June 08, 2018 0 Comments

Tacos are a staple in our house, but I wanted to mix it up a bit this week. I have never made these before, but they are so good and much tastier and healthier than a restaurant enchilada. These are packed with flavor and super tasty. The jalepeno gives it a bit of a kick, while the cilantro provides a lighter, fresher taste.

Cilantro is one of my favorite herbs plus it offers great health benefits. Consuming plant-based foods of all kinds has long been associated with a reduced risk of many lifestyle-related health conditions.

Some studies suggest that increasing consumption of plant foods like cilantro decreases the risk of obesity, overall mortality, diabetes, and heart disease while promoting healthy skin and hair, increased energy, and overall lower weight.

If you’re an enchilada lover, you will love these!!! These are naturally gluten-free and you can make these dairy-free simply by omitting the little bit of cheese I topped them with.

Bon Appetit.


Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Yield: 6

Serving Size: 1 enchilada

Calories per serving: 200, fat 5, carbs 12, protein 16


    1. 2 chicken breast, shredded
    2. 2 garlic cloves
    3. 1 onion, chopped
    4. 1 green pepper, chopped
    5. 1 jalepeno, chopped
    6. 1/2 bunch cilantro, chopped
    7. 1 8 oz can tomato sauce
    8. 1 tsp cumin
    9. 1/2 tsp cayenne
    10. 1 can green enchilada sauce
For the enchiladas
  1. 6 corn tortillas
  2. 1/2 cup mexican cheese, crumbled (optional)
  3. 1/2 cup cilantro or green onions chopped for topping
  4. Avocado sliced for topping


    1. Cook and shred chicken
    2. Preheat oven to 400
    3. Add garlic, onion, green pepper to skillet and sauté
    4. Combine chicken with all ingredients except enchilada sauce and mix well
    5. Spray 13 x 9-inch glass baking dish with non-stick spray.
    6. Put 1/4 cup chicken mixture into each tortilla and roll it.
    7. Place on baking dish seam side down, top with sauce.
  1. Then top with cheese (optional)
  2. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes.
  3. Top with low fat sour cream if you wish.