Skinny Chicken Enchiladas Recipes

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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

SKINNY CHICKEN ENCHILADAS



Skinny Chicken Enchiladas image

Delicious, low-fat version of a classic. You and your family will love this skinny enchilada recipe! Top with salsa to serve.

Provided by Rachel Cunningham

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 6

Number Of Ingredients 13

4 cups torn fresh spinach
salt to taste
1 ½ cups shredded cooked chicken breast
2 green onions, thinly sliced
1 (8 ounce) container nonfat sour cream
¼ cup plain nonfat yogurt
2 tablespoons whole wheat flour
¼ teaspoon salt
¼ teaspoon ground cumin
½ cup 1% milk
1 jalapeno pepper, seeded and minced
6 (7 inch) whole wheat tortillas
½ cup shredded reduced-fat Cheddar cheese

Steps:

  • Heat a medium saucepan over medium heat. Add spinach and a splash of water. Season with salt and cook until spinach is wilted, about 5 minutes.
  • Mix chicken, spinach, and green onions together in a large bowl.
  • Combine sour cream, yogurt, flour, salt, and cumin in a medium bowl. Add milk and jalapeno. Mix well. Pour 1/2 the sauce into the chicken mixture. Divide filling among tortillas.
  • Roll tortillas up and place seam-side down into a large baking dish. Spoon remaining sour cream sauce over enchiladas.
  • Bake in the preheated oven for 20 minutes. Sprinkle Cheddar cheese on top and continue baking until cheese is melted, about 5 minutes more.

Nutrition Facts : Calories 220 calories, Carbohydrate 34.3 g, Cholesterol 36.8 mg, Fat 2.6 g, Fiber 3.2 g, Protein 20.9 g, SaturatedFat 1 g, Sodium 507.7 mg, Sugar 6.1 g

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