Shredded chicken and black beans are mixed in an easy, low fat, creamy sauce and baked in a flour tortilla in these HEALTHY, family friendly enchilada cups.
The first time I tried my hand at turning chicken enchiladas into enchilada cups, my kids went wild over them. Like ALL OF THEM!! My 8 and 5 year old went back for seconds and even my 1 year old gobbled up the filling!! Woohoo!! I love cooking but nothing is more frustrating to me than going through the effort of making and cleaning up dinner, only to have the kids barely eat what’s on their plate, knowing they’ll be hungry again soon. Sooooooo irritating, am I right? Not this time. In fact, they were such a hit that I made them a couple days later for the blog and again…. GOBBLED UP!
The trick I think, is to keep the flavor simple and mild and of course bake them so that they are in a fun, tortilla cup. Cuz who doesn’t love a tortilla cup right? The filling is embarrassingly simple. I used shredded chicken breast, black beans, light cream cheese, Greek yogurt, our favorite enchilada sauce, chives, and a few extra spices. That’s it. Mix it all together, throw it in tortilla lined muffin tin, top with cheese, and you are basically done.
You can make your chicken ahead to save on time(I simply boiled a few breasts) or use the leftovers from a rotisserie chicken. Super easy AND super healthy.
Now, in addition to the kids loving dinner, I have to admit that I LOVED how portion controlled they were. Give me a dish full of enchiladas and I will Go. To. Town. However, I’ve been calorie counting again and having dinner made in perfect portions makes it that much easier to stay on track. This recipe makes a small batch but it would be very easy to double and I suggest you do because they won’t last long!
Lean Chicken Enchilada Cups
- 2 cups cooked chicken breast, shredded*
- 4 tablespoons reduced fat cream cheese, softened
- 1/4 cup plain nonfat Greek yogurt
- 1/4 cup favorite enchilada sauce**
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic salt
- 1/2 cup canned black beans, drained and rinsed
- 6 tablespoons chives
- 1/3 cup shredded Mexican cheese
- 9 mini flour tortilla (street slider style)***
Preheat oven to 400F
Combine shredded chicken, softened cream cheese, yogurt, enchilada sauce, and spices in a bowl and mix well.
Stir in beans and chives
In a well greased muffin tin, gently fold and push a mini tortilla into the muffin tin. (as shown in picture above)
Divide chicken mixture into the tortilla cups. ( Recipe makes 9 portions)
Sprinkle shredded cheese over each one and bake for 20 minutes or until tortilla begins to brown,
* I boiled 2 chicken breast and shredded them but feel free to use any leftover chicken or a rotisserie chicken
** I used Ortega Enchilada Sauce, mild
*** I used La Banderita Street Taco Slider Flour Tortillas
Nutrition Facts Servings 9.0 Amount Per Serving calories 165 % Daily Value * Total Fat 6 g 9 % Saturated Fat 3 g 14 % Monounsaturated Fat 0 g Polyunsaturated Fat 0 g Trans Fat 0 g Cholesterol 35 mg 12 % Sodium 349 mg 15 % Potassium 159 mg 5 % Total Carbohydrate 12 g 4 % Dietary Fiber 2 g 8 % Sugars 1 g Protein 12 g 24 % Vitamin A 8 % Vitamin C 2 % Calcium 6 % Iron 5 %
Weight Watcher Points (old points plus) 4 points
Weight Watcher Points (smart Points) 5 points