Skinny Low Fat Chicken Enchiladas Recipes

SKINNY CHICKEN ENCHILADAS

Steps:

• In a medium saucepan, spray oil and saute garlic. Add green chilis, chipotle seasoning, 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. Saute onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chipotle seasoning, 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 in baking dish seam side down. Top with sauce and cheese.
• Cover with foil and bake in the oven on the middle rack for 20-25 minutes. Top with scallions if desired and enjoy!

CHICKEN ENCHILADAS

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.

SKINNY CREAMY CHICKEN ENCHILADAS

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.

HEALTHY CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 375 degrees F. and prepare an 8x8 or 2 to 2 1/2 quart baking dish with nonstick cooking spray.
• In a large bowl, combine brown rice or quinoa, chicken, salsa, green chiles, corn, black beans, cilantro, cumin, chili powder, garlic salt and 1/2 cup shredded cheese.
• Spread mixture into the prepared baking dish. Top with remaining 1/2 cup shredded cheese. Bake uncovered until bubbly and cheese is melted, about 15 minutes.
• Serve immediately, garnished with avocado, tomato and cilantro, if desired.

LOW-FAT CHICKEN ENCHILADAS RECIPE

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.

SKINNY CHICKEN ENCHILADAS

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.

SKINNY LOW-FAT CHICKEN ENCHILADAS

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.

SKINNY CHICKEN ENCHILADAS

Steps:

• Put the first 6 ingredients in a crockpot. If your salsa is not very saucy, be sure to include the 1/4 cup water or more if necessary. Cook on high for about 3 hours (or longer on the low setting) until chicken is cooked through. You can also cut the chicken breasts into halves to help them cook faster. Use 2 forks to shred the chicken and mix everything together.
• Preheat the oven to 400 degrees. Soften the corn tortillas in the microwave, 3 at a time, for about 25 seconds. Fill them with a few tablespoons of filling, roll once, and place seam-side down in a large baking dish (I did 2 smaller baking dishes). Continue until all tortillas have been filled, rolled and placed in dish. Be sure to pack them in tightly next to each other so that they don't come apart.
• Sprinkle evenly with the shredded cheese and bake for about 15-20 minutes, until cheese is melted and bubbly and everything is heated through.
• Remove from oven and drizzle with crema. Sprinkle with avocado pieces, fresh cilantro, and Cotija cheese crumbles.