Low Fat Chicken Enchiladas
Craving a comforting Tex-Mex favorite without the added guilt? These Low Fat Chicken Enchiladas are the perfect healthy alternative for your weeknight dinner rotation. Tender shredded chicken breast is combined with creamy low-fat Greek yogurt, melty cheddar cheese, and a hint of green chiles for a flavorful, protein-packed filling. Wrapped in soft corn tortillas, smothered in tangy enchilada sauce, and baked to perfection, this recipe delivers all the flavor you love in a lighter, low-fat version. With just 15 minutes of prep time, this dish is as quick as it is satisfying. Garnish with fresh cilantro for a pop of brightness, and serve up this easy, wholesome crowd-pleaser that’s sure to impress without compromising on health or taste.
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Recipe Information
Ingredients
- 3 cups Cooked chicken breast, shredded
- 1 cup Low-fat shredded cheddar cheese
- 0.5 cup Low-fat plain Greek yogurt
- 1 4-ounce can Green chiles, diced
- 1.5 cups Enchilada sauce, red or green (low sodium if possible)
- 8 pieces Corn tortillas
- Olive oil spray
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 2 tablespoons Chopped fresh cilantro (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish with olive oil spray.
In a large mixing bowl, combine the shredded chicken, 1/2 cup of low-fat shredded cheddar cheese, Greek yogurt, diced green chiles, cumin, and garlic powder. Mix until well combined.
Warm the corn tortillas in the microwave for 20-30 seconds so they are pliable and easier to roll.
Spread about 1/2 cup of enchilada sauce evenly across the bottom of the prepared baking dish.
Spoon 2-3 tablespoons of the chicken mixture onto the center of each tortilla. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish.
Once all the tortillas are filled and arranged in the dish, pour the remaining enchilada sauce over the top, making sure to cover all the tortillas evenly.
Sprinkle the remaining 1/2 cup of low-fat shredded cheddar cheese over the top of the enchiladas.
Cover the dish with foil and bake in the preheated oven for 15 minutes. Then, remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Remove the baking dish from the oven and let the enchiladas cool for a few minutes before serving.
Garnish with chopped fresh cilantro, if desired, and serve warm. Enjoy your low-fat chicken enchiladas!
Nutrition Facts
Calories |
2639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 661 mg | 220% | |
| Sodium | 3109 mg | 135% | |
| Total Carbohydrate | 217.3 g | 79% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 18.6 g | ||
| Protein | 299.0 g | 598% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1337 mg | 103% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3284 mg | 70% | |
*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.
