Our cuisine of choice almost anytime we go out is Mexican and this easy enchilada recipe will satisfy all your inner cravings without packing in extra calories. New year, new you? I got you boo.
I love the start of a new year because it lends an opportunity to form better habits and make healthier choices, but with all of the great decisions we’re resolving to make, let’s not cut out some of our favorite foods, such as Chicken Enchiladas. Who says you have to suffer without the foods you’ve grown to love? Just make them healthier!
This is my most requested recipe around the family dinner table and among friends. These are so good, I’ve become spoiled and can’t order them out anywhere. Why order restaurant chicken enchiladas when you can make them at home for a fraction of the cost and calories?!
HELPFUL TIPS FOR MAKING CHICKEN ENCHILADAS EASIER:
Use cooked rotisserie chicken instead of making your own cooked chicken breast. Using pre-cooked chicken can save some time since all you’ll need to do is shred the chicken meat and get started. If you would prefer to make your own chicken, THIS INSTANT POT CHICKEN RECIPE is a good one.
While homemade enchilada sauce is great, the canned version can be healthy and save you time in the kitchen. Find a good brand that isn’t full of sugar or sneaky, unhealthy ingredients and keep a couple of extra cans or jars in your pantry – you’ll need them because this recipe will be on repeat!
WHAT SHOULD I PUT IN MY ENCHILADAS?
The beautiful thing about enchiladas is that they can be filled with anything you can think of! In this Healthy Chicken Enchilada recipe I use shredded chicken breast, but here are a few more ideas. The delicious filling for this EASY BEEF ENCHILADA CASSEROLE can also be used to make beef enchiladas, or simply use seasoned taco meat or leftover shredded pork or beef roast.
A FEW WAYS TO SERVE ENCHILADAS:
Keep it Low Carb and Keto friendly with delicious veggie rice such as this CILANTRO LIME CAULIFLOWER RICE
CHILI’S QUESO DIP RECIPE is another favorite of ours – easy to whip up and loved by all. It can also be used as a meaty, cheesy, enchilada sauce to pour over bean or cheese enchiladas.
WAYS TO MAKE THESE SKINNY CHICKEN ENCHILADAS LOW CARB AND KETO-FRIENDLY:
Use low carb tortillas such as Mission Carb Balance Soft Taco Tortillas, found at any large grocery store. Vertically slice zucchini or yellow squash, saute in a bit of olive oil until tender, and fill with your desired enchilada filling, then roll. These LOW CARB PALEO TORTILLAS are another great option when cutting carbs and eating clean is important.
HOW TO FREEZE CHICKEN ENCHILADAS:
These Skinny Chicken Enchiladas are a fan-favorite for more than just their flavor – they can also be frozen! Follow the recipe instructions but don’t bake the enchiladas. Place them in an 8×8 disposable foil casserole pan and cover tightly with heavy-duty foil. Label with the name of the recipe, the date it was prepared, and cooking instructions.
Chicken enchiladas can be stored in the freezer for up to 3 months. When you’re ready to bake them, remove from freezer and place in the fridge to thaw or place into the oven frozen – just double the cooking time if cooking from frozen. These freezer-friendly enchiladas make a great meal to take to a new mother, a sick friend, or grab for a quick weeknight dinner when you’re in a pinch.
Skinny Chicken Enchiladas
These Skinny Chicken Enchiladas are a family favorite and most requested recipe among readers.
If you're an enchilada fan like me, you will love these!
- 2 cups cooked, shredded chicken breast or thighs
- 1 cup Plain Nonfat Greek Yogurt or sour cream / vegan sour cream
- 1 1/4 cups shredded fat free cheddar cheese or pepper jack, Monterrey jack, or Colby cheese.
- 12 oz Mild Taco Bell Sauce
- 1 cup mild red enchilada sauce
- 12 yellow corn tortillas white corn tortillas can also be used or low carb tortillas
Place shredded chicken in a medium-sized mixing bowl along with the taco Bell sauce and Greek yogurt. Stir well.
Lay a tortilla flat and spoon 2 tablespoons of the chicken mixture on the tortilla shell and 1tbsp of cheese.
Roll the enchilada from left to right (not too tight) and place it in a 9x8 casserole dish that has been sprayed with nonstick cooking spray.
Place all enchiladas in a row in the dish and top with the remaining shredded cheese.
Pour the enchilada sauce over the enchiladas and bake at 350F for 15-20 minutes or until the cheese is melted and the enchiladas are heated through.
Serve hot and enjoy!
Please note that nutrition information for this recipe has been calculated without modifications to the recipe.
If making low carb or Keto modifications, proper nutrition calculations will need to be made for accuracy.