Low Fat Chicken Enchiladas



I hope you have all had a great week. Halloween is over and I can’t believe it’s November! I’ve already seen Christmas stuff up in the stores. Pretty sad because you don’t get to enjoy each holiday/season to the fullest because before it’s even over you are bombarded with the next one at every store level. I want to savor each season or holiday, especially the fall season. I want to basque in its cold mornings, warm days and chilly evenings. I am definitely not ready to start thinking about Christmas.

The one thing I love about not only the fall but also winter is using my oven. I love the delicious smells that come from my kitchen.

The smell of the chicken filling for these enchiladas is wonderful floating through my kitchen…not too strong yet not too weak either.

Even though this is a healthy version of enchiladas it is sooo delicious. Calorie wise I am sure they are a far cry from the typical Mexican enchiladas I usually make…but just as delicious!

 Here is one of my cute little bundles getting ready to be rolled up.

Here’s the whole pan of enchiladas…warm and gooey cheese…warm sauce…filled with I would say joy!

Low-fat Chicken Enchiladas

Servings: 8 • Serving Size: 1 enchilada • Old Points: 3 pts • Points+: 4 pts 
Calories: 159.5 • Fat: 5.9 g • Protein: 16.2 g • Carb: 17.8 g • Fiber: 8.3 g 


For the sauce:

  • 2 garlic cloves, minced
  • 1-2 tbsp chipotle chilis in adobo sauce 
  • 1-1/2 cups tomato sauce
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp ground cumin
  • 3/4 cup fat-free chicken broth
  • kosher salt and fresh pepper to taste

For the chicken: 

  • 1 tsp vegetable oil
  • 8.5 oz (2 breast halves) cooked shredded chicken breast
  • 1 cup diced onion
  • 2 large clove garlic, minced
  • 1/4 cup cilantro
  • kosher salt
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1 tsp chipotle chili powder
  • 1/3 cup chicken broth
  • 1/2 cup tomato sauce
  • 8 (7-inch) reduced carb whole wheat flour tortillas (la tortilla factory)
  • 1 cup shredded low-fat Mexican cheese
  • non-stick cooking spray
  • 1/2 cup chopped scallions or cilantro for topping ( I omitted this!)


In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Preheat oven to 400 degrees.

Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.

Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.

Place on baking dish seam side down, top with sauce…

Then top with cheese. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes.Top with low-fat sour cream or scallions if you wish. Don’t forget to add extra points if you are doing WW.

I realize this is a “low-fat dish” but it certainly didn’t taste like it.Even if you are not doing WW this is a healthy and delicious dish for everyone. I could eat the whole pan. Serve these with some Mexican rice on the side and maybe some salad and your meal is totally complete…well maybe add a lite beer and then it’s complete! It might seem like there re a lot of ingredients, but making the filling the day before would make the task a bit easier. You can re-heat the chicken filling in the microwave the following day and then make the enchiladas.



Recipe from http://www.skinnytaste.com



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