Skinny Chicken Enchiladas


With Cinco de Mayo just a few days we are celebrating early here on the blog with these chicken enchiladas. This classic Mexican recipe gets a healthy makeover while keeping its cheesy goodness.


You can cook the chicken in the crock pot ahead of time using this approach, which is what I did. Once the chicken has been cooked and shredded it doesn’t take much time at all to assemble the enchiladas and bake them.


This recipe is simple and delicious with the perfect amount of spice. If you like your Mexican food to be super spicy then I suggest adding some jalapeno peppers on top for an additional kick. We topped our enchiladas with green onions and Greek yogurt, or you can use sour cream, just note that the nutritional information does not include additional toppings.  I left out the cilantro completely in the recipe since no one in my house is a fan but feel free to add it back in.

Recipe adapted from Skinnytaste



Skinny Chicken Enchiladas
Prep time
Cook time
Total time
Cuisine: Mexican
Serves: 4
  • For the sauce:
  • 2 cloves of garlic, minced
  • 1 (4 oz.) can diced green chilis
  • 1-1/2 cups tomato sauce
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • ¾ cup fat-free low sodium chicken broth
  • Salt and fresh pepper to taste
  • For the chicken:
  • 1 teaspoon vegetable oil
  • 2 chicken breasts, cooked and shredded
  • 1 cup diced onion
  • 2 cloves of garlic, minced
  • Salt
  • 1 teaspoon cumin
  • ½ teaspoon dried oregano
  • 1 teaspoon chili powder
  • ⅓ cup chicken broth
  • ½ cup tomato sauce
  • 8 reduced carb whole wheat flour tortillas
  • 1 cup shredded low-fat Mexican cheese
  • Nonstick cooking spray
  1. In a medium saucepan, spray oil and saute garlic. Add green chilis, chipotle seasoning, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use. Preheat oven to 400 degrees. Heat the vegetable oil in a medium skillet over medium-high heat. Saute onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chipotle seasoning, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat. Spray a 13 by 9-inch glass baking dish with non-stick spray. Put ⅓ cup chicken mixture into each tortilla and roll it. Place in baking dish seam side down. Top with sauce and cheese. Cover with foil and bake in the oven on the middle rack for 20-25 minutes. Top with scallions if desired and enjoy!
Nutrition Information
Serving size: 1 Calories: 126.5 Fat: 4.4 Carbohydrates: 10.5 Sugar: 3.3 Fiber: 3.9 Protein: 12.5 Cholesterol: 25.7

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By | 2018-06-01T09:38:29+00:00 May 2nd, 2014|Food|0 Comments

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