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+ servings

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

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