Chicken Enchiladas

Stuffed tortillas smothered in a spicy sauce topped with melted cheese—that’s a recipe for delicious! The best part of these tasty Chicken Enchiladas from The Skinnytaste Cookbook is that they’re under 200 calories each!

under 10 mins
breakfast
Updated on 10 June 2024

Ingredients for servings

    Sauce **makes approx. 4 cups**

  • 0.5 teaspoon Olive Oil

  • 4 cloves Garlic minced

  • 1.5 cups Reduced Sodium Chicken Broth

  • 3 cups canned Tomato Sauce

  • 2 tablespoons chopped Chipotle Chile in Adobo Sauce or more to taste

  • 1 teaspoon Chili Powder or to taste

  • 1 teaspoon ground Cumin

  • 0.5 teaspoon Kosher Salt

  • 0.125 teaspoon freshly ground Black Pepper

    • Enchiladas

  • 1 teaspoon Canola or Olive Oil

  • 1 cup chopped Onion

  • 2 large cloves Garlic minced

  • 0.5 cup canned Tomato Sauce

  • 0.33333333333 cup Reduced Sodium Chicken Broth

  • 9 ounces cooked, shredded Chicken Breast

  • 0.25 cup chopped fresh Cilantro plus 1 tablespoon

  • 1 teaspoon Chili Powder

  • 1 teaspoon ground Cumin

  • 0.5 teaspoon dried Oregano

  • 0.75 teaspoon Kosher Salt

  • Cooking Spray or Oil Mister

  • 1.5 cups Enchilada Sauce

  • 8 Low-carb, Whole Wheat Flour Tortillas 7-or 8-inch in size

  • 1 cup shredded Reduced-fat Mexican Cheese Blend

  • 2 tablespoons chopped Scallions for garnish

  • 4 tablespoons Light Sour Cream for serving (optional)

Directions

    For the Sauce

  • Heat a medium nonstick saucepan over medium heat. Add the oil and garlic and cook, stirring, until golden, about 1 to 1.5 minutes.

  • Add the chicken broth, tomato sauce, chipotle chile, chili powder, cumin, salt, and black pepper. Bring to a boil, reduce the heat to low, and simmer until the flavors blend, 7 to 10 minutes.

  • Serve immediately, or let cool and refrigerate in an airtight container for up to 3 days, or keep frozen for up to 3 months.

    • For the Enchiladas

  • Preheat the oven to 400°F.

  • In a medium nonstick skillet, heat the oil over low heat. Add the onion and garlic and cook, stirring, until soft, about 2 minutes. Add the tomato sauce, chicken broth, cooked chicken, 1/4 cup of the cilantro, the chili powder, cumin, oregano, and salt. Simmer until the flavors blend and the sauce reduces, 4 to 5 minutes. Remove the pan from the heat.

  • Spray a 13 x 9-inch glass baking dish with oil. Put 1/3 cup chicken mixture into each tortilla, roll them up, and place seam side down in the baking dish. Top with the enchilada sauce, then sprinkle the top with the cheese. Cover the dish with foil, being careful it does not touch the cheese. Bake until hot and the cheese is melted, 20 to 25 minutes.

  • To serve, put an enchilada on each of 8 serving plates, sprinkle with the scallions and the remaining 1 tablespoon cilantro, and serve with light sour cream on the side, if desired.

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