65 Clean Eating Enchiladas to Spice Up Your Weeknight Meals

Whole-food tortillas, vibrant veggies, lean proteins, and sauces you can pronounce—these enchiladas prove that “clean” never means “boring.” Below you’ll find sixty-five fresh spins, many of which can be prepped in advance or frozen for later. Mix and match fillings, swap tortillas, and adjust the heat level to suit your crowd. Your next weeknight dinner rotation just got a serious upgrade.

1. Chicken & Baby Spinach Enchiladas

Poach free-range chicken breasts, shred them, and fold in sautéed garlic and baby spinach. A quick simmer in crushed tomatoes seasoned with cumin keeps sodium in check. Roll everything in whole-grain tortillas, cover with more sauce, and bake until bubbly. A handful of cheese on top adds creaminess without overpowering the greens.

2. Sweet Potato & Black Bean Enchiladas

Roasted sweet potato provides natural sweetness that balances earthy black beans. Mash half of the potatoes for a creamy binder while leaving a few chunks for texture. A homemade adobo-laced tomato sauce ties it together, giving depth without added sugar. Garnish with minced cilantro just before serving.

3. Turkey & Kale Verde Enchiladas

Lean ground turkey cooks quickly with onions, poblano pepper, and chopped kale for extra vitamins. Blend roasted tomatillos, cilantro, and lime for a tangy verde sauce free of preservatives. Assemble, bake, and finish with a squeeze of fresh lime over the top. The result is light yet deeply flavorful.

4. Zucchini & Quinoa Enchiladas

Cook tri-color quinoa in low-sodium vegetable broth, then mix with grilled zucchini ribbons and a pinch of smoked paprika. The filling feels hearty while staying gluten-free and protein-packed. A simple fire-roasted tomato sauce prevents the dish from drying out. Sprinkle with toasted pepitas for crunch.

5. Shrimp & Roasted Corn Enchiladas

Sauté shrimp just until pink, then toss with roasted corn and diced red bell pepper. Greek yogurt blended with lime and cilantro replaces heavier crema. Corn tortillas keep the recipe gluten-free and naturally sweet. Bake until the edges crisp and serve immediately to preserve shrimp tenderness.

6. Mushroom & Swiss Chard Enchiladas

Baby bella mushrooms and Swiss chard cook down with garlic and thyme, creating a savory, almost meaty texture. A mild red chile sauce, made from soaked dried chiles and broth, keeps sodium low. Swap in dairy-free cheese shreds if you prefer a vegan plate. It’s comfort food that still feels virtuous.

7. Lentil & Roasted Poblano Enchiladas

Brown lentils mimic ground meat but bring fiber and plant protein. Roast poblanos until blistered, peel, and slice for gentle heat. A splash of smoked paprika in the tomato sauce deepens flavor without added fat. These reheat wonderfully for meal-prep lunches.

8. Citrus-Marinated Salmon Enchiladas

Marinate wild salmon in orange and lime juice with a touch of ancho chile powder, then bake until just opaque. Flake the fish and roll with sautéed scallions in tortillas. A quick reduction of the citrus marinade becomes the sauce. Fresh, zesty, and loaded with omega-3s.

9. Butternut Squash & Goat Cheese Enchiladas

Roasted butternut squash turns sweet and caramelized, pairing beautifully with tangy goat cheese. A bright tomatillo salsa keeps each bite lively. Sprinkle chopped toasted walnuts over the top for crunch. Perfect for fall evenings.

10. Spicy Tofu & Broccoli Enchiladas

Press extra-firm tofu, then sauté with cumin, chili powder, and a splash of coconut aminos. Lightly steam broccoli so it stays vibrant and crisp-tender. Chipotle purée whisked into tomato sauce delivers smoky heat. Vegan, high protein, and quick-cooking.

11. Greek Yogurt Chicken Enchiladas

Swap heavy cream or canned soup for plain Greek yogurt blended with diced green chiles. The result is a silky, tangy sauce with added protein. Use leftover rotisserie chicken to cut prep time. Sprinkle fresh oregano to highlight Mediterranean vibes.

12. Red Quinoa & Spinach Verde Enchiladas

Red quinoa offers nutty flavor and eye-catching color. Wilt spinach right into the hot quinoa to save on dishes. A fresh tomatillo sauce brightens the filling and keeps sodium low. Top with a few goat cheese crumbles for creaminess.

13. Lean Bison & Pinto Bean Enchiladas

Ground bison is naturally lean yet rich in iron. Cook it with onions, coriander, and chopped tomatoes, then fold in pinto beans for extra fiber. The filling tastes satisfying without extra fat. Finish with a sprinkle of reduced-fat cheddar.

14. Cauliflower Rice & Avocado Enchiladas

Pulse cauliflower into rice, sauté with lime juice and fresh cilantro. Spoon into tortillas with creamy avocado slices for healthy fats. A quick stove-top salsa roja adds mild heat. Keep cheese optional for a fully plant-based entrée.

15. Green Chile Egg & Veggie Breakfast Enchiladas

Scramble pasture-raised eggs with diced bell peppers and onions. Wrap the mixture in corn tortillas and cover with roasted green chile sauce. Bake just long enough to set the flavors. Ideal for breakfast-for-dinner nights.

16. Spaghetti Squash & Turkey Sausage Enchiladas

Roast spaghetti squash until tender, then scrape into noodle-like strands. Combine with nitrate-free turkey sausage crumbles for bold flavor without excess fat. A rustic marinara replaces heavier enchilada sauces here. Top lightly with part-skim mozzarella for an Italian-Mex crossover.

17. Roasted Beet & Goat Cheese Enchiladas

Roasting beets concentrates their sweetness and intensifies color. Pair with creamy goat cheese and a gentle red chile sauce so the beets shine. Blue corn tortillas provide extra antioxidants. Garnish with chopped fresh dill for a herbaceous note.

18. Apple-Chipotle Pork Enchiladas

Slow-cook pork loin with apple cider, chipotle peppers, and cinnamon for a sweet-smoky flavor combo. Shred the meat and fold in diced Honeycrisp apples just before rolling so they stay crisp. A blend of the cooking liquid and puréed chipotles forms the sauce. It’s autumn comfort without added sugar.

19. Carrot & Chickpea Curry Enchiladas

Simmer chickpeas with grated carrots, turmeric, and garam masala for a fragrant filling. Light coconut milk blended with crushed tomatoes makes a silky sauce. Roll, bake, and garnish with cilantro. The Indian-Mexican mash-up keeps dinner exciting.

20. Kale, Potato & Turkey Bacon Enchiladas

Cube and roast Yukon Gold potatoes with paprika for crisp edges. Add sautéed kale and crumbled nitrate-free turkey bacon for salty depth. A quick salsa verde ties it together while keeping things bright. Serve with a spoonful of plain yogurt instead of sour cream.

21. Orange-Ginger Chicken Enchiladas

Marinate chicken in fresh orange juice, ginger, and a touch of tamari, then roast and shred. Reduce the marinade on the stove to create a tangy glaze. Corn tortillas soak up every drop. Sprinkle sesame seeds for a hint of crunch.

22. Broccoli Stem & Brown Rice Enchiladas

Don’t toss those broccoli stems—peel and dice them, then steam until tender-crisp. Mix with cooked brown rice for a zero-waste, fiber-rich filling. A straightforward tomato sauce keeps flavors familiar. Finish with a dusting of Parmesan if desired.

23. Thai Peanut Tempeh Enchiladas

Cube tempeh and sauté with garlic, tamari, and a drizzle of natural peanut butter thinned with lime juice. The nutty filling feels indulgent yet balanced. Roll and top with a lighter version of the peanut sauce. Add carrot ribbons after baking for crunch and color.

24. Roasted Cauliflower & Green Pea Enchiladas

Roast cauliflower until lightly charred, then combine with sweet green peas. A tomato sauce scented with turmeric and coriander infuses anti-inflammatory benefits. Use whole-wheat tortillas to keep fiber high. Finish with chopped scallions.

25. Cilantro-Lime Shrimp & Avocado Enchiladas

Marinate shrimp in lime zest, garlic, and cilantro, then sear until just pink. Nestle with ripe avocado for creamy contrast. A quick tomatillo sauce keeps things tangy. Serve immediately to maintain avocado freshness.

26. Black Bean & Mango Enchiladas

Juicy mango cubes lighten hearty black beans, creating a sweet-savory balance. A mild red sauce ensures the fruit still shines. Corn tortillas lend a subtle earthy backdrop. Finish with a sprinkle of chopped mint.

27. Spicy Pumpkin & White Bean Enchiladas

Pumpkin purée blends with cannellini beans for a creamy, protein-rich filling. Stir in chipotle powder for gentle heat. An ancho-tomato sauce deepens the smoky notes. Garnish with toasted pumpkin seeds.

28. Collard Green Wrap Enchiladas

Swap tortillas for sturdy collard greens to slash carbs. Blanch leaves briefly so they roll easily, then fill with quinoa, diced veggies, and herbs. Cover with tomato sauce and bake until heated through. Light, bright, and gluten-free.

29. Pesto Chicken & Tomato Enchiladas

Use homemade pesto made with olive oil and walnuts for clean flavor. Combine with shredded chicken and roll in tortillas. Top with blistered cherry tomatoes instead of heavy sauce. The Italian flavors satisfy without excess cheese.

30. Sesame-Ginger Veggie Enchiladas

Stir-fry mixed vegetables with fresh ginger, garlic, and a splash of toasted sesame oil. The glaze doubles as a light baking sauce. Whole-grain tortillas add nuttiness. Sprinkle black sesame seeds for a finishing touch.

31. Blue Corn & Hatch Chile Chicken Enchiladas

Blue corn tortillas contribute antioxidants and a pleasant crumbly texture. Mix roasted Hatch chiles with chicken for New Mexico flair. A simple green chile sauce keeps flavors cohesive. Serve with sliced radishes for crunch.

32. Barbecue Jackfruit Enchiladas

Young green jackfruit shreds similarly to pulled pork but remains plant-based. Cook it in a homemade, low-sugar barbecue sauce for smokiness. Roll into tortillas and bake until edges crisp. Add a sprinkle of cheese or keep it dairy-free—your choice.

33. Spinach, Artichoke & White Chicken Enchiladas

Channel the beloved dip using Greek yogurt instead of cream cheese. Fold chopped artichokes, wilted spinach, and shredded chicken together. A lemon-garlic white sauce makes everything bright. Perfect for potlucks or meal prep.

34. Chorizo-Spiced Tempeh & Potato Enchiladas

Pulse tempeh with spices like paprika, cumin, and oregano to mimic chorizo. Add roasted potato cubes for heartiness. The smoky tomato sauce compliments without overpowering. A small amount of cotija adds a salty kick.

35. Ginger-Garlic Salmon & Brown Rice Enchiladas

Bake salmon with fresh ginger and garlic until flaky. Combine with brown rice for slow-digesting carbs. A reduced soy-ginger sauce keeps the filling moist. Sprinkle thinly sliced scallions after baking.

36. Broiled Eggplant & Tomato Basil Enchiladas

Broil eggplant until smoky, then mix with minced garlic and fresh basil. The filling feels Mediterranean yet suits the enchilada format. A light tomato sauce and minimal cheese keep calories modest. Serve with a side salad of arugula.

37. Smoked Turkey & Cranberry Enchiladas

Leftover smoked turkey gains new life with tart cranberries for contrast. A mild red sauce tempers the fruit’s sharpness. Whole-wheat tortillas add nutty flavor. Ideal for post-holiday fridge clean-outs.

38. Chimichurri Beef & Sweet Pepper Enchiladas

Marinate grass-fed flank steak in red wine vinegar and herbs, then sear and slice thin. Combine with roasted bell peppers inside tortillas. Instead of a heavy cheese topping, finish with vibrant chimichurri. Fresh flavor with every bite.

39. Edamame & Brown Rice Miso Enchiladas

Protein-packed edamame pairs with chewy brown rice for a filling base. Whisk white miso, veggie broth, and a splash of mirin for an umami-rich sauce. Bake until heated through. Garnish with nori flakes for a Japanese twist.

40. Tex-Mex Lentil & Roasted Tomato Enchiladas

Sauté brown lentils with cumin and oregano until tender. Add oven-roasted tomato chunks for a burst of freshness. A simple chili sauce finishes the bake. This one freezes well for later.

41. Lemon-Herb Chicken & Asparagus Enchiladas

Poach chicken in lemon-infused broth, shred, and toss with blanched asparagus. A yogurt-based lemon-herb sauce keeps the dish bright. Whole-grain tortillas provide structure. Add zest on top for extra citrus aroma.

42. Roasted Garlic & Red Pepper Hummus Enchiladas

Spread homemade roasted garlic hummus on tortillas, then layer in grilled zucchini and red pepper strips. Roll, cover with a light tomato sauce, and bake until heated through. The hummus stays creamy and adds plant protein. Sprinkle parsley for color.

43. Buffalo Cauliflower & Chickpea Enchiladas

Toss roasted cauliflower in a clean buffalo sauce made with hot sauce and a touch of ghee. Combine with chickpeas for extra heft. Bake, then drizzle with yogurt mixed with chives. Spicy, tangy, and satisfying.

44. Pineapple-Salsa Pulled Chicken Enchiladas

Slow-cook chicken breasts with crushed pineapple, jalapeño, and cilantro until shred-ready. Use the cooking juices plus fresh diced pineapple as a chunky salsa. Roll and bake in corn tortillas. Tropical flavors meet classic comfort.

45. Turmeric-Spiced Lentil & Caramelized Onion Enchiladas

Simmer yellow lentils with turmeric and bay leaf for earthy depth. Layer with slow-cooked onions that bring natural sweetness. A bright tomato sauce balances everything. Garnish with chopped parsley.

46. Kale & Ricotta Stuffed Enchiladas

Wilt chopped kale, then mix with part-skim ricotta and nutmeg. The filling feels creamy but stays light. A simple marinara sauce keeps the focus on the greens. Bake until edges brown slightly.

47. Coconut-Lime Fish Enchiladas

Poach firm white fish like cod in coconut milk, lime juice, and ginger until tender. Flake and roll with sautéed bell peppers. Spoon a bit of the poaching liquid over the top before baking. Fragrant and light.

48. Roasted Brussels Sprout & Bacon Enchiladas

Halve Brussels sprouts and roast until crispy. Combine with crumbled turkey bacon for smoky notes. A modest layer of pepper jack provides heat and richness. Even sprout skeptics will ask for seconds.

49. Green Lentil & Sweet Pepper Enchiladas

Cook green lentils until al dente, then mix with sautéed sweet pepper strips. A mild salsa verde keeps flavors bright. Finish with a dusting of cotija. High fiber, low fuss.

50. Caramelized Plantain & Black Bean Enchiladas

Pan-sear ripe plantain slices until caramelized and sweet. Combine with seasoned black beans for a Cuban-inspired twist. A smoky red chile sauce balances the sweetness. Sprinkle chopped cilantro to serve.

51. Rosemary-Garlic White Bean & Chicken Enchiladas

Sauté cannellini beans in olive oil with minced garlic and fresh rosemary. Fold in shredded chicken for hearty protein. A simple tomato sauce lets the herbs shine. Serve with a green side salad.

52. Asparagus & Prosciutto Enchiladas

Crisp asparagus spears pair with salty prosciutto for a springtime feel. A light lemon-yogurt sauce replaces heavier béchamel. Bake until sauce bubbles. Garnish with fresh basil ribbons.

53. Peanut-Spiced Sweet Potato & Kale Enchiladas

Mash roasted sweet potatoes with natural peanut butter and a dash of cayenne. Stir in sautéed kale for texture. A thin tomato-peanut sauce keeps everything moist. A sprinkle of crushed peanuts adds crunch.

54. Curried Chickpea & Zucchini Enchiladas

Sauté chickpeas with curry powder and diced zucchini until flavors meld. A light coconut-tomato sauce provides creaminess without dairy. Bake until heated through. Serve with lime wedges.

55. Broccoli Rabe & Turkey Sausage Enchiladas

Blanch broccoli rabe to tame bitterness, then sauté with garlic. Combine with lean turkey sausage crumbles for robust flavor. A classic red sauce keeps it grounded. Finish with shaved Parmesan.

56. Quinoa, Corn & Poblano Enchiladas

Cook quinoa in vegetable broth, then stir in roasted corn kernels and poblano strips. Salsa verde lends acidity and freshness. Whole-grain tortillas seal the deal. Garnish with diced avocado.

57. Ginger-Lime Tofu & Spinach Enchiladas

Marinate tofu in ginger, lime juice, and a hint of maple syrup before searing. Mix with wilted spinach for color and nutrients. A citrusy sauce brightens every bite. Vegan and meal-prep friendly.

58. Cajun Shrimp & Okra Enchiladas

Sauté shrimp and okra with a homemade Cajun spice mix. Roll into tortillas and cover with tomato sauce enhanced by a pinch of paprika. Bake just until shrimp are warmed through. Serve with chopped scallions.

59. Roasted Mushroom & Lentil Mole Enchiladas

Roast cremini mushrooms for umami depth, then mix with red lentils. A homemade lightened mole—using cacao powder, chiles, and almonds—provides richness without excess sugar. Bake until mole bubbles gently. Sprinkle sesame seeds on top.

60. Lemon-Dill Salmon & Quinoa Enchiladas

Flake baked salmon and combine with cooked quinoa for balanced protein. A yogurt sauce flavored with lemon zest and fresh dill replaces heavier cream. Whole-wheat tortillas offer a sturdy wrap. Light, bright, and heart-healthy.

61. Fire-Roasted Veggie & Goat Cheese Enchiladas

Grill or broil mixed vegetables until charred, then chop and roll in tortillas. Tangy goat cheese melts slightly, adding creamy pockets. A tomato sauce spiced with oregano ties flavors together. Colorful and satisfying.

62. Spicy Peanut Turkey & Cabbage Enchiladas

Cook lean ground turkey with shredded cabbage for a low-carb base. A quick peanut-chili sauce coats everything in bold flavor. Bake, then garnish with chopped peanuts and green onions. Crunchy and protein-packed.

63. Chipotle Black Bean & Quinoa Enchiladas

Mash half the black beans for creaminess while leaving some whole for texture. Stir in cooked quinoa and smoky chipotle peppers. Spoon into tortillas and bake until heated through. Top with diced tomatoes right before serving.

64. Herbed Ricotta & Summer Squash Enchiladas

Mix part-skim ricotta with basil, parsley, and lemon zest. Layer in raw squash ribbons that soften as they bake. A spoonful of marinara keeps things saucy without heaviness. Finish with fresh basil leaves.

65. Smoky Eggplant & Chickpea Enchiladas

Smoke or grill whole eggplants until the flesh collapses, then scrape out and mash with cumin and garlic. Fold in chickpeas for extra body. Roll into tortillas and cover with a mild red sauce. Comforting, plant-based, and bursting with flavor.