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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!
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.
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!
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Skinny Chicken Enchiladas
Ingredients
- 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 cooked chicken chopped or shredded (rotisserie works great)
- 8 (7-inch) whole wheat flour tortillas
- 1 cup shredded low-fat Mexican cheese
Instructions
- Preheat oven to 400 degrees Fahrenheit. Spray a 13 x 9 x 2-inch pan with nonstick cooking spray and set aside.
- Add 3 tablespoons vegetable oil, 2 tablespoons all-purpose flour, and 2 tablespoons chili powder in a medium skillet over medium heat. Gradually stir in 1 (8-ounce) can tomato sauce, 1 cup water, ¼ teaspoon cumin, ½ teaspoon garlic powder, and ½ teaspoon onion powder into the flour mixture. Reduce heat to low and cook until thickened about 10 minutes.
- Reserve one cup of the enchilada sauce and set aside. Add 3 cups cooked chicken to the remaining sauce and assemble the enchiladas by adding ⅓ cup of the mixture in the center of each tortilla. Roll the enchilada up and place it seam-side down in the prepared pan.
- Top the enchiladas with reserved enchilada sauce and 1 cup shredded low-fat Mexican cheese. Bake for 20-25 minutes or until heated through and the cheese has melted.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks really good but I’m wondering what the serving size is??
Hi Robin, the nutrition information is for 1/6th of the recipe. So there are 6 servings. The nutritional information is at the bottom of the recipe card, at the bottom of the post. I hope this helps!
Perfect recipe… My husband doesn’t like Mexican food, but he LOVED this. Even went back for more!
These look so good! I can’t wait to make them!