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Skinny Chicken Enchiladas

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Skinny Chicken Enchiladas
  • Prep 20 min
  • Total 45 min
  • Servings 8
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Quick and delicious enchiladas from Casey Palmer, Canadian Dad
Jun 21, 2017

Ingredients

  • 2 garlic cloves, minced
  • 1­2 tbsp chipotle chilis in adobo sauce
  • 1 ­1/2 cups tomato sauce
  • 1/2 tsp Old El Paso Taco Seasoning Mix
  • 1/2 tsp ground cumin
  • 3/4 cup reduced sodium chicken broth
  • kosher salt and fresh pepper to taste

  • 1 tsp vegetable oil 8.5 oz (2 breast halves) cooked shredded chicken breast
  • 1 cup diced onion 2 large clove garlic, minced
  • 1/4 cup cilantro kosher salt
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1 tsp Old El Paso Taco Seasoning Mix
  • 1/3 cup chicken broth
  • 1/2 cup tomato sauce

  • 8 (7­inch) low­carb whole wheat flour tortillas
  • 1 cup shredded low­fat Mexican cheese non­stick cooking spray
  • 2 tbsp chopped scallions or cilantro for topping

Steps

  • 1
    In a medium saucepan, spray oil and sauté garlic.
  • 2
    Add chipotle chiles , chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil.
  • 3
    Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
  • 4
    Preheat oven to 400 degrees F.
  • 5
    Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes.
  • 6
    Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.
  • 7
    Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.
  • 8
    Place on baking dish seam side down, top with sauce. Then top with cheese.
  • 9
    Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes.
  • 10
    Top with low-fat sour cream, Old El Paso Restaurante Picante Mild Salsa or scallions if you wish.

Nutrition Information

No nutrition information available for this recipe
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