Easy Chicken Enchiladas
Shredded chicken smothered with Enchilada sauce is wrapped in flour tortillas, then topped with a layer of more Enchilada sauce, plus an added layer of cheese, and finally baked to a golden perfection!
Servings : 8 servings
Ingredients
FOR THE CHICKEN FILLING
- 1 tablespoon Olive Oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 3 cups shredded chicken breasts
- salt and fresh ground pepper, to taste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 cup (or, to taste) Red Enchilada Sauce, (I use a MILD Homemade Enchilada Sauce, but feel free to use your favorite store-bought sauce)
FOR THE ENCHILADAS
- 8 (7-inch) low-carb whole wheat flour tortillas, (I use "Mission" Low Carb Soft Taco Tortillas)
- 3/4 cup Red Enchilada Sauce, divided
- 1 cup shredded low fat Mexican Blend Cheese
FOR GARNISH
- optional; sour cream, avocado slices, halved cherry tomatoes, jalapeno slices, chopped cilantro
Instructions
- Preheat oven to 400˚F.
- Heat oil in a large skillet over medium-high heat.
- Add onions and cook for 2 minutes, stirring frequently.
- Stir in garlic and cook for 30 seconds, or until fragrant.
- Add chicken and season with salt, pepper, chili powder, cumin, and oregano; mix around until well combined.
- Stir in Enchilada sauce - you can use more sauce if you like, or if it looks too dry - and continue to cook for 3 minutes.
- Remove from heat.
- Add about 1/4 cup Enchilada sauce to the bottom of a 9x13 baking dish.
- Fill 8 flour tortillas with the chicken mixture; roll them up and transfer to the baking dish, seam-side down.
- Lightly spray Enchiladas with Cooking Spray.
- Top Enchiladas with remaining Enchilada Sauce and sprinkle with cheese.
- Cover with foil and bake for 20 minutes.
- Remove foil and continue to bake for 3 to 4 more minutes, or until cheese is completely melted and top is a light golden brown.
- Remove from oven.
- Top with sour cream, avocado slices, halved cherry tomatoes, jalapeno slices, and chopped cilantro.
- Serve with lime wedges.
Notes
WW FREESTYLE POINTS: 3 points per Enchilada
- If you like MORE Enchilada Sauce, please feel free to use more.
Nutrition
Serving: 1 Enchilada | Calories: 170 kcal | Carbohydrates: 6 g | Protein: 18 g | Fat: 8 g | Saturated Fat: 3 g | Cholesterol: 48 mg | Sodium: 485 mg | Potassium: 167 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 428 IU | Vitamin C: 2 mg | Calcium: 178 mg | Iron: 1 mg | Net Carbs: 5 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.