Healthy Enchilada Recipes

This simplified take on cheesy chicken enchiladas only requires one pan for cooking and eliminates the need to stuff and roll corn tortillas. Charring the veggies in a cast-iron skillet adds depth of flavor. Don't worry if you don't have one, because you can use any oven-safe skillet instead.

Put out your favorite toppings for these quick and healthy layered enchiladas. We like cilantro, sour cream, guacamole and jalapeños.

Using thinly sliced zucchini in place of tortillas is a great way to cut back on carbs and still enjoy cheesy chicken enchiladas. If you like the heat, opt for a spicy enchilada sauce.

Casseroles make perfect meal-prep dinners, and this enchilada version is no exception. The whole casserole can be built and left to hang out in the refrigerator for up to three days—just bake it off on a busy night and you have a healthy, easy dinner on the table in no time. The quick homemade enchilada sauce in this recipe is great when you don't have any of the canned sauce on hand; just season crushed tomatoes with spices and salt for an instant enchilada sauce.

These quick sweet potato and bean enchiladas are diabetes-friendly thanks to egg wraps that are lower in carbs than traditional tortillas. The vegetarian filling is both sweet and savory, while the topping adds texture and freshness.

These chicken enchiladas are great for using up any veggies you have lingering in your fridge. Our chicken enchilada recipe calls for zucchini, squash and onion, but you could easily swap in spinach, onions or potatoes.

This 5-ingredient dinner recipe uses two genius hacks to make dinner healthy and get it on the table in under an hour. First, swap in cabbage leaves for tortillas to cut the carbs and get an extra serving of vegetables. Second, use prepared ingredients--spicy refried beans and enchilada sauce--to add tons of flavor without a long ingredient list.

Our take on this popular Mexican dish certainly does not disappoint. Packed with protein and easy to make, this recipe is the perfect dinner solution.

Protein-rich quinoa makes a satisfying layer in this easy Mexican casserole recipe. If you want to make this dish vegetarian, beans are a nice swap for the chicken. Serve with a green salad tossed with an oregano vinaigrette.

This 45-minute enchilada recipe is bursting with chicken, tomatoes, tomatillos, chile peppers, and cheese, and because it's a one-skillet casserole, cleanup is a breeze.

Shrimp enchiladas offer a taste of coastal Mexican cuisine but some versions contain so much cheese, butter and sour cream that they can pack a whopping 50 grams of fat per serving. Our version has vibrant flavor and only half the calories and 6 grams of fat per serving, plus we use precooked peeled shrimp so you can get the dish on your table fast enough for a weeknight supper. The addition of refried beans helps makes these enchiladas an excellent source of fiber as well.

This easy, creamy chicken enchilada recipe uses premade green salsa for a quick enchilada sauce. Not in a verde mood? Use tomato salsa instead.