Skinny Chicken Enchiladas Recipe

Name: Skinny Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the 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 fat free 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; 8 (7-inch) reduced carb whole wheat flour tortillas (la tortilla factory); 1 cup shredded low fat Mexican cheese; non-stick cooking spray; 1/2 cup chopped scallions or cilantro for topping

Servings: persons

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

1
Directions:
2
In a medium saucepan, spray oil and saute 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.
3
Preheat oven to 400 degrees.
4
Heat the vegetable oil in a medium skillet over medium-high heat. Saute 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.
5
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.
6
Place on baking dish seam side down, top with sauce..
7
Then top with cheese.
8
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.

1213

kcal

Calories

Fat

188

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 24 ingredients. The key ingredients include: For the sauce:, 2 garlic cloves, minced, 1-2 tbsp chipotle chilis in adobo sauce, 1-1/2 cups tomato sauce, and more.

Yes, Skinny 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.

Skinny Chicken Enchiladas

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