Low Fat Classic Chicken Enchiladas

Savor all the flavor with none of the guilt in this recipe for Low Fat Classic Chicken Enchiladas, a lighter spin on a beloved Mexican favorite. Tender, juicy shredded chicken is simmered with aromatic spices like cumin, chili powder, and garlic for a perfectly seasoned filling, then wrapped in soft, pliable corn tortillas. A drizzle of tangy green enchilada sauce and a sprinkle of melted low-fat cheddar cheese take these enchiladas to the next level, while low-fat sour cream adds a creamy finish. Made with wholesome, low-fat ingredients and baked to perfection, this easy yet delicious dish is ready in under an hour and perfect for busy weeknights or health-conscious family dinners. Serve with a garnish of fresh cilantro for a bright burst of flavor. Keywords: low-fat chicken enchiladas, healthy Mexican recipes, easy low-calorie dinners, baked chicken enchiladas.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 lb Skinless, boneless chicken breasts
• 1 tbsp Olive oil
• 1 tsp Garlic powder
• 1 tsp Ground cumin
• 2 tsp Chili powder
• 0.5 tsp Salt
• 0.5 tsp Freshly ground black pepper
• 1 cup Low-sodium chicken broth
• 0.5 cup Low-fat sour cream
• 8 Corn tortillas
• 1 cup Green enchilada sauce
• 1 cup Low-fat shredded cheddar cheese
• 0.25 cup Fresh cilantro
• 1 Chopped onion
• 4 oz Diced green chiles

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and diced green chiles, cooking until the onion is translucent, about 5 minutes.

Step 3

Add the chicken breasts to the skillet. Season with garlic powder, ground cumin, chili powder, salt, and black pepper.

Step 4

Pour the low-sodium chicken broth over the chicken. Cover and simmer on low heat until the chicken is fully cooked through, about 20 minutes.

Step 5

Remove the chicken from the skillet and shred it using two forks. Set aside.

Step 6

Mix the shredded chicken with the sautéed onion and chile mixture, adding half of the low-fat sour cream for creaminess.

Step 7

Warm the corn tortillas in a dry skillet or microwave for about 20 seconds to make them pliable.

Step 8

Spoon approximately 3 tablespoons of the chicken mixture into each tortilla, roll them up tightly, and place them seam-side down in a baking dish.

Step 9

Pour the green enchilada sauce evenly over the enchiladas, ensuring they are thoroughly covered.

Step 10

Sprinkle the low-fat shredded cheddar cheese over the top.

Step 11

Cover the dish with foil and bake in the preheated oven for 20 minutes.

Step 12

Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and slightly golden.

Step 13

Garnish with the remaining low-fat sour cream and freshly chopped cilantro before serving.

Nutrition Facts

Serving size	(1804.5g)

Amount per serving	% Daily Value*
Calories	2424.0

Total Fat 61.6g	0%
Saturated Fat 19.2g	0%
Polyunsaturated Fat 1.3g
Cholesterol 457.6mg	0%
Sodium 6454.1mg	0%
Total Carbohydrate 225.9g	0%
Dietary Fiber 38.1g	0%
Total Sugars 25.1g
Protein 214.8g	0%

Vitamin D 4.5IU	0%
Calcium 1341.6mg	0%
Iron 15.3mg	0%
Potassium 3252.4mg	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: 23.9%

Protein: 37.1%

Carbs: 39.0%