Low Calorie Chicken Enchiladas Recipe

Low Calorie Chicken Enchiladas Recipe

Low Calorie Chicken Enchiladas Recipe

I love Mexican food! Anything spicy is for me! So when I had my latest craving for Mexican food I knew I had to try out these awesome Low Calorie Chicken Enchiladas Recipe. It has just the right amount of heat with a fraction of the calories of other recipes! So here it is,

Here is what you will need for this Low Calorie Chicken Enchiladas Recipe

For the Sauce:

2 cloves of garlic, minced
1 can diced green chilis (mild or hot depending on how hot you want them)
1-1/2 cups tomato sauce (No salt added)
1 tsp. southwest chipotle seasoning (Mrs. Dash)
1/2 tsp. ground cumin
3/4 cup fat-free chicken broth
Salt and fresh pepper to taste
For the Chicken:
1 tsp. olive oil oil
2 chicken breasts, cooked and shredded
1 cup diced onion
2 cloves of garlic, minced
1/4 cilantro
Salt
1/2 tsp. dried oregano
1 tsp. southwest chipotle seasoning (Mrs. Dash)
1/3 cup chicken broth
1/2 cup tomato sauce (No salt added)
8 (6-inch) reduced carb whole wheat flour tortillas
1 cup shredded low-fat Mexican cheese
Nonstick cooking spray (I used Olive Oil)

Directions for Low Calorie Chicken Enchiladas Recipe

1.In a Medium Saucepan set to Medium High, saute garlic and then add Add green chilis, chipotle seasoning, cumin, chicken broth, tomato sauce, salt and pepper.  Bring to a boil.  Reduce the heat to low and simmer for 5-10 minutes.  Set aside until ready to use, and preheat your oven to 400 degrees.

2. Cook chicken breasts (I used a George Foreman grill) and shred.

3. Heat the vegetable oil in a medium skillet over medium-high heat.  Saute onions and garlic on low until soft( about 2 minutes)Add chicken, salt, cilantro,oregano, chipotle seasoning, tomato sauce, chicken broth, and cook 4 to 5 minutes.  Remove from heat and set aside.

4. Put 1/3 cup chicken mixture into each tortilla and roll it.

5. Spray a 13 by 9-inch baking dish with non-stick spray. Place each rolled Enchilada seem side down, and cover with sauce and cheese.  Cover with foil and bake at 400 degrees for 20 minuets.  Remove foil and cook an additional 5 minutes (or until cheese is bubbly)

6. Let cool and Serve! I topped mine with Sour Cream and a little hot sauce, but if you choose to top it remember to account for the extra calories!

chicken enchiladas

Here are the Nutrition Facts for this Low Calorie Recipes: Chicken Enchiladas:

Serving size: 1 Enchilada

Calories: 159

Fat: 6 g

Carbs:17.8 g

Protein:16.8 g

Fiber:8.3 g

 

Check out some of our other Low Calorie Recipes here:

 

Low Calorie Chicken Enchiladas Recipe
 
Ingredients
  • For the Sauce:
  • 2 cloves of garlic, minced
  • 1 can diced green chilis (mild or hot depending on how hot you want them)
  • 1-1/2 cups tomato sauce (No salt added)
  • 1 tsp. southwest chipotle seasoning (Mrs. Dash)
  • ½ tsp. ground cumin
  • ¾ cup fat-free chicken broth
  • Salt and fresh pepper to taste
  • For the Chicken:
  • 1 tsp. olive oil oil
  • 2 chicken breasts, cooked and shredded
  • 1 cup diced onion
  • 2 cloves of garlic, minced
  • ¼ cilantro
  • Salt
  • ½ tsp. dried oregano
  • 1 tsp. southwest chipotle seasoning (Mrs. Dash)
  • ⅓ cup chicken broth
  • ½ cup tomato sauce (No salt added)
  • 8 (6-inch) reduced carb whole wheat flour tortillas
  • 1 cup shredded low-fat Mexican cheese
  • Nonstick cooking spray (I used Olive Oil)
Instructions
  1. In a Medium Saucepan set to Medium High, saute garlic and then add Add green chilis, chipotle seasoning, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use, and preheat your oven to 400 degrees.
  2. Cook chicken breasts (I used a George Foreman grill) and shred.
  3. Heat the vegetable oil in a medium skillet over medium-high heat. Saute onions and garlic on low until soft( about 2 minutes)Add chicken, salt, cilantro,oregano, chipotle seasoning, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat and set aside.
  4. Put ⅓ cup chicken mixture into each tortilla and roll it.
  5. Spray a 13 by 9-inch baking dish with non-stick spray. Place each rolled Enchilada seem side down, and cover with sauce and cheese. Cover with foil and bake at 400 degrees for 20 minuets. Remove foil and cook an additional 5 minutes (or until cheese is bubbly)
  6. Let cool and Serve! I topped mine with Sour Cream and a little hot sauce, but if you choose to top it remember to account for the extra calories!

 

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