Chicken Enchilada Muffins

Chicken Enchilada Muffins

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From: Diabetic Living Magazine

Enchiladas are typically served in rolled tortillas but not in this recipe. The enchilada filling—chicken, tomatoes, herbs and avocado—is served in the middle of a split corn muffin. Delicious!

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • Muffins
  • Nonstick cooking spray
  • 1 cup yellow cornmeal
  • ¾ cup whole-wheat flour
  • 3 tablespoons sugar (see Tip)
  • 2 teaspoons baking powder
  • 1 (6 ounce) container plain fat-free Greek yogurt
  • ½ cup fat-free milk
  • 2 eggs
  • 2 tablespoons canola oil
  • ½ cup shredded sharp cheddar cheese (2 ounces)
  • 1 4-ounce can diced green chile peppers, drained
  • Enchilada Filling
  • 20 ounces skinless boneless chicken breast halves and/or thighs, coarsely chopped
  • 1 cup chopped onion (1 large)
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can no-salt-added petite diced tomatoes, undrained
  • 1 (8 ounce) can no-salt-added tomato sauce
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon dried basil, crushed
  • ½ teaspoon dried oregano, crushed
  • 1 avocado, halved, seeded, peeled, and coarsely chopped
  • Cracked black pepper (optional)


  • Prep

  • Ready In

  1. Prepare muffins: Preheat oven to 400°F. Generously coat twelve 2½-inch muffin cups with cooking spray. Wipe each cup with a paper towel to ensure cups are evenly coated.
  2. In a medium bowl stir together cornmeal, flour, sugar, and baking powder; set aside. In another medium bowl whisk together yogurt, milk, eggs, and oil. Stir in cheese and chile peppers. Add milk mixture all at once to the cornmeal mixture. Stir just until moistened. Spoon batter into prepared muffin cups, filling each about two-thirds full. Bake 18 to 20 minutes or until golden brown and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack 5 minutes. Run a small knife around the edge of each cup; remove muffins from cups. Set aside six of the muffins to top with chicken mixture. (Completely cool the remaining six muffins; store in an airtight container up to 3 days in the refrigerator or up to 1 month in the freezer. If frozen, thaw before using.)
  3. Prepare enchilada filling: Meanwhile, coat a large nonstick skillet with cooking spray. Preheat over medium-high heat. Add chicken to hot skillet; cook 8 to 10 minutes or until no longer pink. Remove chicken with a slotted spoon; set aside and keep warm. Add onion and garlic to the same skillet; cook and stir about 5 minutes or until tender. Add tomatoes, tomato sauce, cumin, salt, basil, and oregano. Bring to boiling; reduce heat. Simmer, uncovered, 5 to 10 minutes or until slightly thickened. Stir in chicken. Cook and stir just until chicken is heated through.
  4. To serve, split each of the six reserved muffins and top with chicken mixture. Top with chopped avocado. If desired, garnish with cracked black pepper.
  • Tip: If using a sugar substitute, we recommend Splenda® Sugar Blend or C&H® Light Sugar Blend. Follow package directions to use product amount equivalent to 3 tablespoons sugar. Nutrition Per Serving with Substitute: Same as below, except 326 calories, 29 g carbohydrate, 8 g total sugar.

Nutrition information

  • Serving size: 1 muffin and ⅔ cup chicken mixture
  • Per serving: 331 calories; 12 g fat(3 g sat); 5 g fiber; 30 g carbohydrates; 27 g protein; 80 mcg folate; 111 mg cholesterol; 10 g sugars; 644 IU vitamin A; 12 mg vitamin C; 155 mg calcium; 3 mg iron; 486 mg sodium; 656 mg potassium
  • Nutrition Bonus: Folate (20% daily value), Vitamin C (20% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 3 lean protein, 1½ starch, 1 fat, 1 vegetable

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