Chicken Enchilada(Low-Fat)
A quick, flavorful low-fat chicken enchilada featuring tender chicken, melted Cheddar, zesty salsa, and creamy sour cream, perfect for a light, satisfying meal.
Ingredients
Instructions
- Wrap the tortilla around the diced cooked skinless chicken breast and grated Cheddar cheese.
- Place the wrapped tortilla in a baking dish and pour salsa over it.
- Bake at 400°F for 10 minutes or microwave for 2 to 3 minutes until heated through.
- Dab on low-fat sour cream before serving.
Tips & Substitutions
For a spicier kick, consider adding some diced jalapeños or a sprinkle of chili powder to the filling. If you want to reduce carbs, substitute the flour tortilla with a low-carb wrap or lettuce leaves. You can also experiment with different types of cheese, such as Monterey Jack or pepper jack, for a unique flavor. This dish is a great way to use leftover chicken from recipes like Chicken Costa Brava.
Serving Suggestions
Serve your chicken enchilada with a side of fresh guacamole or a simple green salad for a balanced meal. A dollop of additional salsa on top enhances the flavor, while some tortilla chips can provide a crunchy contrast. This dish pairs beautifully with Peter Franck'S Black Bean Soup for a complete Mexican-inspired dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchilada in the microwave for 1-2 minutes or until heated through. For a crispier texture, reheat in the oven at 350°F for about 10 minutes. Avoid reheating multiple times to maintain the best quality.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Enchilada(Low-Fat) contains roughly 734 calories, with 36g protein, 33g carbohydrates, and 51g fat. It is an excellent source of protein (73% of the Daily Value), calcium (55% of the Daily Value), and vitamin A (43% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1963mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other meats instead of chicken?
Absolutely! You can substitute the chicken with shredded turkey, beef, or even beans for a vegetarian option. Just ensure that any meat used is cooked beforehand and seasoned to your liking for the best flavor.
Is it possible to make this dish in advance?
Yes, you can assemble the enchiladas a day ahead and store them in the refrigerator before baking. Just cover them tightly with plastic wrap or foil. When ready to bake, remove the cover and follow the baking instructions, adding a few extra minutes if needed.
Can I freeze chicken enchiladas?
Yes, these enchiladas freeze well! Wrap them tightly in plastic wrap and place them in a freezer-safe container. They can be stored for up to 2 months. To reheat, thaw in the refrigerator overnight and bake as directed, adjusting cooking time as necessary.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).