Light Chicken Enchiladas

Bring a lighter twist to a beloved classic with these Light Chicken Enchiladas! Packed with tender, shredded rotisserie chicken and wrapped in soft corn tortillas, this recipe takes a healthier approach without sacrificing flavor. A creamy, tangy sauce made from non-fat Greek yogurt and mild green enchilada sauce coats the enchiladas, while a sprinkle of low-fat Mexican cheese blend adds the perfect final touch. With just 20 minutes of prep and a quick bake time, these enchiladas are a weeknight-friendly meal that feels indulgent but is secretly wholesome. Garnished with fresh cilantro for a burst of color and flavor, these enchiladas deliver comfort food vibes in a nutritious package. Perfect for anyone looking for a high-protein, low-fat dinner option that's big on taste!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 3 cups Shredded rotisserie chicken (skinless)
• 1 cup Low-sodium chicken broth
• 1 cup Plain non-fat Greek yogurt
• 1.5 cups Mild green enchilada sauce
• 4 ounces Chopped green chilies (canned)
• 1 teaspoon Chili powder
• 1 teaspoon Ground cumin
• 2 cloves Minced garlic
• 1 cup Low-fat shredded Mexican cheese blend
• 12 small Corn tortillas
• 2 tablespoons Chopped fresh cilantro (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with non-stick cooking spray.

Step 2

In a mixing bowl, combine shredded chicken, 1/2 cup of the enchilada sauce, green chilies, chili powder, cumin, and minced garlic. Stir well until evenly combined and set aside.

Step 3

In a separate bowl, whisk together the Greek yogurt and chicken broth until smooth. Gradually stir in the remaining enchilada sauce.

Step 4

Warm the corn tortillas in the microwave for about 20 seconds to make them pliable. Lay one tortilla flat, spoon about 3 tablespoons of the chicken mixture onto the center, then roll it up tightly. Place the rolled tortilla seam-side down in the prepared baking dish.

Step 5

Repeat with the remaining tortillas and chicken mixture, arranging the filled tortillas snugly in the dish.

Step 6

Pour the yogurt-enchilada sauce mixture evenly over the top of the enchiladas, ensuring they are fully covered.

Step 7

Sprinkle the shredded cheese over the sauce-covered enchiladas.

Step 8

Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.

Step 9

Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with chopped cilantro, if desired, and serve warm.

Nutrition Facts

Serving size	(2146.2g)

Amount per serving	% Daily Value*
Calories	2623.1

Total Fat 51.5g	0%
Saturated Fat 17.8g	0%
Polyunsaturated Fat g
Cholesterol 673.0mg	0%
Sodium 7159.8mg	0%
Total Carbohydrate 205.3g	0%
Dietary Fiber 32.3g	0%
Total Sugars 21.7g
Protein 303.4g	0%

Vitamin D 0IU	0%
Calcium 1530.3mg	0%
Iron 15.9mg	0%
Potassium 3569.5mg	0%

*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.

Source of Calories

Fat: 18.6%

Protein: 48.6%

Carbs: 32.9%