Skinny Chicken Enchiladas

Skinny Chicken Enchiladas are perfect if you're an enchilada lover like me! As good as any recipe you'll find in a restaurant (if not better) only much lighter!

Chicken enchiladas are always my dish of choice when I go out for Mexican and this recipe is as good as any recipe you’ll find in a restaurant (if not better) only much lighter! If you’re an enchilada lover like me, you will love these!!

Skinny Chicken Enchiladas are perfect if you're an enchilada lover like me! As good as any recipe you'll find in a restaurant (if not better) only much lighter!

I always have shredded chicken breast on hand, I usually make a whole package of chicken breast in my slow cooker to use for recipes throughout the week. Top the chicken with water or broth and cook low 4 to 6 hours. Leftover chicken would also work. The enchilada sauce in this recipe is so good I even created a separate post for it, I usually make extra and freeze the rest!

A few ways to serve these enchiladas:

If you're an enchilada lover like me, you will love these!! Chicken enchiladas are always my dish of choice when I go out for Mexican and this recipe is as good as any recipe you'll find in a restaurant (if not better) only much lighter!

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Skinny Chicken Enchiladas

Skinny Chicken Enchiladas are perfect if you’re an enchilada lover like me! As good as any recipe you’ll find in a restaurant (if not better) only much lighter!

Ingredients:

For the enchilada sauce:

  • 2 garlic cloves, minced
  • 1-2 tbsp chipotle chilis in adobo sauce
  • 1-1/2 cups tomato sauce
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp ground cumin
  • 3/4 cup reduced sodium chicken broth
  • kosher salt and fresh pepper to taste

For the chicken:

  • 1 tsp vegetable oil
  • 8.5 oz (2 breast halves) cooked shredded chicken breast
  • 1 cup diced onion
  • 2 large clove garlic, minced
  • 1/4 cup cilantro
  • kosher salt
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1 tsp chipotle chili powder
  • 1/3 cup chicken broth
  • 1/2 cup tomato sauce

For the enchilada:

  • 8 (7-inch) low-carb whole wheat flour tortillas (la tortilla factory )
  • 1 cup shredded low fat Mexican cheese
  • non-stick cooking spray
  • 2 tbsp chopped scallions or cilantro for topping

Directions:

  1. In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles , chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
  2. Preheat oven to 400 degrees.
  3. Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.
  4. Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.
  5. Place on baking dish seam side down, top with sauce.
  6. Then top with cheese.
  7. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.

Nutrition Information

Yield: 8 servings, Serving Size: 1 enchilada

  • Amount Per Serving:
  • Freestyle Points: 4
  • Points +: 5
  • Calories: 194 calories
  • Total Fat: 8g
  • Saturated Fat: g
  • Cholesterol: 27mg
  • Sodium: 640mg
  • Carbohydrates: 21g
  • Fiber: 9.5g
  • Sugar: 5g
  • Protein: 18g
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If you're an enchilada lover like me, you will love these!! Chicken enchiladas are always my dish of choice when I go out for Mexican and this recipe is as good as any recipe you'll find in a restaurant (if not better) only much lighter!

Photo credit Sarah of Broma Bakery