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5 from 8 votes
Chicken Enchiladas in a baking dish.
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Easy Chicken Enchiladas

5 5 5
WW Freestyle: 3
Prep Time10 mins
Cook Time35 mins
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!
Course: Dinner
Cuisine: American/Southwest, Mexican, Mexican/Southwest
Servings: 8 servings
Calories: 170
Author: Katerina | Diethood

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 Facts
Easy Chicken Enchiladas
Amount Per Serving (1 Enchilada)
Calories 170 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g15%
Cholesterol 48mg16%
Sodium 485mg20%
Potassium 167mg5%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 18g36%
Vitamin A 428IU9%
Vitamin C 2mg2%
Calcium 178mg18%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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