Low Fat Chicken Enchiladas Recipe

Name: Low Fat Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chicken breast (on the bone); water; 10 peppercorns; 1 yellow onion; 2 peeled garlic cloves; 1 (7 ounce) can chopped green chilies; 4 ounces low-fat cream cheese; 12 (6 inch) corn tortillas; 1 (10 ounce) can green enchilada sauce; 4 ounces low-fat sharp cheddar cheese

Servings: persons

1 lb chicken breast (on the bone)
water
10 peppercorns
1 yellow onion
2 peeled garlic cloves
1 (7 ounce) can chopped green chilies
4 ounces low-fat cream cheese
12 (6 inch) corn tortillas
1 (10 ounce) can green enchilada sauce
4 ounces low-fat sharp cheddar cheese

1
Place chicken breast, peppercorns and onion and garlic in a large saucepan.
2
Cover with water and bring to a boil.
3
Reduce to a simmer and cook about 45 minutes until chicken is done.
4
Remove skin and discard.
5
Remove chicken from bone and shred.
6
Mash cooked onion and add to chicken.
7
Add green chiles with their liquid to chicken.
8
Add cream cheese to chicken mixture and blend well.
9
Add broth as necessary to make mixture moist.
10
Cover bottom of a 9x13 baking pan with about 1/3 of the green chile enchilada sauce.
11
Bring about an inch of water to a simmer in a skillet.
12
Pass each tortilla through the water and then fill with 1/12 of the chicken mixture. Place in baking pan, seam side down.
13
Continue this process until all tortillas are filled.
14
Top enchiladas with remaining green chile sauce, and then sprinkle with cheddar.
15
Cover and bake at 375 degrees for 20 minutes.
16
Pass low-fat sour cream and lime wedges.

818

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb chicken breast (on the bone), water, 10 peppercorns, 1 yellow onion, and more.

Yes, Low Fat Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low Fat Chicken Enchiladas

How did you like this recipe?

Frequently Asked Questions