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Skinny Green Chicken Enchiladas

We made a few healthier changes to make these skinny Chicken Green Enchiladas. These low calorie enchiladas have all that great flavor you love but without the guilt.
Course Main Course
Cuisine Mexican
Keyword #Green Chicken Enchiladas, skinny chicken enchiladas, Skinny enchiladas, Skinny Green Chicken Enchiladas
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4
Calories 309kcal
Author Evelyn

Ingredients

Instructions

  • Heat your oven to 350° F. Spray a large skillet or dutch oven with a cooking spray and add the chopped jalapeño
  • Sauté the jalapeños over medium high heat until tender and slightly charred.
  • Add the shredded chicken breast to the skillet and about 3 of the chopped green onions (save the last one for garnish). Stir to combine.
  • Add about 1 cup of the enchilada sauce to the chicken breast mixture and heat.
  • Pour the remaining enchilada sauce in a separate saucepan and heat. Dip a corn tortilla into the heated sauce just long enough to heat up the tortilla but not long enough for it to crumble.
  • Place the sauce covered heated tortilla on the bottom on a 8 X 8 baking dish. Spoon about 1/8 of the chicken mixture onto the center of the tortilla and roll up. Normally one would also add additional cheese at this point but since we are cutting out calories we are not.
  • Repeat with the rest of the tortillas then pour the remaining sauce over the rolled enchiladas. Sprinkle the top of the skinny chicken enchiladas with cover with foil. Place in preheated oven and bake for 15 to 20 minutes until cheese is melted.
  • Remove from oven and serve with lettuce, tomatoes, black olives, chopped onions and avocado.

Nutrition

Calories: 309kcal | Carbohydrates: 29g | Protein: 24g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 51mg | Sodium: 205mg | Potassium: 660mg | Fiber: 7g | Sugar: 1g | Vitamin A: 282IU | Vitamin C: 12mg | Calcium: 119mg | Iron: 1mg