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 12 lbs boneless skinless chicken breasts; 1 tablespoon olive oil; ½ teaspoon cumin; 2 teaspoons minced garlic; 1 onion, chopped; 1 jalapeno, seeded and finely chopped; 1 (14 ounce) can fat-free refried beans; 8 whole wheat tortillas; 1 (10 ounce) can enchilada sauce; 1 cup shredded low-fat cheddar cheese; ½ cup nonfat sour cream; salt and pepper; red pepper flakes

Servings: persons

1 12 lbs boneless skinless chicken breasts
1 tablespoon olive oil
½ teaspoon cumin
2 teaspoons minced garlic
1 onion, chopped
1 jalapeno, seeded and finely chopped
1 (14 ounce) can fat-free refried beans
8 whole wheat tortillas
1 (10 ounce) can enchilada sauce
1 cup shredded low-fat cheddar cheese
½ cup nonfat sour cream
salt and pepper
red pepper flakes

1
Pre-heat oven to 350 degrees.
2
Boil chicken breasts in water for approximately 20 minutes or until done.
3
Remove, let cool and shred or thinly slice.
4
Heat oil in skillet and add cumin, garlic, onion and jalapeno; stir-fry for 3 minutes.
5
Add cooked chicken, salt and pepper and red pepper flakes.
6
Simmer to warm through.
7
Fill tortillas with equal portions of refried beans and chicken.
8
Roll up and place in a baking dish large enough to fill all 8 enchiladas.
9
Pour enchilada sauce over the top and sprinkle with shredded cheese.
10
Bake in oven for approximately 20 minutes or until cheese is melted and enchiladas are warmed through.
11
Serve each with 1 tablespoons fat-free sour cream.

294

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.

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

You need 13 ingredients. The key ingredients include: 1 12 lbs boneless skinless chicken breasts, 1 tablespoon olive oil, ½ teaspoon cumin, 2 teaspoons minced garlic, 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

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