Lighter Chicken Enchiladas

Indulge in the bold, satisfying flavors of Mexican cuisine with these Lighter Chicken Enchiladas—a healthier spin on the classic comfort food! Made with lean shredded chicken breast, warm corn tortillas, and a homemade enchilada sauce infused with smoky chili powder, cumin, and tomato paste, this recipe is both wholesome and flavorful. Nonfat Greek yogurt adds a creamy touch without the extra calories, while a sprinkling of reduced-fat Mexican blend cheese creates a melty, golden topping. Perfectly portioned for a family-friendly dinner, these enchiladas are easy to prep in under 20 minutes and bake to perfection in just 30. Garnished with fresh cilantro, this dish is hearty yet light, making it an ideal choice for a weeknight meal that satisfies without weighing you down.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups Cooked shredded chicken breast
• 1.5 cups Low-sodium chicken broth
• 3 tablespoons Tomato paste
• 1 tablespoon Chili powder
• 1 teaspoon Cumin
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 tablespoon Olive oil
• 1 tablespoon Whole wheat flour
• 8 pieces Corn tortillas
• 1 cup Shredded reduced-fat Mexican blend cheese
• 4 ounces Diced green chiles (canned)
• 0.5 cup Nonfat Greek yogurt
• 2 tablespoons Fresh cilantro (chopped)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick spray or a small amount of olive oil.

Step 2

In a medium saucepan over medium heat, whisk together the olive oil and flour. Cook for 1 minute until smooth and bubbling.

Step 3

Gradually add the chicken broth, stirring constantly to prevent lumps. Add the tomato paste, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Stir until combined and slightly thickened, about 2 to 3 minutes. Remove from heat and set aside.

Step 4

In a large mixing bowl, combine the shredded chicken, diced green chiles, half of the shredded cheese, and the Greek yogurt. Stir to combine.

Step 5

Warm the corn tortillas in the microwave for about 20 seconds to make them pliable.

Step 6

Spread a thin layer of the enchilada sauce on the bottom of the prepared baking dish.

Step 7

Spoon about 1/4 cup of the chicken filling onto each tortilla. Roll tightly and place seam-side down in the baking dish.

Step 8

Pour the remaining enchilada sauce evenly over the rolled tortillas. Top with the remaining shredded cheese.

Step 9

Bake in the preheated oven for 25 to 30 minutes, or until the cheese is melted and bubbling.

Step 10

Remove from the oven and let cool for 5 minutes. Garnish with fresh cilantro and serve warm.

Nutrition Facts

Serving size	(1697.9g)

Amount per serving	% Daily Value*
Calories	2381.6

Total Fat 69.3g	0%
Saturated Fat 22.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 492.2mg	0%
Sodium 3155.7mg	0%
Total Carbohydrate 213.5g	0%
Dietary Fiber 34.2g	0%
Total Sugars 17.4g
Protein 226.8g	0%

Vitamin D 25IU	0%
Calcium 1266.2mg	0%
Iron 14.8mg	0%
Potassium 2859.6mg	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: 26.2%

Protein: 38.0%

Carbs: 35.8%