Low Sodium Chicken Enchiladas

Indulge in guilt-free comfort food with these flavorful low sodium chicken enchiladas, the perfect balance of health and indulgence. Packed with tender, shredded chicken seasoned with cumin and chili powder, these enchiladas are nestled in warm corn tortillas and bathed in a savory, homemade tomato-based sauce. The recipe swaps traditional salty ingredients for low-sodium alternatives, like diced tomatoes and chicken broth, making it a heart-conscious choice without compromising flavor. Melted low-fat cheddar cheese crowns these enchiladas, while fresh cilantro and optional jalapeño slices add a burst of freshness and heat. With just 20 minutes of prep time, this easy, oven-baked dish is perfect for weeknight dinners or meal prepping. Serve them with lime wedges for a tangy finishing touch and discover how delicious healthy eating can be!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breasts
• 1 tablespoon Olive oil
• 2 pieces Garlic cloves, minced
• 1 medium Onion, diced
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Black pepper
• 14.5 ounces Canned low-sodium diced tomatoes
• 1 cup Low-sodium chicken broth
• 10 pieces Corn tortillas
• 1 cup Low-fat shredded cheddar cheese
• 0.25 cup Fresh cilantro, chopped
• 1 piece Jalapeño, sliced (optional)
• 1 piece Lime, sliced into wedges

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes.

Step 3

Add the chicken breasts to the skillet and sprinkle with ground cumin, chili powder, and black pepper. Cook the chicken until it's no longer pink in the center, about 6-7 minutes per side. Once cooked, remove the chicken and shred it using two forks.

Step 4

In the same skillet, add the canned low-sodium diced tomatoes and low-sodium chicken broth. Stir well, scraping any brown bits from the skillet. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the flavors to meld.

Step 5

Return the shredded chicken to the skillet. Stir to coat the chicken in the sauce. Allow to simmer for another 5 minutes. Adjust seasoning if desired with additional pepper.

Step 6

Warm the corn tortillas for about 20-30 seconds on each side in a clean skillet over medium heat. This makes them more pliable for rolling.

Step 7

Spread a ladleful of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a lightly greased 9x13 inch baking dish.

Step 8

Pour any remaining sauce over the rolled tortillas and sprinkle evenly with shredded cheddar cheese.

Step 9

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.

Step 10

Remove the enchiladas from the oven and let them cool slightly before serving.

Step 11

Garnish with chopped fresh cilantro and optional sliced jalapeño. Serve with lime wedges for an added citrusy kick.

Nutrition Facts

Serving size	(1987.6g)

Amount per serving	% Daily Value*
Calories	2491.4

Total Fat 57.1g	0%
Saturated Fat 14.8g	0%
Polyunsaturated Fat 1.3g
Cholesterol 425.6mg	0%
Sodium 2243.3mg	0%
Total Carbohydrate 264.2g	0%
Dietary Fiber 44.7g	0%
Total Sugars 22.1g
Protein 214.9g	0%

Vitamin D 4.5IU	0%
Calcium 1286.4mg	0%
Iron 16.5mg	0%
Potassium 3169.4mg	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: 21.1%

Protein: 35.4%

Carbs: 43.5%