Name: Skinny Chicken Enchiladas
Cook time: 50 min
Total time: 50 min
Yield: 6 Servings
Cuisine: Mexican
Ingredients: 2 red enchilada sauce; 12 ounces chicken breast; 1 tsp ground cumin; 0.5 tsp garlic powder; 0.333 cup plain nonfat Greek yogurt; 12 soft corn tortillas; 1 cup reduced-fat Mexican cheese; finely chopped cilantro

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Skinny Chicken Enchiladas

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Ingredients

Warning0 allergens identified

Skinny Chicken Enchiladas

2 red enchilada sauce(10 oz. per can)

12 ounces chicken breast(shredded)

1 tsp ground cumin

½ tsp garlic powder

⅓ cup plain nonfat Greek yogurt

12 soft corn tortillas(standard 6 inch diameter)

1 cup reduced-fat Mexican cheese(shredded)

finely chopped cilantro(optional for garnish)

Instructions

Preheat the oven to 350°F.

Spoon about 1/2 cup of enchilada sauce into the bottom of a 9x13-inch baking dish. Set aside.

Place the chicken, cumin, garlic powder, and Greek yogurt in a large mixing bowl. Mix with a rubber spatula to combine.

Place a few tortillas on a dinner plate and warm in the microwave until pliable, 20-30 seconds. Repeat with remaining tortillas.

Spoon about 1/4 cup of the chicken mixture into the center of a tortilla. Gently roll the enchilada and place it seam-side down in the sauced casserole dish. Repeat with the remaining tortillas and filling.

Pour the remaining enchilada sauce evenly over the rolled tortillas, spreading the sauce to make sure all tortillas are covered. Sprinkle the shredded cheese over the top.

Cover the dish with a sheet of aluminum foil.

Bake the enchiladas on middle rack of oven for 20 minutes.

Carefully remove the foil and continue baking until edges are bubbling and cheese on top is slightly golden brown, 7-10 minutes.

Check to see that enchiladas are done. Remove from oven or add time as needed.

Allow the dish to rest for 10 minutes. Sprinkle with cilantro, and serve.

Video Tutorial Bite Tutorial

Nutrition

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Tips & Tricks (5)

Greek Yogurt Creaminess Secret 🥛
Mix Greek yogurt with the enchilada sauce (1:1 ratio) instead of using it separately to create a luxurious, creamy coating while keeping calories minimal and preventing the sauce from drying out during baking.
Poach Chicken for Maximum Tenderness 🍗
Gently poach chicken breasts in seasoned broth with cumin and garlic powder for 12-15 minutes instead of pan-searing to ensure incredibly moist, tender meat that absorbs the spice flavors directly.
Warm Tortillas for Perfect Rolling 🌯
Steam corn tortillas for 30 seconds or warm them directly over a flame before filling to make them pliable and prevent cracking, ensuring neat enchiladas that hold together beautifully.
Toast Cumin for Deeper Flavor 🌰
Briefly toast whole cumin seeds in a dry pan before grinding or adding ground cumin to your chicken to unlock deeper, more complex flavors that elevate the entire dish.
Cilantro Application Strategy 🌿
Reserve half your cilantro for layering inside the enchiladas and half for fresh garnishing after baking to maximize brightness—cooking wilts some flavor, so fresh additions provide vibrant, peppery notes.