Low Fat Chicken Enchiladas Recipes

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SKINNY CREAMY CHICKEN ENCHILADAS



Skinny Creamy Chicken Enchiladas image

61% less sat fat • 50% less fat • 25% more calcium than the original recipe. Reduced-fat ingredients helped cut the fat, while green chiles boost the Tex-Mex flavor.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 8

Number Of Ingredients 17

1 tablespoon olive oil
1/2 cup chopped onion (1 medium)
2 teaspoons finely chopped garlic
2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
3 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon ground coriander or cumin
1/8 teaspoon pepper
1/2 cup reduced-fat sour cream
2 cups shredded cooked chicken breast
1 cup frozen corn, thawed
1 cup shredded reduced-fat Mexican cheese blend (4 oz)
1 can (4.5 oz) chopped green chiles
1/4 cup chopped fresh cilantro
8 corn or flour tortillas (6 or 7 inch)
1 medium tomato, chopped (3/4 cup)
4 medium green onions, sliced (1/4 cup)
Salsa, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender. In medium bowl, stir broth, flour, coriander and pepper with wire whisk until blended. Slowly add to hot mixture in skillet, stirring constantly. Cook and stir 5 to 6 minutes, until mixture boils and thickens slightly. Remove from heat. Stir in sour cream until well blended.
  • In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, the chiles, cilantro and 1/2 cup of the sauce. Place 2 tortillas at a time on microwavable plate; cover with paper towel. Microwave on High 10 to 15 seconds or until softened. Spoon about 1/3 cup chicken mixture down center of each warm tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce. Cover with foil.
  • Bake 30 to 35 minutes or until sauce is bubbly. Remove from oven. Uncover; sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Just before serving, top with tomato and green onions. Serve with salsa.

Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 40 mg, Fiber 2 g, Protein 17 g, SaturatedFat 3 1/2 g, ServingSize 1 Enchilada, Sodium 350 mg, Sugar 4 g, TransFat 0 g

LOW-FAT SOUR CREAM CHICKEN ENCHILADAS



Low-Fat Sour Cream Chicken Enchiladas image

I have been looking for a great restaurant-quality sour cream sauce enchilada recipe and was handed this one from a friend's grandma. It was exactly what I wanted and so simple to make! If you don't like really spicy foods, the optional items listed can be removed from the recipe and the dish is just as yummy!

Provided by CourtneyR

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 8

Number Of Ingredients 10

1 (16 ounce) container fat-free sour cream
1 (10.75 ounce) can reduced-fat cream of chicken soup
1 tablespoon chopped fresh cilantro
cooking spray (such as Pam®)
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 cup shredded cooked chicken, or more to taste
1 cup chopped onion
1 (4 ounce) can diced green chiles
8 flour tortillas
2 cups shredded Colby-pepperjack cheese, divided

Steps:

  • Mix sour cream, cream of chicken soup, and cilantro in a saucepan over medium heat; cook, stirring occasionally, until heated through, 3 to 5 minutes. Remove from heat.
  • Spray a large skillet with cooking spray; add tomatoes with green chile peppers, chicken, onion, and green chiles. Cook and stir mixture over medium heat until onion is transparent, 5 to 10 minutes.
  • Place tortillas on a microwave-safe plate; heat in the microwave until warm and flexible, about 10 seconds.
  • Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11-inch baking dish with cooking spray.
  • Spoon 2 to 3 tablespoons chicken mixture down the center of each tortilla; sprinkle filling with about 1 tablespoon Colby-pepperjack cheese. Roll each tortilla around the filling and place seam side down into the prepared baking dish. Top tortillas with sour cream sauce; sprinkle remaining cheese over sour cream layer.
  • Bake in the preheated oven until sauce is bubbling and cheese is melted, 25 to 30 minutes.

Nutrition Facts : Calories 413.1 calories, Carbohydrate 43.8 g, Cholesterol 57.2 mg, Fat 16.5 g, Fiber 2.8 g, Protein 21.9 g, SaturatedFat 9.2 g, Sodium 1052.8 mg, Sugar 7.9 g

SKINNY LOW-FAT CHICKEN ENCHILADAS



Skinny Low-Fat Chicken Enchiladas image

Low-fat chicken enchilada dish bursting with flavor. Your guests will never believe these enchiladas are bikini friendly!

Provided by Amanda

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 6

Number Of Ingredients 11

1 large red onion, peeled
3 large skinless, boneless chicken breasts
1 head garlic, peeled
1 (16 ounce) container low-fat cottage cheese
½ cup shredded low-fat Cheddar cheese
4 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 teaspoon ground cumin
⅛ teaspoon cayenne pepper
1 (28 ounce) can red enchilada sauce
8 flour tortillas

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Dice 1/2 of the red onion; leave remaining 1/2 whole.
  • Bring chicken, garlic head, and whole 1/2 of red onion to a boil in a large pot of water. Cook until chicken is no longer pink in the center, 15 to 20 minutes. Drain and shred chicken with 2 forks.
  • Mix cottage cheese, Cheddar cheese, and 4 garlic cloves together in a large bowl. Add diced onion, shredded chicken, and spinach; stir together.
  • Add cumin and cayenne to enchilada sauce in a bowl; stir well. Spread about 1/2 cup into the bottom of a 9x13-inch baking dish. Spoon about 1/3 cup of cheese-chicken mixture into each tortilla, roll tightly, and place into the dish. Repeat until all tortillas are filled. Pour remaining sauce over enchiladas.
  • Bake, covered, in the preheated oven until bubbly, about 25 minutes.

Nutrition Facts : Calories 554.9 calories, Carbohydrate 63.7 g, Cholesterol 63.8 mg, Fat 6.9 g, Fiber 6 g, Protein 45.6 g, SaturatedFat 2 g, Sodium 1176.4 mg, Sugar 4.3 g

CHICKEN ENCHILADAS



Chicken Enchiladas image

These are the BEST Chicken enchiladas, my dish of choice anytime I go out for Mexican! If you're an enchilada lover like me, you will love these!!

Provided by Gina

Categories     Dinner

Time 45m

Number Of Ingredients 22

2 garlic cloves (minced)
1-2 tbsp chipotle chilis in adobo sauce
1-1/2 cups tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
3/4 cup reduced sodium chicken broth
kosher salt and fresh pepper to taste
1 tsp vegetable oil
9 oz cooked shredded chicken breast (from 2 small breasts)
1 cup diced onion
2 large clove garlic (minced)
1/4 cup cilantro
kosher salt
1 tsp cumin
1/2 tsp dried oregano
1 tsp chipotle chili powder
1/3 cup chicken broth
1/2 cup tomato sauce
8 7-inch low-carb whole wheat flour tortillas ((la tortilla factory))
1 cup shredded low fat Mexican cheese
non-stick cooking spray
2 tbsp chopped scallions or cilantro for topping

Steps:

  • In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
  • Preheat oven to 400 degrees.
  • Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.
  • Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.
  • Place on baking dish seam side down, top with sauce. Then top with cheese.
  • Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.

Nutrition Facts : ServingSize 1 enchilada, Calories 168 kcal, Carbohydrate 17.5 g, Protein 17.5 g, Fat 6.5 g, SaturatedFat 2 g, Cholesterol 29.5 mg, Sodium 441 mg, Fiber 8.5 g, Sugar 3 g

LOW-FAT CHICKEN ENCHILADAS RECIPE



Low-Fat Chicken Enchiladas Recipe image

Make your favorite restaurant-quality chicken enchiladas with this super easy-to-follow recipe. It is also packed with flavor and nutritious ingredients.

Provided by Recipes.net Team

Categories     Baked

Time 1h

Yield 8

Number Of Ingredients 8

1 lb or turkey, poached boneless skinless chicken breast
14 oz Campbell's Healthy Request Cream of Mushroom soup
1 chopped onion
1 diced green chili
12 oz evaporated skim milk
8 oz low-fat cheddar cheese
1 pkg corn tortilla
1 cup low-fat Monterey jack cheese

Steps:

  • Preheat oven to 350 degrees F.
  • Shred poached chicken and set aside.
  • Heat rest of ingredients (except cheese and tortillas) in a saucepan and set aside.
  • Spray a 9x13-inch pan with Pam.
  • Heat corn tortilla.
  • Place chicken and sauce down the middle.
  • Roll and place in pan.
  • Pour remaining sauce over top of enchiladas and top with cheese.
  • Bake until bubbling and lightly brown.

Nutrition Facts : Calories 237.00kcal, Carbohydrate 10.00g, Cholesterol 59.00mg, Fat 9.00g, Fiber 1.00g, Protein 28.00g, SaturatedFat 5.00g, ServingSize 8.00, Sodium 735.00mg, Sugar 6.00g

LOW FAT CHICKEN ENCHILADAS



Low Fat Chicken Enchiladas image

This a is a great way to use leftover chicken or rotisserie chicken. These creamy enchiladas are quick and easy to make. It's comfort food with a fraction of the fat.

Provided by Little Bee

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

4 corn tortillas
1 1/2 cups shredded cooked chicken breasts (skinless, white meat)
1/2 cup black beans
1/2 cup sweet corn
hot salsa
1 cup plain low-fat yogurt
1/2 cup reduced-fat sour cream
1/2 cup shredded reduced-fat monterey jack cheese

Steps:

  • Preheat oven to 350 degrees.
  • Coat an 8-inch by 8-inch baking dish with nonstick cooking spray. Warm tortillas according to instructions on package.
  • Combine shredded chicken with black beans and sweet corn.
  • Mix salsa, yogurt and sour cream and spoon half the salsa mixture into the chicken, beans and corn. Blend well.Divide chicken mixture among the tortillas. Carefully roll tortillas and place them seam down in the baking dish. Spoon remaining salsa mixture over the tortillas. Sprinkle cheese on top. Cover with foil and bake for 30 minutes.

Nutrition Facts : Calories 304.5, Fat 10.7, SaturatedFat 4.8, Cholesterol 62.5, Sodium 192.9, Carbohydrate 25.3, Fiber 3.9, Sugar 5.3, Protein 27.1

LOW FAT CHICKEN ENCHILADAS WITH HIGH FAT TASTE.



Low Fat Chicken Enchiladas With High Fat Taste. image

I came up with this tonight to see if I can enjoy enchilada's while trying to cut fats. It turned out to be delicious and did not taste low fat at all :) Easy tripled or doubled

Provided by MarraMamba

Categories     Chicken

Time 55m

Yield 3-4 enchiladas

Number Of Ingredients 11

1 boneless skinless chicken breast (cooked and shredded approx 1 cup)
1 tablespoon fresh cilantro (optional)
2 cups fat free salsa
1/3 cup low-fat cream cheese, softened
1 tablespoon nonfat sour cream
2 green onions, finely chopped
1/2 teaspoon cumin (to taste)
2 tablespoons canned green chilies (i freeze the rest in ice cube trays)
1 jalapeno pepper, seeded and finely chopped (optional)
2 tablespoons low-fat cheddar cheese
2 (7 inch) tortillas (or wraps..the wraps i have are 0.2g saturated fat, and 3 g total)

Steps:

  • Make salsa if you are using home made.
  • Preheat oven to 375 degrees.
  • Combine cream cheese, sour cream, onions, cumin, cilantro, jalapeno and green chilis.
  • Fold in cooked chicken.
  • In a small baking dish (I have a perfect one for 3 enchiladas) layer the bottom with salsa.
  • Warm the wraps in the microwave and layer 1/4 to 1/3 cup of chicken mixture on each, wrap and place seam side down in dish.
  • Cover with more salsa and bake a half hour until heated through. Sprinkle with 2 tbs of cheddar cheese and place back in the oven until bubbling.
  • Serve with extra salsa and sour cream if desired.

Nutrition Facts : Calories 230.5, Fat 9.8, SaturatedFat 4.3, Cholesterol 45.3, Sodium 372.9, Carbohydrate 20, Fiber 1.4, Sugar 2.4, Protein 15.1

LOW SODIUM CHICKEN ENCHILADAS



Low Sodium Chicken Enchiladas image

Heart Healthy Comfort Food at it's best! Low Sodium Chicken Enchiladas

Provided by Christopher Lower

Categories     Entree

Time 1h20m

Number Of Ingredients 8

10 burrito size Tortillas
2 cups Chicken - diced
2 cups of Low Sodium Refried beans . (Amy's Organic Low Sodium is the lowest I have found)
1/2 cup Reduced Sodium Green Olives (Mario brand)
3/4 cup Onion - Diced
1 10 oz can of enchilada sauce (Ortega Mild is the lowest sodium I could find)
2 cups Swiss Cheese - shredded
1 cup Tomatillo Salsa (low sodium)

Steps:

  • Cook and dice the Chicken
  • Mix chicken, refried beans, olives, onion and Tomatillo Salsa.
  • Pour half the can of enchilada sauce on bottom of a casserole pan.
  • If space allows lay out the 10 tortillas and divide the chicken mixture evenly amongst the torts spreading the mixture in a line from top to bottom.
  • Roll tortillas placing them in the pan with the seam at the bottom filling the pan.
  • Pour the remaining enchilada sauce over the rolled torts Sprinkle and spread cheese on top.
  • Bake at 350 degrees for 1 hour - the smell will tell you when it's done!

Nutrition Facts : ServingSize 1 g, Calories 238.9 kcal, Carbohydrate 20.1 g, Protein 18.6 g, Fat 10.2 g, SaturatedFat 4.8 g, TransFat 0.4 g, Cholesterol 41 mg, Sodium 310.1 mg, Fiber 1.5 g, Sugar 0.2 g, UnsaturatedFat 0.3 g

EASY CHICKEN ENCHILADA CASSEROLE



Easy Chicken Enchilada Casserole image

With just 4 basic ingredients you can have a healthy and easy chicken enchilada casserole ready to go in the oven -- with only 10 minutes of prep time!

Provided by Blair Lonergan

Categories     Dinner     Main Course

Time 45m

Number Of Ingredients 5

2 cups (about 12 ounces) diced or shredded cooked chicken ((such as the meat from a rotisserie chicken))
1 ¾ cups enchilada sauce, divided
1 cup shredded Mexican-blend cheese, divided
8 (6 inch) corn tortillas
Optional garnish: sour cream, sliced green onion or red onion, diced tomatoes, fresh cilantro, lime wedges, sliced olives, diced avocado or guacamole

Steps:

  • Preheat oven to 350°F (180°C). Grease a 2-quart baking dish.
  • Spread ¼ cup of the enchilada sauce in a thin layer in the bottom of the dish.
  • In a large bowl, stir together the chicken, ¾ cup of the enchilada sauce, and about half of the cheese (½ cup).
  • Place 4 of the tortillas in the bottom of the prepared dish, tearing or overlapping them as necessary to cover the bottom.
  • Top with half of the chicken mixture and drizzle with ¼ cup of enchilada sauce. Repeat layers one more time.
  • Cover with foil and bake for 30 minutes. Uncover, sprinkle with remaining ½ cup of cheese, and bake for an additional 5-10 minutes (until cheese melted and casserole is hot and bubbly).
  • Garnish with optional toppings and serve.

Nutrition Facts : Calories 262 kcal, Carbohydrate 10 g, Protein 30 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 86 mg, Sodium 1158 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 /4 of the casserole, UnsaturatedFat 4 g

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