Chicken, homemade red enchilada sauce, and cheese combine with better for you ingredients. They are full of amazing flavor and you don’t have to compromise on taste!
If there is one thing I can’t live without while trying to watch what I eat, it is a good smothered enchilada. One thing that I have realized when I try to watch what I eat is that I don’t have to compromise on taste. I have been able to lose over 30 pounds this last year and I eat real food! I have learned to substitute simple ingredients for whole grains and other healthy alternatives and I am able to still create a delicious meal!
These Skinny Chicken Enchiladas were full of flavor. I made a homemade red enchilada sauce. I kept them pretty simple with just chicken and cheese because the sauce is packed with flavor.
These came out of the oven perfectly!! The sauce is amazing and the ooey gooey cheese on top was the perfect finishing touch. I especially loved loading the tops with fresh veggies. This added even more amazing flavor and texture to the enchiladas.
My family devoured these enchiladas and couldn’t even tell that they were made with healthier ingredients. Adding whole grain tortillas, substituting some ingredients, and topping them with a reduced fat cheese cuts down on the calories while keeping them delicious and full of flavor.
These enchiladas are a great way to ring in the new year with healthier ingredients and they are easy to make. We loved them at our house and will be making them again and again throughout the year! I know that you are going to love them too!
- 3 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 (8 ounce) can tomato sauce
- 1 cup water
- ¼ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 3 cups chicken, cooked and chopped (rotisserie works great)
- 8 (7-inch) whole wheat flour tortillas
- 1 cup shredded low fat Mexican cheese
- Optional Toppings:
- Avocados, diced
- Tomatoes, diced
- Low fat sour cream
- In a medium skillet add vegetable oil, flour, and chili powder. Gradually stir in the tomato sauce, water, cumin, garlic powder, onion powder, and into the flour mixture. Reduce heat to low and cook until thickened, about 10 minutes.
- Preheat oven to 400 degrees. Reserve one cup of the enchilada sauce. Add the chicken to the sauce and assemble the enchiladas by adding ⅓ cup of the mixture in the center and roll the enchilada up and place seam down in a 9x13 inch pan. Top with reserved enchilada sauce and cheese. Bake for 20-25 minutes or until heated through and the cheese has melted.
For nutrition information I recommend using myfitnesspal.com. This is a great resource for counting calories.
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