Low Sodium Chicken Enchiladas
Savor the bold flavors of Mexican cuisine with these Low Sodium Chicken Enchiladas — a healthier twist on the classic dish! Perfect for those watching their salt intake, this recipe combines seasoned shredded chicken, sautéed garlic and onion, and a vibrant tomato-based sauce made with low-sodium ingredients. Wrapped in warm corn tortillas and topped with melty low-fat cheddar cheese, these enchiladas provide comfort food without compromise. A sprinkle of fresh cilantro and optional jalapeños add a pop of freshness and heat, while a squeeze of lime brightens every bite. With just 20 minutes of prep time and simple steps, these heart-healthy chicken enchiladas are an irresistible choice for dinner. Ideal for meal prep, family meals, or serving guests, this wholesome dish is certain to become a weeknight favorite!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 1 tablespoon Olive oil
- 2 pieces Garlic cloves, minced
- 1 medium Onion, diced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Black pepper
- 14.5 ounces Canned low-sodium diced tomatoes
- 1 cup Low-sodium chicken broth
- 10 pieces Corn tortillas
- 1 cup Low-fat shredded cheddar cheese
- 0.25 cup Fresh cilantro, chopped
- 1 piece Jalapeño, sliced (optional)
- 1 piece Lime, sliced into wedges
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
Add the chicken breasts to the skillet and sprinkle with ground cumin, chili powder, and black pepper. Cook the chicken until it's no longer pink in the center, about 6-7 minutes per side. Once cooked, remove the chicken and shred it using two forks.
In the same skillet, add the canned low-sodium diced tomatoes and low-sodium chicken broth. Stir well, scraping any brown bits from the skillet. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the flavors to meld.
Return the shredded chicken to the skillet. Stir to coat the chicken in the sauce. Allow to simmer for another 5 minutes. Adjust seasoning if desired with additional pepper.
Warm the corn tortillas for about 20-30 seconds on each side in a clean skillet over medium heat. This makes them more pliable for rolling.
Spread a ladleful of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a lightly greased 9x13 inch baking dish.
Pour any remaining sauce over the rolled tortillas and sprinkle evenly with shredded cheddar cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool slightly before serving.
Garnish with chopped fresh cilantro and optional sliced jalapeño. Serve with lime wedges for an added citrusy kick.
Nutrition Facts
Calories |
2491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.1 g | 73% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 2243 mg | 98% | |
| Total Carbohydrate | 264.2 g | 96% | |
| Dietary Fiber | 44.7 g | 160% | |
| Total Sugars | 22.1 g | ||
| Protein | 214.9 g | 430% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1286 mg | 99% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3169 mg | 67% | |
*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.
