Healthy Red Enchiladas
Enchiladas Rojas Saludables
The healthy version of our ranch enchiladas — no frying, with chicken breast and spinach in the filling, less cheese, Greek yogurt on top, and baked sweet potato instead of fried potatoes. Same homemade flavor, better for you.
Grocery list
What to buy · Shopping quantities included — check off what you already have.
Ingredients
- 8 pieces dried guajillo chiles — stems removed, washed
- 1 piece white onion — half for the salsa, the other half diced for the filling
- 3 cloves garlic cloves — peeled
- 1 tsp dried oregano
- to taste salt
- 6 pieces corn tortillas — warmed on a dry comal or microwave (no oil)
- 1 piece cooking spray — a quick spray for the baking dish
- 200 g chicken breast — cooked and shredded
- 60 g baby spinach — fresh, roughly chopped
- 80 g fresh cheese (queso fresco) — crumbled — half for filling, half for garnish
- 100 g plain Greek yogurt (0% fat) — to serve on top instead of sour cream
- 2 pieces sweet potato — peeled, cut into cubes
- 1 tsp garlic salt
- 10 g fresh cilantro — chopped, for garnish (optional)
- 1 piece lime — in wedges, for serving (optional)
Nutrition facts
- Calories242 kcal1452 kcal
- Protein16 g96 g
- Carbs35 g210 g
- Fat5 g30 g
- Fiber6 g36 g
Values are recalculated automatically when you change the servings.
Instructions
Every step carries its own ingredients and measurements — no more scrolling back up.
- 1
Make the salsa
📋 You'll need- 8 pieces dried guajillo chiles
- half white onion (for the salsa)
- 3 cloves garlic cloves
- 1 tsp dried oregano
- salt
Remove the stems from each guajillo chile, wash, and soak in hot water for 15–20 minutes until soft. Blend with half the onion, garlic, oregano, and salt to taste. Strain through a fine strainer. The salsa is identical to the original recipe — it's already healthy on its own.
- 2
Preheat the oven
📋 You'll need- 1 piece cooking spray
Preheat the oven to 375°F (190°C). Spray a baking dish with cooking spray.
- 3
Prepare the healthy filling
📋 You'll need- 200 g chicken breast
- 60 g baby spinach
- half fresh cheese (queso fresco) (for the filling)
- the other half white onion (finely diced, for the filling)
Mix the shredded chicken with roughly chopped baby spinach, half the crumbled queso fresco, and the other half of the onion finely diced. This filling has more protein and fiber than the original, with less fat.
- 4
Warm the tortillas (no oil)
📋 You'll need- 6 pieces corn tortillas
Warm the tortillas on a dry comal (no oil) or wrap in a damp towel and microwave for 30 seconds. They just need to be pliable enough to roll — don't fry them.
- 5
Assemble the enchiladas
📋 You'll need- warmed tortillas
- guajillo chile salsa
- chicken and spinach filling
Dip each warmed tortilla in the chile salsa (same as the original — the tortilla goes in coated). Place a generous spoonful of the chicken filling in the center and roll up. Arrange enchiladas seam-side down in the baking dish. Pour remaining salsa over the top.
- 6
Bake the enchiladas
Bake at 375°F for 15–20 minutes until the salsa is bubbling and the tortilla edges are lightly golden. This step replaces the frying — you get the same soft texture without the oil.
- 7
Roast the sweet potatoes
📋 You'll need- 2 pieces sweet potato
- 1 piece cooking spray
- 1 tsp garlic salt
Cut the sweet potatoes into cubes, spray with cooking spray and garlic salt. Roast at 400°F for 25 minutes until golden and tender. Sweet potato has more fiber and vitamins than regular potato, and doesn't need frying.
- 8
Serve with healthy toppings
📋 You'll need- 100 g plain Greek yogurt (0% fat)
- the other half fresh cheese (queso fresco) (for garnish)
- 10 g fresh cilantro
- 1 piece lime
Serve the enchiladas with a dollop of Greek yogurt on top (instead of sour cream), remaining crumbled queso fresco, fresh chopped cilantro, and a lime wedge. Roasted sweet potatoes on the side.
This is the lighter version of our classic ranch enchiladas — same guajillo salsa, same dip-in-salsa technique, but smarter choices everywhere else. We skip the frying entirely (bake instead), add shredded chicken and spinach for protein and fiber, use less cheese, top with Greek yogurt instead of cream, and swap regular potatoes for roasted sweet potato. The result? 242 calories per enchilada with 16g of protein — versus 263 cal and only 9g protein in the original. You still get that ranch flavor, just better for your body.