Healthier Chicken Enchiladas

Submitted by Stacie

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  • 1 lb. cooked shredded chicken (pulled rotisserie chicken works well)
  • 1 tbsp. light extra virgin olive oil 1 clove minced garlic
  • 1/4 cup chopped onion
  • 1 chopped jalapeno pepper
  • 1 can organic tomato sauce
  • 1 can enchilada sauce
  • 8 oz. organic chicken broth
  • 1 can organic refried beans
  • whole wheat tortillas
  • 1 tbsp. chili powder
  • 1 tbsp. parsley
  • 1 tsp. oregano
  • 1/8 tsp. black pepper
  • 1/4 cup water
  • 1-2 packages shredded Mexican cheese blend
  • 1 can sliced black olives


  1. Preheat oven to 350 degrees.
  2. Heat large skillet with olive oil.
  3. Add onion, jalapeno, and garlic and cook until slightly browned.
  4. Meanwhile, heat tomato sauce, enchilada sauce, and chicken broth in a medium pot and warm refried beans in a small pot.
  5. Add chicken, chili powder, parsley, oregano, black pepper, and water to skillet.
  6. Cover, bring to a boil and reduce to low heat to simmer.
  7. Fill tortillas with refried beans, chicken mixture, cheese, and one large spoonful of sauce and line 9 x 13 pan until full (7-8 enchiladas).
  8. Pour remaining sauce mix over all enchiladas, sprinkle shredded cheese on top and line each with sliced olives (in order to tell where to separate after baking).
  9. Bake uncovered for 25-30 min., let cool for 5, and enjoy!

Healthier Chicken Enchiladas


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