Light Chicken Enchiladas
Bring a lighter twist to a beloved classic with these Light Chicken Enchiladas! Packed with tender, shredded rotisserie chicken and wrapped in soft corn tortillas, this recipe takes a healthier approach without sacrificing flavor. A creamy, tangy sauce made from non-fat Greek yogurt and mild green enchilada sauce coats the enchiladas, while a sprinkle of low-fat Mexican cheese blend adds the perfect final touch. With just 20 minutes of prep and a quick bake time, these enchiladas are a weeknight-friendly meal that feels indulgent but is secretly wholesome. Garnished with fresh cilantro for a burst of color and flavor, these enchiladas deliver comfort food vibes in a nutritious package. Perfect for anyone looking for a high-protein, low-fat dinner option that's big on taste!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Shredded rotisserie chicken (skinless)
- 1 cup Low-sodium chicken broth
- 1 cup Plain non-fat Greek yogurt
- 1.5 cups Mild green enchilada sauce
- 4 ounces Chopped green chilies (canned)
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 2 cloves Minced garlic
- 1 cup Low-fat shredded Mexican cheese blend
- 12 small Corn tortillas
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with non-stick cooking spray.
In a mixing bowl, combine shredded chicken, 1/2 cup of the enchilada sauce, green chilies, chili powder, cumin, and minced garlic. Stir well until evenly combined and set aside.
In a separate bowl, whisk together the Greek yogurt and chicken broth until smooth. Gradually stir in the remaining enchilada sauce.
Warm the corn tortillas in the microwave for about 20 seconds to make them pliable. Lay one tortilla flat, spoon about 3 tablespoons of the chicken mixture onto the center, then roll it up tightly. Place the rolled tortilla seam-side down in the prepared baking dish.
Repeat with the remaining tortillas and chicken mixture, arranging the filled tortillas snugly in the dish.
Pour the yogurt-enchilada sauce mixture evenly over the top of the enchiladas, ensuring they are fully covered.
Sprinkle the shredded cheese over the sauce-covered enchiladas.
Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with chopped cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
2623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 673 mg | 224% | |
| Sodium | 7160 mg | 311% | |
| Total Carbohydrate | 205.3 g | 75% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 21.7 g | ||
| Protein | 303.4 g | 607% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1530 mg | 118% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3570 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
