Skinny Chicken Enchiladas

Skinny Chicken Enchiladas filled with chicken, cauliflower rice and onions. Drenched in homemade enchilada sauce and topped with greek yogurt.

We LOVE and live for Chicken Enchiladas around here, this recipe uses my super famous Enchilada Sauce as the base (I’ve made it a bit healthier for us) and gets thickened up well caramelized veggies.

 Skinny Chicken Enchiladas Recipe

I’m a huge fan of GOOD Mexican food, but find myself in a pretty tough situation when it comes to finding anything good from my local restaurants. Since we aren’t willing to do the Taco Bell Drive through diet (yes that was a thing they marketed for a while!) I have learned I need to make it for myself if I want something delicious and flavorful.

The biggest thing I struggle with in enchiladas is making them filling, so you aren’t really just eating a whole bunch of tortilla, chicken and sauce. I toyed with the idea of filling it with bell peppers, but felt like that would taste like a fajita more than an enchilada. Then we went to dinner where my husband ordered a chile relleno and it actually arrived stuffed with rice.

I was a bit taken aback but he loved it. So I figured I would use rice. I tried this recipe with brown rice and even with quinoa. I couldn’t get the points down to where I thought I could make this a two enchilada meal if you wanted a heartier dish.

Cue the bag of cauliflower rice my husband bought us from Costco. I wanted to try my hand at fried rice made with cauliflower but I’ve been super intimidated by it. So I figured since I am drenching these enchiladas in sauce, how bad could the cauliflower taste right? (I’m sure you all want to feel like you need to go into this recipe feeling how bad could it taste! Hahaha).

Well, IT TURNS OUT… it was delicious. Like my husband didn’t even pause when eating level delicious.

Maybe cauliflower rice isn’t the worst thing after all. I mostly just add a bunch of soy sauce to my frozen bag I microwave and eat it with my healthier chinese food recipes and pretend I’m eating regular rice (it doesn’t really work, but I love Chinese food enough to make it work!).

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These healthy Skinny Chicken Enchiladas are bulked up with veggies and packed with a lot of flavor. We use tomato sauce, fat free chicken broth and fat free greek yogurt to add a lot of body and flavor to the dish with no points at all! Your smart points are only coming from three places in this recipe, the cheese, the oil and the tortillas.

So feel free to stuff the filling in less tortillas. Maybe skip the cheese or use less? I used 50% reduced fat sharp cheddar, maybe try a 75% reduced too. You can’t go wrong with these.

I sometimes also use the filling in burritos with a huge pile of Fajita Vegetables and a side of Pico de Gallo Salad for an easy no bake dinner.

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Skinny Chicken Enchiladas

Skinny Chicken Enchiladas filled with chicken, cauliflower rice and onions. Drenched in homemade enchilada sauce and topped with greek yogurt.

Yield 8 servings

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

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Ingredients

 

• ▢ 1 tablespoon canola oil
• ▢ 1 cup cauliflower rice
• ▢ 1/2 yellow onion minced
• ▢ 1 4-ounce can diced green chilis
• ▢ 1 clove garlic minced
• ▢ 3 tablespoons chili powder
• ▢ 1 tablespoon cumin
• ▢ 1/2 teaspoon kosher salt
• ▢ 1/2 teaspoon oregano
• ▢ 1 can tomato sauce 15 ounces
• ▢ 1 cup fat free chicken broth
• ▢ 3 cups cooked chicken breast shredded
• ▢ 8 corn tortillas
• ▢ 1 cup sharp cheddar reduced fat
• ▢ 1 cup fat free greek yogurt

Instructions

• Preheat the oven to 375 degrees.
• Add Canola oil to a large skillet with the cauliflower rice, onion, diced green chilis and garlic on medium high heat.
• Cook for 5-7 minutes, stirring occasionally.
• Remove the mixture from the pan, add in the chili powder, cumin, salt, oregano, tomato sauce and chicken broth and bring to a boil, whisking well.
• Turn off the heat.
• Add in one tortilla at a time into the sauce, then place into the baking pan.
• Add in a scoop of chicken and the cauliflower mixture before rolling the tortilla.
• Pour the remaining sauce over the enchiladas and top with cheese.
• Bake for 20 minutes covered with foil.
• Top with yogurt before serving.

Nutrition

Calories: 257kcal | Carbohydrates: 17g | Protein: 25g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 524mg | Potassium: 404mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1070IU | Vitamin C: 15.1mg | Calcium: 193mg | Iron: 2.3mg

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