Quick & Easy Healthy Chicken Enchiladas (Low-Calorie)
I promise you won't know the difference between this low-calorie healthy chicken enchiladas recipe and the real deal. Although I used non-fat cheese for this recipe, it's still as delicious as takeout! I hope you enjoy making and eating this dish so get out your utensils mamas!
Ingredients
- •2 cups cooked chicken breast (shredded)
- •1 tablespoon organic virgin olive oil
- •1 medium onion (chopped)
- •3 garlic cloves (minced)
- •0.5 can black or kidney beans (drained & rinsed)
- •0.5 cup corn (drained & rinsed)
- •1 15oz can natural tomato sauce (I use Hunts |no added salt)
- •1 cup chicken stock (low-sodium)
- •0.5 teaspoon dried thyme
- •0.5 teaspoon smoked paprika
- •0.5 teaspoon black pepper
- •0.5 teaspoon dried oregano
- •0.5 teaspoon chili powder
- •0.5 cup sour cream (low-fat)
- •0.5 cup Mexican cheese blend (low-fat or non-fat mozzarella)
- •8 corn tortillas (whole grain)
Instructions
- The first thing you want to do is preheat your oven to 350F and prepare your baking dish by polishing a few drops of olive oil on the base so that your enchiladas don’t stick.
- Next, in a large pot, heat the olive oil and sauté the onions until translucent. Stir in the garlic until fragrant and pour in tomato puree. Continue to stir for a minute or two and add the chicken stock.
- Now go ahead and throw in your corn, beans, chicken, thyme, chili powder, oregano, paprika, and black pepper. Lower the heat and let it simmer into a thickened stew. Make sure to stir occasionally.
- Next, using a colander, strain the sauce to separate the chunky ingredients from the liquid. Set both aside and let’s get those tortillas ready.
- You have 2 options, you can heat your tortillas in the microwave for a couple of minutes or wrap them in the foil and heat them in the oven. You can’t skip this step or else it’s gonna be harder to work with them.
- Now it’s time to roll these bad boys up! Using a teaspoon, spread some sour cream on the tortilla add some filling, sprinkle with a bit of cheese, and roll it up. Place it in the baking dish, seam side down. Repeat this for the remaining tortillas.
- Once you’re done, it’s time to add your tortilla with the sauce you set aside and the remaining cheese. Add a little bit of the sauce at the bottom of the baking tray and place the tortillas, add the remaining sauce, top with cheese and cover with aluminum foil. Place it on the middle rack of your oven and let it bake for 20-25 minutes or until the cheese melts.
- Now garnish with toppings like jalapenos, cilantro, avocados, sour cream, yogurt, or even green onions. Your options are endless. Bon a petit!
