Lighter Chicken Enchiladas
Indulge in the bold, satisfying flavors of Mexican cuisine with these Lighter Chicken Enchiladas—a healthier spin on the classic comfort food! Made with lean shredded chicken breast, warm corn tortillas, and a homemade enchilada sauce infused with smoky chili powder, cumin, and tomato paste, this recipe is both wholesome and flavorful. Nonfat Greek yogurt adds a creamy touch without the extra calories, while a sprinkling of reduced-fat Mexican blend cheese creates a melty, golden topping. Perfectly portioned for a family-friendly dinner, these enchiladas are easy to prep in under 20 minutes and bake to perfection in just 30. Garnished with fresh cilantro, this dish is hearty yet light, making it an ideal choice for a weeknight meal that satisfies without weighing you down.
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Recipe Information
Ingredients
- 2 cups Cooked shredded chicken breast
- 1.5 cups Low-sodium chicken broth
- 3 tablespoons Tomato paste
- 1 tablespoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 tablespoon Olive oil
- 1 tablespoon Whole wheat flour
- 8 pieces Corn tortillas
- 1 cup Shredded reduced-fat Mexican blend cheese
- 4 ounces Diced green chiles (canned)
- 0.5 cup Nonfat Greek yogurt
- 2 tablespoons Fresh cilantro (chopped)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick spray or a small amount of olive oil.
In a medium saucepan over medium heat, whisk together the olive oil and flour. Cook for 1 minute until smooth and bubbling.
Gradually add the chicken broth, stirring constantly to prevent lumps. Add the tomato paste, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Stir until combined and slightly thickened, about 2 to 3 minutes. Remove from heat and set aside.
In a large mixing bowl, combine the shredded chicken, diced green chiles, half of the shredded cheese, and the Greek yogurt. Stir to combine.
Warm the corn tortillas in the microwave for about 20 seconds to make them pliable.
Spread a thin layer of the enchilada sauce on the bottom of the prepared baking dish.
Spoon about 1/4 cup of the chicken filling onto each tortilla. Roll tightly and place seam-side down in the baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas. Top with the remaining shredded cheese.
Bake in the preheated oven for 25 to 30 minutes, or until the cheese is melted and bubbling.
Remove from the oven and let cool for 5 minutes. Garnish with fresh cilantro and serve warm.
Nutrition Facts
Calories |
2382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 3156 mg | 137% | |
| Total Carbohydrate | 213.5 g | 78% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 17.4 g | ||
| Protein | 226.8 g | 454% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1266 mg | 97% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2860 mg | 61% | |
*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.
