Description
A low-calorie version of classic chicken enchiladas packed with flavor and healthy ingredients.
Ingredients
Scale
- 2 cups shredded cooked chicken breast
- 6 whole wheat tortillas
- 1 cup low-fat shredded cheese
- 1 cup chopped spinach
- 1/2 cup diced tomatoes
- 1/4 cup diced onions
- 1 tsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 cup low-sodium enchilada sauce
Instructions
- Preheat oven to 350°F (175°C).
- Heat olive oil in a pan and sauté onions until soft.
- Add shredded chicken, spinach, tomatoes, and spices. Cook for 3-5 minutes.
- Spread a thin layer of enchilada sauce in a baking dish.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish.
- Pour remaining sauce over tortillas and sprinkle with cheese.
- Bake for 20 minutes until cheese melts.
Notes
- Use rotisserie chicken for convenience.
- Substitute corn tortillas for gluten-free option.
- Add black beans for extra fiber.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 220
- Sugar: 2g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg