Low-Fat Chicken Enchiladas
Creamy, low-fat chicken enchiladas feature tender shredded chicken in a mild sauce, topped with low-fat cheese, perfect for a comforting, health-conscious Mexican-inspired meal.
Ingredients
Instructions
- Saute diced onions in 1 to 2 tablespoons canola oil until soft.
- Add cut chicken or turkey pieces and cook until the meat is white in color.
- Season meat with chicken bouillon granules, salt, and pepper to taste.
- Add no-fat sour cream and enchilada sauce to the meat mixture.
- Mix well and keep on very low heat to stay warm.
- Fill corn tortillas with the chicken mixture, roll up, and place in a baking dish.
- Top with shredded low-fat cheese and bake at 350°F (175°C) until cheese is melted and bubbly.
- Serve hot, garnished as desired.
Tips & Substitutions
For added flavor, consider using fresh herbs like cilantro or a squeeze of lime juice in the chicken mixture. If you're looking for a creamier texture, substitute the low-fat cheese with a reduced-fat cream cheese or Greek yogurt. Additionally, feel free to use turkey instead of chicken for a leaner protein. This dish can be personalized with your favorite Mexican recipes spices.
Serving Suggestions
Serve these enchiladas hot, garnished with fresh chopped cilantro, diced tomatoes, or sliced jalapeños for a kick. They pair perfectly with a side of Mexican rice or a crisp green salad. For a complete meal, consider serving with a side of Chicken Chipotle Corn Soup or a refreshing avocado salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in a baking dish, cover with foil, and heat in a preheated oven at 350°F for about 15-20 minutes until warmed through. You can also microwave individual servings for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Chicken Enchiladas contains roughly 1810 calories, with 51g protein, 92g carbohydrates, and 139g fat. It is an excellent source of protein (102% of the Daily Value), iron (33% of the Daily Value), and calcium (33% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1529mg per serving (66% 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 make these enchiladas ahead of time?
Yes, you can prepare the enchiladas in advance and assemble them in the baking dish without baking. Cover tightly and refrigerate for up to 24 hours. When ready to bake, add an extra 10-15 minutes to the baking time to ensure they are heated through.
What can I use instead of corn tortillas?
If you prefer, you can use whole wheat tortillas or even flour tortillas for a different texture. Just be aware that the flavor profile will change slightly, but it will still be delicious. Gluten-free tortillas are also a great alternative for those with dietary restrictions.
How can I make these enchiladas spicier?
To add more heat, consider using spicy enchilada sauce or adding diced jalapeños to the chicken mixture. You can also sprinkle some crushed red pepper flakes or cayenne pepper on top before baking. For an extra kick, serve with a side of hot salsa.
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).