Whether you’re being conscious of calories or simply want something a bit lighter, these chicken enchiladas are the perfect easy dinner. They’re filling and flavorful but with a fraction of the calories and fat.
Satisfy your sweet tooth with this easy-to-make recipe for Skinny Chicken Enchiladas.
1. Info for Skinny Chicken Enchiladas
- Cook Time: 50 Min
- Total Time: 50 Min
- Servings: 6
- Calories: 328 kcal
2. Ingredients for Skinny Chicken Enchiladas
- 20 oz. red enchilada sauce (2 cans)
- 12 oz. shredded chicken breast
- 1 tsp. ground cumin
- 1/2 tsp. garlic powder
- 1/3 cup plain nonfat Greek yogurt
- 12 soft corn tortillas (standard 6-inch diameter)
- 1 cup shredded reduced-fat Mexican cheese
- Finely chopped cilantro (optional for garnish)
3. Directions:
3.1 Preheat
){kind=link}
Preheat the oven to 350°F.
3.2 Prep
){kind=link}
Spoon about 1/2 cup of enchilada sauce into the bottom of a 9×13-inch baking dish. Set aside.
){kind=link}
Place the chicken, cumin, garlic powder, and Greek yogurt in a large mixing bowl. Mix with a rubber spatula to combine.
3.3 Microwave
){kind=link}
Place a few tortillas on a dinner plate and warm in the microwave until pliable, 20-30 seconds. Repeat with remaining tortillas.
3.4 Prep
){kind=link}
Spoon about 1/4 cup of the chicken mixture into the center of a tortilla. Gently roll the enchilada and place it seam-side down in the sauced casserole dish. Repeat with the remaining tortillas and filling.
){kind=link}
Pour the remaining enchilada sauce evenly over the rolled tortillas, spreading the sauce to make sure all tortillas are covered. Sprinkle the shredded cheese over the top.
){kind=link}
Cover the dish with a sheet of aluminum foil.
3.5 Oven
){kind=link}
Bake the enchiladas on middle rack of oven for 20 minutes.
){kind=link}
Carefully remove the foil and continue baking until edges are bubbling and cheese on top is slightly golden brown, 7-10 minutes.
3.6 Check
){kind=link}
Check to see that enchiladas are done. Remove from oven or add time as needed.
3.7 Serve
){kind=link}
Allow the dish to rest for 10 minutes. Sprinkle with cilantro, and serve.
){kind=link}