Skinny Chicken Enchiladas

Name: Skinny Chicken Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 enchiladas
Ingredients: 4 cups torn fresh spinach; salt to taste; 1 ½ cups shredded cooked chicken breast; 2 green onions, thinly sliced; 1 (8 ounce) container nonfat sour cream; ¼ cup plain nonfat yogurt; 2 tablespoons whole wheat flour; ¼ teaspoon salt; ¼ teaspoon ground cumin; ½ cup 1% milk; 1 jalapeno pepper, seeded and minced; 6 (7 inch) whole wheat tortillas; ½ cup shredded reduced-fat Cheddar cheese

Rating: 4 stars

1 Rating
1 Review
1 Photo

Delicious, low-fat version of a classic. You and your family will love this skinny enchilada recipe! Top with salsa to serve.

By Rachel Cunningham

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Recipe Summary

prep:

20 mins

cook:

30 mins

total:

50 mins

Servings:

Yield:

6 enchiladas

Nutrition Info

Directions

Step 1

Heat a medium saucepan over medium heat. Add spinach and a splash of water. Season with salt and cook until spinach is wilted, about 5 minutes.

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Step 2

Mix chicken, spinach, and green onions together in a large bowl.
Step 3

Combine sour cream, yogurt, flour, salt, and cumin in a medium bowl. Add milk and jalapeno. Mix well. Pour 1/2 the sauce into the chicken mixture. Divide filling among tortillas.
Step 4

Roll tortillas up and place seam-side down into a large baking dish. Spoon remaining sour cream sauce over enchiladas.
Step 5

Bake in the preheated oven for 20 minutes. Sprinkle Cheddar cheese on top and continue baking until cheese is melted, about 5 minutes more.

Nutrition Facts

Per Serving:

220 calories; 2.6 g total fat; 37 mg cholesterol; 508 mg sodium. 34.3 g carbohydrates; 20.9 g protein; Full Nutrition

Reviews (1)

Most helpful positive review

Soup Loving Nicole

05/10/2019

Made as written and these came together quickly. I typically end up with too much filling but this was perfect. I did end up doubling the cumin and it could have used even more. Overall good recipe and one I would make again. Read More

1 Ratings