Skinny Chicken Enchiladas

4.58 from 7 votes

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!

Prep Time20

Cook Time25

Total Time45

Course: Dinner, Main Course

Cuisine: Mexican

Keyword: chicken enchiladas, easy chicken enchiladas, skinny chicken enchiladas, skinny chicken enchiladas recipe

Servings: people

Author: Alyssa Rivers

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

Optional Toppings:

avocados diced
tomatoes diced
low fat sour cream
cilantro

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

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