Are you ready for these?! These healthy & tasty chicken enchiladas are so yummy and you do not need to feel guilty after eating them because I have lightened them up. I used a homemade enchilada sauce to pack in flavor without calories and sodium. I did not even skimp on the cheese and sauce on top! They are so tasty and by far the best enchiladas I have set out on the table yet.
Prior to having 3 kids, I made Mexican food several times per month but lately it seems I do not have the patience to put the time in for it. However, the prep for these enchiladas is pretty easy. I pan steamed the chicken, which is a low-fat way of cooking your chicken and yet keeping it juicy. While the chicken is cooking, you have plenty of time to make the homemade enchilada sauce.
As far as the tortilla choice I picked, I will definitely be using them again. They are the Mission Artisan Style Corn and Whole Wheat 8 inch tortillas. They were excellent for chicken enchiladas. Prior to filling the tortillas, I heated them between damp paper towels in the microwave for 1 minute and then they did not tear as I was rolling them up. <—A handy trick to know!!
When finished filling and rolling the tortillas, place them in a 9×13 pan. I used my pampered chef white covered baker and baked at 400 degrees for 15 minutes. Let them cool about 5 minutes upon taking them out of the oven and then…time to chow down!!
I have finally got around to getting my nutrition facts label attached to my recipes so you can see exactly what you are eating. This is the first post that will have the nutrition facts label attached so lucky you for seeing it first! 😉 Hope you try these out!
Healthy & Tasty Chicken Enchiladas
Ingredients
- 1 - 1.25 lbs skinless chicken breasts
- 5-8 inch corn tortillas
- 1/2 cup canned yellow corn
- 1-2 tablespoons green onion chopped
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
For the enchilada sauce
- 2 tablespoons olive oil
- 1/4 cup tomato paste
- 1/4 cup all-purpose flour
- 2 teaspoons cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon chili powder
Instructions
- 1. Preheat oven to 400 degrees Fahrenheit. In a large skillet, add 1 inch water (salted) and bring to a boil. Add chicken breasts, cover, and reduce heat to simmer for 5 minutes. Remove from heat and let chicken steam in skillet, covered for 15 minutes. (Make sauce while chicken is steaming.) Then shred the chicken with two forks.
- 2. While chicken is cooking, make sauce. In medium saucepan, heat olive oil over medium heat. Add tomato paste, flour, and spices and whisk for 1 minute. Reduce heat to simmer and cook for 8 minutes.
- 3. Pour 1 cup of enchilada sauce over shredded chicken. Add corn and green onions and mix well. Heat tortilla wraps between damp paper towels in microwave for 1 minute.
- 4. Fill tortillas with chicken mixture, roll up tortillas and place seam side down in baking dish. I used my pampered chef white covered baker and it worked well. Pour enchilada sauce over enchiladas and sprinkle cheeses on top. ( I did not use all of the remaining enchilada sauce but the nutrition facts label accounts for all of the sauce.)
- 5. Bake at 400 degrees for 15 minutes.
- Enjoy!!
- Source: 3 Scoops of Sugar
Love,
3 Scoops of Sugar
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