Chicken Enchiladas(Low-Fat)
Creamy low-fat chicken enchiladas feature tender shredded chicken and melted Monterey Jack cheese wrapped in soft tortillas, topped with flavorful jalapenos and fresh vegetables. This satisfying dish offers bold flavors with a lighter touch, perfect for a comforting yet health-conscious meal for family or friends.
Ingredients
- 8 (6-inch) tortillas (fat-free) ⓘ
- 1/2 cup chopped onion ⓘ
- 1 or 2 canned jalapeno chili peppers (optional) ⓘ
- 1 tablespoon garlic powder ⓘ
- 1 cup shredded Monterey Jack cheese
- 1/4 teaspoon pepper ⓘ
- 2 tablespoons all-purpose flour ⓘ
- 1 (8 oz.) fat-free sour cream ⓘ
- 2 cups chicken broth
- 2 cups chopped cooked chicken ⓘ
- sliced olives (optional) ⓘ
- chopped tomatoes (optional) ⓘ
- sliced green onions (optional) ⓘ
Instructions
- Wrap the tortillas in foil.
- Heat the wrapped tortillas in a 350°F oven for 10 minutes.
Tips & Substitutions
For a lower-fat option, use fat-free cheese and sour cream. If you want extra flavor, consider adding more spices like cumin or smoked paprika. You can substitute the Monterey Jack cheese with a low-fat cheddar if preferred. If you enjoy a kick, adding diced jalapenos can enhance the heat. Don't forget to check out Green Enchiladas(Get Raves!!!) for another delicious take on enchiladas.
Serving Suggestions
These chicken enchiladas are best served with a side of Mexican rice or a fresh garden salad. Top with sliced olives, chopped tomatoes, and green onions for added flavor and color. They pair wonderfully with Chicken Sour Cream Enchiladas for a mixed platter. A dollop of extra fat-free sour cream on top can add a creamy touch.
Storage & Reheating
Leftover chicken enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F for about 20 minutes or until heated through. You can also microwave them, covering with a damp paper towel to keep them moist.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Enchiladas(Low-Fat) contains roughly 196 calories, with 9g protein, 41g carbohydrates, and 1g fat. It is a good source of protein (18% of the Daily Value), vitamin C (17% of the Daily Value), and dietary fiber (12% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
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 make these enchiladas ahead of time?
Absolutely! You can assemble the enchiladas and store them in the refrigerator before baking. Just cover them tightly with foil or plastic wrap. When you're ready to enjoy them, bake directly from the fridge, adding a few extra minutes to the cooking time.
What can I substitute for chicken in this recipe?
If you're looking for a vegetarian option, consider using black beans or refried beans instead of chicken. You can also use cooked quinoa or grilled vegetables for a flavorful twist. Both options keep the dish hearty and satisfying while remaining low-fat.
How can I make these enchiladas spicier?
To increase the spice level, add more jalapeno peppers or use a spicier cheese, like pepper jack. You can also mix in some diced green chilies or a splash of hot sauce into the filling for an extra kick. Consider trying a spicy salsa on top for serving!
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).