These Low Calorie Chicken Enchiladas are just 167 calories each! Packed with 15.5g of protein each, these low calorie enchiladas are healthy and hearty! I was able to cut down on the carbs too with extra thin tortillas, and supply you with tips to make these healthy enchiladas in less than 30 minutes.
Ingredients You’ll Need:
- Olive Oil Spray
- 1 jalapeño
- 1 garlic cloves
- 1 teaspoon fresh thyme leaves
- 1 onion chopped
- 1 (28-ounce) can crushed tomatoes
- ½ teaspoon ground allspice
Low Calorie Chicken Enchiladas
Healthy Chicken Enchiladas Meal Prep and Storage
Meal Prep: You can meal prep 2 ways. You can cook the healthy recipe completely then store for later, or assemble cover and place in the fridge or freezer to bake later.
Storage: Will hold in the fridge for 5 days and the freezer for a month.
Reheating: Reheat in the microwave for 1-3 minutes, or in a 350 degree oven until warmed through (about 20 minutes)
Low Calorie Chicken Enchiladas Recipe
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Low Calorie Chicken Enchiladas
Equipment
Ingredients
Enchilada sauce:
- Olive Oil Spray
- 1 jalapeño seeded and chopped
- 1 garlic cloves
- 1 teaspoon fresh thyme leaves
- 1 onion chopped
- 1 (28-ounce) can crushed tomatoes
- ½ teaspoon ground allspice
Enchilada ingredients:
- 8 extra thin corn tortillas (or Low Calorie High Protein Tortillas)
- Olive Oil Spray
- Enchilada sauce see above
- Enchilada filling see below
- Chopped cilantro optional topping
- Chopped fresh jalapeños optional topping
- Sliced olives optional topping
- Sour cream optional topping
- Guacamole optional topping
Chicken enchilada filling:
- 2 cups cooked shredded chicken
- ¼ cup enchilada sauce above
- ½ cup sharp cheddar cheese shredded
Beef enchilada filling:
- 2 cups crumbled and cooked ground beef
- ¼ cup enchilada sauce above
- ½ cup sharp cheddar cheese shredded
Vegetarian enchilada filling:
- 1 large onion sliced
- 1 bell pepper sliced
- 1 cup sliced mushrooms
- 1 jalapeño sliced
- ¼ cup frozen corn
- ¼ cup enchilada sauce above
- ½ cup sharp cheddar cheese or vegan cheese, shredded
Instructions
Low Calorie Enchilada Sauce directions:
- Heat the oil in a large pan over medium heat. Add the jalapeño, garlic, thyme, and onion to the pan.
- Cook over medium heat, stirring until the onion is soft, about three minutes
- Transfer the mixture to a blender, and add the canned tomatoes, allspice, and 2/3 cup of water.
- Blend with the lid slightly ajar until smooth.
- Pour the sauce back into the hot pan, bring it to a boil over medium heat, then reduce the heat to low and simmer for 10 minutes. Set aside.
Low Calorie Chicken Enchiladas:
- Preheat oven to 400 degrees.
- To a bowl, combine the shredded chicken, and 1/4 cup of the enchilada sauce. Mix well.
- Steam the tortillas in the microwave according to directions on package.
- Pour 1/2 of the enchilada sauce on the bottom of a 9 x 13“ baking dish.
- Hold a tortilla in your hand and add 1 tablespoon of the cheese, and about 1/4 cup of the filling.
- Roll up the tortilla and place it in a baking dish, seam side down. Proceed to assemble the rest of the enchiladas
- Top the enchiladas with the remaining sauce and cheese.
- Bake for 5 minutes, or until hot and bubbly.
- Garnish the enchiladas with optional toppings, and serve hot.
Notes
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Chicken Enchiladas
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Article History:
- Originally written nd published June 16, 2020 by Audrey Johns
- Updated on September 27, 2023 by Audrey Johns
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Audrey, what a recipe! Chicken enchiladas have always been my weakness, but the time required to prepare this delectable recipe is a significant deterrent. However, I’m impressed by your tips for completing this dish in much less time than planned. I gathered all of the ingredients and followed your instructions to the letter; the outcome is a flavorful dinner that I can now simply prepare. Thank you very much.
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