Low Fat Classic Chicken Enchiladas
Satisfy your cravings for bold Mexican flavors without compromising on health with these Low Fat Classic Chicken Enchiladas. This lighter twist on the beloved classic features tender, shredded chicken simmered with onions, green chiles, and aromatic spices like cumin, garlic powder, and chili powder. Rolled in warm, pliable corn tortillas and smothered in rich green enchilada sauce, these enchiladas are topped with a modest sprinkle of low-fat shredded cheddar cheese for the perfect bubbly finish. With the addition of low-fat sour cream for creaminess and a garnish of fresh cilantro, this dish is packed with flavor but light on calories. Ready in just under an hour and perfect for weeknight dinners, this recipe delivers the comfort of traditional chicken enchiladas with a healthy twist. Ideal for those seeking hearty, low-fat enchilada recipes that don’t skimp on taste!
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Recipe Information
Ingredients
- 1 lb Skinless, boneless chicken breasts
- 1 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Ground cumin
- 2 tsp Chili powder
- 0.5 tsp Salt
- 0.5 tsp Freshly ground black pepper
- 1 cup Low-sodium chicken broth
- 0.5 cup Low-fat sour cream
- 8 Corn tortillas
- 1 cup Green enchilada sauce
- 1 cup Low-fat shredded cheddar cheese
- 0.25 cup Fresh cilantro
- 1 Chopped onion
- 4 oz Diced green chiles
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and diced green chiles, cooking until the onion is translucent, about 5 minutes.
Add the chicken breasts to the skillet. Season with garlic powder, ground cumin, chili powder, salt, and black pepper.
Pour the low-sodium chicken broth over the chicken. Cover and simmer on low heat until the chicken is fully cooked through, about 20 minutes.
Remove the chicken from the skillet and shred it using two forks. Set aside.
Mix the shredded chicken with the sautéed onion and chile mixture, adding half of the low-fat sour cream for creaminess.
Warm the corn tortillas in a dry skillet or microwave for about 20 seconds to make them pliable.
Spoon approximately 3 tablespoons of the chicken mixture into each tortilla, roll them up tightly, and place them seam-side down in a baking dish.
Pour the green enchilada sauce evenly over the enchiladas, ensuring they are thoroughly covered.
Sprinkle the low-fat shredded cheddar cheese over the top.
Cover the dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and slightly golden.
Garnish with the remaining low-fat sour cream and freshly chopped cilantro before serving.
Nutrition Facts
Calories |
2424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 458 mg | 153% | |
| Sodium | 6454 mg | 281% | |
| Total Carbohydrate | 225.9 g | 82% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 25.1 g | ||
| Protein | 214.8 g | 430% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1342 mg | 103% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3252 mg | 69% | |
*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.
