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Skinny Chicken Enchiladas

Alyssa Rivers, The Recipe Critic
  • 45 minutes
  • Serves 8

INGREDIENTS

3 tbsp

vegetable oil

2 tbsp

all-purpose flour

2 tbsp

chili powder

1 8 ounce can

tomato sauce

1 cup

water

1/4 tsp

cumin

1/2 tsp

garlic powder

1/2 tsp

onion powder

3 cups

chicken, cooked and chopped (rotisserie works great)

8

(7-inch) whole wheat flour tortillas

1 cup

shredded low fat Mexican cheese

Optional Toppings:

Avocados, diced

Tomatoes, diced

Low fat sour cream

Cilantro