Low Sodium Classic Chicken Enchiladas

Indulge in the bold, savory flavors of Low Sodium Classic Chicken Enchiladas—a wholesome twist on a Mexican comfort food favorite! This recipe combines tender shredded chicken, simmered in flavorful low sodium chicken broth, with a rich and aromatic homemade enchilada sauce packed with chili powder, cumin, and a touch of tomato paste. Rolled in hearty whole wheat tortillas and topped with melty low sodium shredded cheddar, these enchiladas are baked to perfection for a satisfying, guilt-free meal. With minimal sodium and maximum flavor, they’re perfect for a weeknight dinner or meal prep. Garnish with fresh cilantro and green onions for a bright, zesty finish. Ready in just over an hour, these enchiladas are proof that healthy eating doesn’t have to skimp on taste!

Nutriscore Rating: 72/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1.5 pounds Boneless, skinless chicken breasts
• 2 cups Low sodium chicken broth
• 2 tablespoons Olive oil
• 1 medium Yellow onion, finely chopped
• 3 cloves Garlic cloves, minced
• 2 tablespoons Chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 0.5 teaspoon Crushed red pepper flakes
• 2 tablespoons Tomato paste
• 8 pieces Whole wheat tortillas
• 1.5 cups Low sodium shredded cheddar cheese
• 0.25 cup Chopped fresh cilantro
• 3 stalks Green onions, sliced

Directions

Step 1

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

Step 2

Place the chicken breasts in a pot and cover with the low sodium chicken broth. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until fully cooked. Remove chicken and let it cool before shredding with two forks.

Step 3

While the chicken is cooking, heat the olive oil in a skillet over medium heat. Add the chopped onion and saute until translucent, about 5 minutes.

Step 4

Stir in the minced garlic, chili powder, cumin, oregano, and crushed red pepper flakes, cooking for 1-2 minutes until fragrant.

Step 5

Add the tomato paste and 1 cup of chicken broth from the pot used for boiling, stirring to combine. Allow the sauce to simmer for 10 minutes until slightly thickened.

Step 6

Spread a small amount of sauce on the bottom of a 9x13 inch baking dish to prevent sticking.

Step 7

Place a portion of shredded chicken and a tablespoon of low sodium cheese into each tortilla. Roll tightly and arrange in the baking dish seam-side down.

Step 8

Cover the enchiladas with the remaining sauce and sprinkle with the rest of the cheese.

Step 9

Bake for 20 minutes, or until the cheese is melted and bubbly.

Step 10

Garnish with chopped cilantro and green onions before serving.

Nutrition Facts

Serving size	(2033.8g)

Amount per serving	% Daily Value*
Calories	3373.9

Total Fat 131.6g	0%
Saturated Fat 51.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 758.3mg	0%
Sodium 4794.5mg	0%
Total Carbohydrate 237.9g	0%
Dietary Fiber 36.8g	0%
Total Sugars 18.9g
Protein 297.5g	0%

Vitamin D 42.8IU	0%
Calcium 1810.4mg	0%
Iron 26.9mg	0%
Potassium 4251.1mg	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: 35.6%

Protein: 35.8%

Carbs: 28.6%