Healthy Chicken Enchiladas

I love mexican food! Not taco bell, but good home cooked mexican themed food. I do not honestly know if this qualifies given the recipe modifications, but it is definitely a healthier version than your normal beef, cheddar, and grease version. 🙂

Try the recipe out and let us know what your think by posting your comments here, FacebookPintrestTwitter, or Instragram! Always interested to hear how you might modify the recipe as well to create a different twist in this recipe.


  • 1 tablespoon coconut oil
  • 1 onion, chopped
  • 1 jalapeño, seeded and chopped
  • 3 large clove garlic cloves
  • 1 15-ounce can chopped tomatoes (or 3 diced tomatoes)
  • 1 4-ounce can chopped green chili peppers
  • 3 cups spinach leaves
  • 1 pound chicken breasts
  • 1/2 teaspoon oregano
  • salt to taste
  • 1/4 cup fat-free sour cream
  • 2 cups shredded part-skim mozzarella cheese
  • 12 small flour tortillas


  1. Preheat oven to 400 F
  2. Lightly coat an 8×12 baking dish with cooking spray
  3. Heat coconut oil in a large skillet over medium heat
  4. When oil is hot add the chicken, onion, jalapeño, and garlic
  5. Cook 7-8 minutes, stirring occasionally, until the chicken is cooked and onions begin to soften but does not turn brown
  6. Add tomatoes along with their juices, green chili peppers, chicken, oregano, and salt
  7. Stir until the tomato juice coats the chicken and spinach.
  8. Simmer for about 3-5 minutes. Add spinach and cook until the spinach “wilts”
  9. Remove killet from heat
  10. Wrap 1/2 cup of the chicken mixture in each tortilla
  11. Lay the tortillas seam-side down in the baking dish
  12. Spoon the sour cream over the tops of the tortillas and sprinkle with cheese
  13. Bake 10-15 minutes uncovered until the cheese begins to brown and the filling is warm
  14. Serve immediately