Skinny Chicken Enchiladas
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
8 servings
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Calories
224 kcal
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Course
Main Course
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Cuisine
Mexican
Skinny Chicken Enchiladas
Description
The recipe layers diced cooked onions sautéed tender with a mix of shredded chicken, plain nonfat Greek yogurt, and mild Taco Bell sauce. The mixture is spooned onto low-carb tortillas along with shredded reduced-fat Mexican cheese blend, then rolled and placed in a baking dish. The enchiladas are topped with additional mild red enchilada sauce and cheese before baking at 375°F until the cheese melts and bubbles.
The dish delivers a creamy texture from the yogurt and cheese, balanced with savory chicken and mild spice from the sauces. Baking melts the cheese and allows the flavors to meld, resulting in a satisfying yet lighter enchilada variation.
This recipe uses 8 low-carb tortillas and about 280 grams of shredded chicken, making it suitable for a family's meal. Fresh cilantro can be added for brightness as a garnish. Leftover chicken or canned chicken can substitute without affecting the dish's macros significantly.
Ingredients
- 1/2 yellow onion diced, medium, 150g
- 3/4 cup Greek yogurt plain, nonfat, 170g
- 1.25 cups Mexican cheese blend divided, reduced-fat, shredded, 140g
- 7 oz mild Taco Bell sauce 210g
- 1 cup Red Enchilada Sauce mild, 240g
- 280 g chicken shredded
- 8 low carb tortillas I used La Banderita
Instructions
- Preheat the oven to 375 degrees F. Spray a 9x13-inch baking dish with cooking spray and set aside.
- Spray a small skillet with cooking spray and set to medium heat. Add onions and cook until tender, about 5 minutes.
- In a medium bowl, add chicken, yogurt, and Taco Bell Sauce. Mix to combine.
- Lay a tortilla flat and spoon 2 Tbsp (14g) of shredded cheese and about 1/3 cup (96g) of the chicken mixture onto one side of the tortilla. Roll the tortilla up and place in the baking dish. Repeat with all the tortillas.
- Place all enchiladas in a row in the dish, then pour enchilada sauce on top. Sprinkle with remaining cheese.
- Bake for 15-20 minutes or until the cheese is melted. Top with fresh cilantro if desired and enjoy!
Notes
- Other shredded chicken types or canned chicken may be used as substitutions without changing nutritional content significantly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Serving | 1enchilada | |
| Calories | 224kcal | 11% |
| Carbohydrates | 19.5g | 7% |
| Protein | 23.8g | 48% |
| Fat | 5.6g | 9% |
| Saturated Fat | 2.3g | 12% |
| Fiber | 11g | 44% |
| Sugar | 1.3g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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