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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 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
Instructions
- 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 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
Nutrition information is automatically calculated, so should only be used as an approximation.
We loved this exactly how it is written!
My husband, son and daughter really liked this! I did cut the chili powder in half but will add more next time…AND there will be a next time!! There were no leftovers. I was shocked because they are so picky and I decided I had to try something different. Thank you for the recipe!!
Fabulous! We really enjoyed this recipe…. super easy and delicious…. 🙂
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!
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.
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?
Yes, I did grease the pan beforehand.
delicious
Would you need to change the recipe if you are doing it with ground turkey instead?
Nope. That would be perfectly fine. And delicious!
Love all that avocado on top! YUM!
I love enchiladas and I love that these are skinny! They look so stinking good!
I think I’ll make these this weekend. They look amazing!
I actually prefer whole wheat tortillas, I’ve never tried them with enchiladas before though! Thanks for the recipe!
Beautiful photos. Looks so good!
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…
Enchiladas are my very favorite!
I`m so addicted to Mexcian food and this just looks amazing! Definitely gonna try this.