Description
Quick & Easy Healthy Chicken Enchiladas (Low-Calorie). A lighter enchilada recipe that tastes rich and satisfying while supporting low-calorie goals.
Ingredients
2 cups cooked chicken breast (shredded)
1 tbsp organic virgin olive oil
1 medium onion (chopped)
3 garlic cloves (minced)
1/2 can black or kidney beans (drained & rinsed)
1/2 cup corn (drained & rinsed)
1 (15 oz) can natural tomato sauce (no added salt)
1 cup chicken stock (low-sodium)
1/2 tsp dried thyme
1/2 tsp smoked paprika
1/2 tsp black pepper
1/2 tsp dried oregano
1/2 tsp chili powder
1/2 cup low-fat sour cream
1/2 cup low-fat Mexican cheese blend or non-fat mozzarella
8 whole-grain corn tortillas
Instructions
1. Preheat oven to 350°F. Lightly oil baking dish.
2. Heat olive oil in a pot, sauté onions until translucent.
3. Add garlic and stir until fragrant.
4. Pour in tomato sauce and chicken stock. Stir well.
5. Add beans, corn, chicken, thyme, chili powder, oregano, paprika, and pepper.
6. Simmer until thickened, stirring occasionally.
7. Strain sauce to separate chunks from liquid; set aside.
8. Warm tortillas until flexible.
9. Spread sour cream on tortilla, add filling, sprinkle cheese, roll tightly.
10. Place enchiladas seam-side down in dish.
11. Add thin layer of sauce, arrange enchiladas, top with remaining sauce and cheese.
12. Cover with foil and bake 20–25 minutes until cheese melts.
13. Garnish with cilantro, jalapeños, yogurt, avocado, or green onions.
Notes
You may use rotisserie chicken or leftover turkey.
Omit corn for a smoother texture.
Add cilantro or parsley for fresh flavor.
Store leftovers for 3–4 days in the fridge or freeze for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 163
- Sugar: 2.3
- Sodium: 171
- Fat: 5.6
- Saturated Fat: 1.9
- Unsaturated Fat: 3.7
- Trans Fat: 0
- Carbohydrates: 18.7
- Fiber: 3.4
- Protein: 10.5
- Cholesterol: 24