Skinny Chicken Enchiladas

Skinny Chicken Enchiladas include 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! 

For more healthier dinner options, be sure to try these Asian Turkey Lettuce Wraps, Skinny Slow Cooker Kung Pao Chicken, or these Skinny Baked Cream Cheese Taquitos!

skinnychickenenchliadas

Skinny Chicken Enchiladas

4 from 3 votes
Prep Time 20 minutes
Cook Time 25 minutes
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!

Ingredients

  • 3 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chili powder
  • 1 (8 ounccan tomato sauce
  • 1 cup water
  • 1/4 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3 cups chicken cooked and chopped (rotisserie works great)
  • 8 (7-incwhole wheat flour tortillas
  • 1 cup shredded low fat Mexican cheese

Optional Toppings:

  • Avocados diced
  • Tomatoes diced
  • Low fat sour cream
  • Cilantro

Instructions

  1. 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.
  2. Preheat oven to 400 degrees. Reserve one cup of the enchilada sauce. Add the chicken to the sauce and assemble the enchiladas by adding 1/3 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.
Nutrition Facts
Skinny Chicken Enchiladas
Amount Per Serving
Calories 1138 Calories from Fat 819
% Daily Value*
Fat 91g140%
Saturated Fat 55g275%
Cholesterol 191mg64%
Sodium 1261mg53%
Potassium 724mg21%
Carbohydrates 25g8%
Fiber 6g24%
Sugar 2g2%
Protein 62g124%
Vitamin A 5630IU113%
Vitamin C 2.6mg3%
Calcium 1354mg135%
Iron 5.3mg29%
* Percent Daily Values are based on a 2000 calorie diet.

Skinny Chicken Enchiladas

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.

How do you make Skinny Chicken Enchiladas?

  • 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 1/3 cup of the mixture in the center and roll the enchilada up and place seam down in a 9×13 inch pan. Top with reserved enchilada sauce and cheese. Bake for 20-25 minutes or until heated through and the cheese has melted.

skinnychickenenchiladas

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.

skinnychickenenchiladas4

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!

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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
Chicken

Comments

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  1. 2 stars
    I have always used corn tortillas for the carrier instead of the flour……why? the flour gets too soggy.
    The flavor is indeed better and if you want to, after filling your tortilla (corn) a little frying in olive oil
    makes oh so much tastier. Just a few hints…

  2. I can’t wait to try this!!! One question, did you grease the pan or put sauce down before placing the rolled enchiladas in to keep them from sticking?

  3. Growing up in Arizona and then living the next 50 years in California, the real deal for enchiladas is using corn tortillas. Made with flour tortillas is something we called chalupas. An enchilada must have a corn tortilla! I have made many enchiladas over the years and have never found a sauce that I like as much as Rosarita Enchilada Sauce. It has a great balance of chillies and tomato. It looks like your sauce might just be like that. I am going to try it. When we moved to the Midwest last year, I have been unable to fine the Rosarita so have been ordering on Amazon. I will let you know what I think of your sauce. Looking forward to making it.

  4. 5 stars
    This was super easy to make. Even my incredibly picky seven year old cleaned her plate. Half of us went back for seconds. I had a pack of chicken thighs I cooked. And I was able to stretch the sauce to fill 10 wheat tortillas. Great for my large family! Thanks for an awesome recipe!

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