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
Preheat the oven to 350°F.
3.2 Prep
Spoon about 1/2 cup of enchilada sauce into the bottom of a 9×13-inch baking dish. Set aside.
Place the chicken, cumin, garlic powder, and Greek yogurt in a large mixing bowl. Mix with a rubber spatula to combine.
3.3 Microwave
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
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.
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.
Cover the dish with a sheet of aluminum foil.
3.5 Oven
Bake the enchiladas on middle rack of oven for 20 minutes.
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
Check to see that enchiladas are done. Remove from oven or add time as needed.
3.7 Serve
Allow the dish to rest for 10 minutes. Sprinkle with cilantro, and serve.