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Easy Chicken Enchiladas

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A quick and low-calorie chicken enchiladas recipe that balances cozy comfort food with healthy eating, perfect for busy weeknights.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works perfectly for convenience)
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper, to taste
  • 1/4 cup fresh cilantro, chopped (optional)
  • 1 cup low sodium chicken broth
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1 tablespoon lime juice
  • Salt to taste
  • 8 small corn or whole wheat tortillas
  • 1/2 cup reduced-fat shredded cheese (Monterey Jack or Mexican blend)
  • Non-stick cooking spray or a light brush of olive oil

Instructions

  1. Heat a large skillet over medium heat and lightly spray with non-stick cooking spray. Add chopped onions and sauté for 3-4 minutes until translucent.
  2. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Add shredded chicken to the skillet along with ground cumin, chili powder, salt, and pepper. Stir well to combine and heat through for about 3-5 minutes.
  4. Remove from heat and stir in chopped cilantro. Set aside.
  5. In a blender or food processor, combine chicken broth, tomato paste, smoked paprika, oregano, cumin, lime juice, and salt. Blend until smooth. Taste and adjust seasoning if needed. Pour sauce into a bowl and set aside.
  6. Preheat the oven to 375°F (190°C). Lightly spray or grease a 9×13 inch baking dish.
  7. Warm the tortillas in a dry skillet or microwave wrapped in a damp towel until pliable, about 2-3 minutes.
  8. Spoon about 1/4 cup of chicken filling onto the center of each tortilla. Roll it up tightly and place seam-side down in the prepared baking dish.
  9. Pour the enchilada sauce evenly over the top, covering all tortillas.
  10. Sprinkle the reduced-fat shredded cheese evenly over the sauced enchiladas.
  11. Bake for 15-20 minutes until cheese is melted and bubbly, and edges of tortillas start to brown lightly.
  12. Remove from oven and let rest for 5 minutes before serving.

Notes

Warm tortillas before filling to prevent cracking. Blend sauce until smooth for best texture. Avoid overfilling tortillas to prevent tearing. For a crispier top, broil for 1-2 minutes at the end but watch carefully to avoid burning. Sauce can be simmered longer if too thin. Leftovers keep well refrigerated for 3 days or frozen for up to 2 months.

Nutrition

Keywords: chicken enchiladas, low calorie dinner, easy enchiladas, healthy Mexican recipe, quick dinner, baked enchiladas

Find it online: https://cooltastes.com/easy-chicken-enchiladas-recipe-5-low-calorie-dinner-ideas/