Quick & Easy Healthy Chicken Enchiladas (Low-Calorie)

healthy Chicken Enchiladas

I promise you won’t know the difference between this low-calorie healthy chicken enchiladas recipe and the real deal. Although I used non-fat cheese for this recipe, it’s still as delicious as takeout! I hope you enjoy making and eating this dish so get out your utensils mamas!

I used a low-fat shredded Mexican cheese blend that consists of 4 different types of cheese for this recipe. However, you can still make it with what you have at hand just make sure you don’t use only one type of cheese cause it’s gonna make your dish oily.

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healthy Chicken Enchiladas

 

Healthy Chicken Enchiladas

Ingredients For 8 Servings | Total Time: 50 minutes

  • 2 cups of cooked chicken breast (shredded)
  • 1 tablespoon of organic virgin olive oil
  • 1 medium onion (chopped)
  • 3 garlic cloves (minced)
  • 1/2 can of black or kidney beans (drained & rinsed)
  • 1/2 cup of corn (drained & rinsed)
  • 1 can natural tomato puree (I use Hunts)
  • 1 cup of chicken stock (low-sodium)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/2 cup sour cream (low-fat)
  • 1/2 cup Mexican cheese blend (low-fat) or non-fat mozzarella
  • 8 corn tortillas (whole grain)

How To Make Healthy Chicken Enchiladas

The first thing you want to do is preheat your oven to 350F and prepare your baking dish by polishing a few drops of olive oil on the base so that your enchiladas don’t stick.

Next, in a large pot, heat the olive oil and saute the onions until translucent. Stir in the garlic until fragrant and pour in tomato puree. Continue to stir for a minute or two and add the chicken stock.

Now go ahead and throw in your corn, beans, chicken, thyme, chili powder, oregano, paprika, and black pepper. Lower the heat and let it simmer into a thickened stew. Make sure to stir occasionally.

Next, using a colander, strain the sauce to separate the chunky ingredients from the liquid. Set both aside and let’s get those tortillas ready.

You have 2 options, you can heat your tortillas in the microwave for a couple of minutes or wrap them in the foil and heat them in the oven. You can’t skip this step or else it’s gonna be harder to work with them.

Now it’s time to roll these bad boys up! Using a teaspoon, spread some sour cream on the tortilla add some filling, sprinkle with a bit of cheese, and roll it up. Place it in the baking dish, seam side down. Repeat this for the remaining tortillas.

Once you’re done, it’s time to add your tortilla with the sauce you set aside and the remaining cheese. Cover with aluminum foil and place it on the middle rack of your oven. Let it bake for 20-25 minutes or until the cheese melts.

Now garnish with toppings like jalapenos, cilantro, avocados, sour cream, yogurt, or even green onions. Your options are endless. Bon a petit!

Healthy Chicken Enchiladas Nutrition Facts

Each serving of this healthy enchiladas has | 163 calories | 5.6g total fat | 1.9g saturated fat | 24mg cholesterol | 171mg sodium | 18.7g total carbs | 3.4g dietary fiber | 2.3g total sugars | 10.5g protein | 92mg calcium |1mg iron | 341mg potassium | These nutrition facts are based on a 2000-calorie diet.

What To Serve With Chicken Enchiladas

I haven’t tried many sides with this recipe except for guacamole and some toasted pita bread so I guess you’ll have to experiment and help me out with some ideas in the comments below.

Variations & Substitutions

I sometimes used leftover rotisserie or any baked chicken or turkey I have in the fridge for this recipe and it’s also delicious. You can also omit the corn if you don’t like how chunky it makes the enchiladas. My 3 year old picks them out so you may want to consider that with little ones.

You can also add fresh cilantro and parsley to this recipe if you like the taste of fresh herbs. They won’t increase your calorie intake.

How To Store Leftover Enchiladas

To store your leftovers, you want to completely cool them before putting them in an airtight container. You can keep them in the fridge for 3-4 days and reheat them in the microwave. For freezing, put in a sealed container and freeze for up to a month. To reheat, thaw completely first.

Conclusion

I really hope you try this recipe and if you do, please let me know how it went in the comments below. I would also love it if you took a minute to share this recipe with your friends. You can also find me on Pinterest for more awesome low-calorie recipes.

Quick & Easy Healthy Chicken Enchiladas

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