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Skinny Chicken Enchiladas

  • 0 minutes
  • Serves 8



garlic cloves, minced

1 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

reduced sodium chicken broth

kosher salt and fresh pepper

1 tsp

vegetable oil

8 1/2 oz

(2 breast halves) cooked shredded chicken breast

1 cup

diced onion


large clove garlic, minced

1/4 cup


kosher salt

1 tsp


1/2 tsp

dried oregano

1 tsp

chipotle chili powder

1/3 cup

chicken broth

1/2 cup

tomato sauce


(7-inch) low-carb whole wheat flour tortillas (la tortilla factory )

1 cup

shredded low fat Mexican cheese

non-stick cooking spray

2 tbsp

chopped scallions or cilantro for topping


  • 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. (Extra points) Makes 8 enchiladas.

    Kayti Young • 2019-06-06

12 people Recommend This Recipe