on what you have available.
Absolutely! You can prepare the components in advance, store them separately, and assemble the enchiladas right before baking. This is a great time-saving option for busy days.
This creamy chicken enchilada recipe goes beautifully with so many different side dishes. Here are some of our favorites:
- Homemade Dinner Rolls
- Jalapeno Corn Bread
- Mexican Sweet Corn Soup
- Cilantro Lime Cauliflower Rice
- Mexican Street Corn Salad
- Cilantro Lime Pasta Salad Recipe With Avocado
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.
More chicken recipes
- Chicken Fajita Pasta
- Air Fryer Chicken Bites
- Tandoori Chicken Recipe
- Creamy Chicken Broccoli Soup
- Pesto Chicken Recipe
- Creamy Chicken Enchilada Soup
- Creamy Chicken and Broccoli Skillet
- Chicken Burrito Bowl
- Honey Sesame Chicken
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Healthy Chicken Enchiladas
- 2 cups shredded cooked chicken
- 15 oz kidney beans one can, drained and rinsed
- 8 oz corn or frozen corn one can, drained well
- 4 oz cream cheese low fat
- 2 cups enchilada sauce divided
- 2 large zucchini thinly sliced lengthwise
- 1 cup Monterey Jack cheese shredded, low fat
- Preheat the oven to 375F and line 2 sheet pans with parchment paper.
- Use a chef’s knife to slice the zucchini lengthwise, as thin as you can.
- Lay the sliced zucchini on the prepared sheet pans without overlapping.
- Season with salt and pepper and bake for 6-8 minutes, or just until they begin to soften and can easily be rolled without breaking. Allow it to cool until ready to handle.
- In a mixing bowl combine the cooked chicken, beans, corn, cream cheese and half of the enchilada sauce.
- To assemble the enchiladas, place one slice of roasted zucchini on a clean surface.
- Add about 2 spoonfuls of chicken mixture, and roll it up. Place in a large baking dish and repeat with the remaining zucchini and filling. Drizzle with the remaining enchilada sauce.
- Sprinkle the enchiladas with the shredded cheese and bake for 20-22 minutes, or until the cheese is melted and bubbly.
- Serving size is 3 roll-ups.
- Makes 15-18 roll-ups.
- Nutrition facts are based on making 15. for 5 servings. If you can make 18 of them depending on the size of the zucchini, then you will have 6 servings and each serving will be 392 Calories instead.
- Use pre-cooked chicken like Rotisserie chicken to save on time.
- Do not over-cook or else it will be too mushy.
- You may use sour cream instead of cream cheese but we love the taste of cream cheese more.
- Top with a variety of toppings like sliced jalapenos or avocados.