Low Sodium Classic Chicken Enchiladas
Satisfy your craving for hearty Mexican comfort food with these Low Sodium Classic Chicken Enchiladas—a wholesome twist on a timeless favorite. Tender shredded chicken is simmered in low-sodium broth, perfectly seasoned with garlic, cumin, chili powder, and a hint of crushed red pepper flakes for a flavorful kick. Wrapped in soft whole wheat tortillas and smothered in a homemade enchilada sauce, this dish is topped with melty low-sodium cheddar and garnished with fresh cilantro and green onions for a vibrant finish. Perfect for health-conscious eaters, these enchiladas are big on taste while keeping sodium in check. Ready in just over an hour, this satisfying meal is ideal for weeknight dinners or casual gatherings.
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken breasts
- 2 cups Low sodium chicken broth
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 0.5 teaspoon Crushed red pepper flakes
- 2 tablespoons Tomato paste
- 8 pieces Whole wheat tortillas
- 1.5 cups Low sodium shredded cheddar cheese
- 0.25 cup Chopped fresh cilantro
- 3 stalks Green onions, sliced
Instructions
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Place the chicken breasts in a pot and cover with the low sodium chicken broth. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until fully cooked. Remove chicken and let it cool before shredding with two forks.
While the chicken is cooking, heat the olive oil in a skillet over medium heat. Add the chopped onion and saute until translucent, about 5 minutes.
Stir in the minced garlic, chili powder, cumin, oregano, and crushed red pepper flakes, cooking for 1-2 minutes until fragrant.
Add the tomato paste and 1 cup of chicken broth from the pot used for boiling, stirring to combine. Allow the sauce to simmer for 10 minutes until slightly thickened.
Spread a small amount of sauce on the bottom of a 9x13 inch baking dish to prevent sticking.
Place a portion of shredded chicken and a tablespoon of low sodium cheese into each tortilla. Roll tightly and arrange in the baking dish seam-side down.
Cover the enchiladas with the remaining sauce and sprinkle with the rest of the cheese.
Bake for 20 minutes, or until the cheese is melted and bubbly.
Garnish with chopped cilantro and green onions before serving.
Nutrition Facts
Calories |
3374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.6 g | 169% | |
| Saturated Fat | 51.3 g | 256% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 4794 mg | 208% | |
| Total Carbohydrate | 237.9 g | 87% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 18.9 g | ||
| Protein | 297.5 g | 595% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 1810 mg | 139% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 4251 mg | 90% | |
*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.
