Lighter Chicken Enchiladas Recipes

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LIGHTER CHICKEN ENCHILADAS



Lighter Chicken Enchiladas image

Shredded chicken, corn tortillas, plus a smoky chipotle sauce -- a delicious dinner in three steps.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 10

Coarse salt and ground pepper
3 boneless, skinless chicken breast halves (6 to 8 ounces each)
2 tablespoons vegetable oil, such as safflower
2 garlic cloves, minced
1/4 cup all-purpose flour
1 teaspoon ground cumin
1 to 2 tablespoons minced canned chipotles in adobo
1 can (14 1/2 ounces) reduced-sodium chicken broth
8 corn tortillas (6-inch)
1/2 cup grated Monterey Jack cheese (2 ounces)

Steps:

  • In a large skillet with a tight-fitting lid, bring 1 inch salted water to a boil. Add chicken. Cover; reduce heat to medium-low. Simmer 5 minutes; remove skillet from heat. Let chicken steam, covered, until opaque throughout, 12 to 14 minutes. Transfer chicken to a medium bowl; shred with two forks. Set aside.
  • While chicken is cooking, make sauce: In a medium saucepan, heat oil over medium. Add garlic; cook until fragrant, 1 minute. Add flour, cumin, and chipotles in adobo; cook, whisking, 1 minute. Whisk in broth and 1/2 cup water; bring to a boil. Reduce to a simmer, and cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes; season with salt and pepper. Transfer 1 cup sauce to bowl with chicken; toss to combine.
  • Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8-inch square baking dish; set aside. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Fill each tortilla with chicken mixture; roll up tightly, and arrange, seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until hot and bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

Nutrition Facts : Calories 437 g, Fat 15 g, Fiber 3 g, Protein 44 g

LIGHT CHICKEN ENCHILADAS



Light Chicken Enchiladas image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, plus more for brushing
1 to 2 jalapeno peppers, seeded and sliced
3 cloves garlic, smashed
1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme
1 medium white onion, minced
1/2 pound skinless, boneless chicken breast, halved lengthwise
Kosher salt
3 to 4 tomatoes (about 1 1/2 pounds), cored and roughly chopped
1/2 teaspoon ground allspice
8 corn tortillas
1 1/2 cups shredded muenster cheese (about 6 ounces)
1 cup mixed fresh parsley and cilantro, chopped

Steps:

  • Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the jalapeno, garlic, thyme and half of the onion. Cook, stirring, until soft, about 3 minutes. Add the chicken, 1 teaspoon salt and 3/4 cup water. Bring to a boil, then cover and cook until the chicken is tender, about 6 minutes.
  • Remove the chicken to a plate. Transfer the cooking liquid and vegetables to a blender; add the tomatoes and allspice and puree with the lid ajar. Wipe out the skillet, add the remaining 1 tablespoon olive oil and place over medium-high heat. Add the tomato mixture and cook until slightly reduced, 6 minutes. Pour into a baking dish.
  • Brush the tortillas with olive oil and put on a baking sheet; bake 5 minutes. Shred the chicken. Top each tortilla with chicken and cheese, then roll up and arrange in the baking dish, seam-side down, spooning some sauce on top. Bake until the cheese melts, 4 minutes.
  • Toss the herbs, remaining onion, and salt to taste. Sprinkle on top.
  • Per serving: Calories 452; Fat 23 g (Saturated 9 g); Cholesterol 74 mg; Sodium 852 mg; Carbohydrate 35 g; Fiber 4 g; Protein 27 g

LIGHTER CHICKEN ENCHILADAS



Lighter Chicken Enchiladas image

Make and share this Lighter Chicken Enchiladas recipe from Food.com.

Provided by Saras Kitsch

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

3 boneless skinless chicken breast halves
2 tablespoons vegetable oil
2 minced garlic cloves
1/4 cup all-purpose flour
1 teaspoon ground cumin
1 -2 tablespoon minced canned chipotle chile in adobo
1 (14 1/2 ounce) can chicken broth
8 (6 inch) corn tortillas
1/2 cup grated monterey jack cheese

Steps:

  • Bring 1 inch of salted water to a boil in a pan with a tight-fitting lid. Add chicken and cover, reducing heat to medium-low. Simmer the chicken for 5 minutes, then remove pan fom heat. Let chicken steam, covered for 12 to 14 minutes, until properly cooked throughout. Place chicken in a medium bowl and shred.
  • To make sauce, heat oil over medium heat. Add garlic and cook for 1 minute. Add flour, cumin, and chipoltles. Whisk while cooking for 1 minute. Whisk in broth and 1/2 cup water. Bring mixture to a boil. Reduce heat until mixture is at a simmer. Cook for 5 to 8 minutes while whisking occasionally until sauce is slightly thickened. Season to taste. Combine 1 cup sauce with chicken and toss.
  • Preheat oven to 400 degrees. Spread 1/4 cup sauce into the bottom of an 8-inch square baking dish and set aside. Stack tortillas and wrap them in a layer of damp paper towels; microwave them for one minute. Remove paper towels and fill each tortilla with chicken mixture. Roll them and arrange them in dish, seam-side down. Cover tortillas with the rest of the sauce and top with the cheese. Bake until hot and bubbling, approximately 15 to 20 minutes. Cool slightly before serving.

Nutrition Facts : Calories 364.8, Fat 14.4, SaturatedFat 4.3, Cholesterol 63.9, Sodium 501.9, Carbohydrate 28.6, Fiber 3.3, Sugar 0.9, Protein 29.8

EASY CHICKEN ENCHILADAS



Easy Chicken Enchiladas image

This is a great recipe for a quick dinner. There aren't many ingredients and doesn't take a lot of time.

Provided by IANKRIS

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 6

Number Of Ingredients 6

1 (8 ounce) package cream cheese
1 cup salsa
2 cups chopped cooked chicken breast meat
1 (15.5 ounce) can pinto beans, drained
6 (6 inch) flour tortillas
2 cups shredded Colby-Jack cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
  • Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

Nutrition Facts : Calories 564.9 calories, Carbohydrate 32.8 g, Cholesterol 119.6 mg, Fat 34.1 g, Fiber 5.1 g, Protein 32.6 g, SaturatedFat 20.1 g, Sodium 1166 mg, Sugar 2.2 g

SKINNY CREAMY CHICKEN ENCHILADAS



Skinny Creamy Chicken Enchiladas image

61% less sat fat • 50% less fat • 25% more calcium than the original recipe. Reduced-fat ingredients helped cut the fat, while green chiles boost the Tex-Mex flavor.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 8

Number Of Ingredients 17

1 tablespoon olive oil
1/2 cup chopped onion (1 medium)
2 teaspoons finely chopped garlic
2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
3 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon ground coriander or cumin
1/8 teaspoon pepper
1/2 cup reduced-fat sour cream
2 cups shredded cooked chicken breast
1 cup frozen corn, thawed
1 cup shredded reduced-fat Mexican cheese blend (4 oz)
1 can (4.5 oz) chopped green chiles
1/4 cup chopped fresh cilantro
8 corn or flour tortillas (6 or 7 inch)
1 medium tomato, chopped (3/4 cup)
4 medium green onions, sliced (1/4 cup)
Salsa, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender. In medium bowl, stir broth, flour, coriander and pepper with wire whisk until blended. Slowly add to hot mixture in skillet, stirring constantly. Cook and stir 5 to 6 minutes, until mixture boils and thickens slightly. Remove from heat. Stir in sour cream until well blended.
  • In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, the chiles, cilantro and 1/2 cup of the sauce. Place 2 tortillas at a time on microwavable plate; cover with paper towel. Microwave on High 10 to 15 seconds or until softened. Spoon about 1/3 cup chicken mixture down center of each warm tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce. Cover with foil.
  • Bake 30 to 35 minutes or until sauce is bubbly. Remove from oven. Uncover; sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Just before serving, top with tomato and green onions. Serve with salsa.

Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 40 mg, Fiber 2 g, Protein 17 g, SaturatedFat 3 1/2 g, ServingSize 1 Enchilada, Sodium 350 mg, Sugar 4 g, TransFat 0 g

CARNITAS ENCHILADAS



Carnitas Enchiladas image

If you are looking for a delicious way to repurpose leftover pork roast, do I have a recipe for you! Shred up your leftover pork and cook it with traditional carnitas seasonings, then wrap in a corn tortilla and bake in this delicious sauce! Top with Monterey Jack cheese, and garnish any way you like. We like it with a little shredded lettuce, salsa, slices of avocado, and some lime.

Provided by Bibi

Categories     Enchiladas

Time 1h35m

Yield 10

Number Of Ingredients 13

4 tablespoons avocado oil, divided, or as needed
4 cups shredded cooked pork
1 medium onion, chopped
3 tablespoons frozen 100% orange juice concentrate
1 teaspoon ground cumin
1 teaspoon chili powder, or to taste
½ teaspoon garlic powder
¼ teaspoon cayenne pepper, or to taste
salt and ground black pepper to taste
2 cups salsa verde
1 cup sour cream
10 (6 inch) corn tortillas
2 cups shredded Monterey Jack cheese, divided

Steps:

  • Heat 2 tablespoons oil in a nonstick skillet over medium heat. Add shredded pork, chopped onion, orange juice concentrate, cumin, chili powder, garlic powder, cayenne pepper, salt, and pepper. Bring to a boil, cover, reduce heat to low, and simmer until onion is tender, about 20 minutes.
  • Remove lid, increase heat to medium, and continue to cook until the liquid is mostly evaporated, about 10 minutes. Transfer everything to a plate and allow to cool slightly. Wipe the skillet clean with paper towels.
  • Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish with cooking spray.
  • Combine salsa verde and sour cream in a mixing bowl, stirring well. Spread about 1 cup of salsa verde mixture over the bottom of the prepared baking dish, reserving the rest.
  • Add remaining cooking oil to the cleaned skillet and heat over medium-high heat.
  • Gently warm each tortilla in the oil, about 2 minutes per side, making the tortillas flexible. Add more oil, if needed.
  • Place a tortilla on a work surface and add 3 tablespoons of pork mixture and 1 tablespoon shredded cheese. Roll the tortilla gently around the filling, and place seam side down in the prepared dish. Repeat with the remaining tortillas.
  • When all tortillas are rolled up and in the dish, pour the reserved salsa-sour cream mixture over the filled tortillas.
  • Bake uncovered in the preheated oven for 20 minutes.
  • Remove from the oven; sprinkle on remaining cheese and allow to melt while the enchiladas cool, about 5 minutes.

Nutrition Facts : Calories 312.1 calories, Carbohydrate 8 g, Cholesterol 78.4 mg, Fat 20 g, Fiber 0.4 g, Protein 23.8 g, SaturatedFat 8.9 g, Sodium 336.1 mg

CHICKEN ENCHILADAS



Chicken Enchiladas image

Chicken enchiladas are easy to make, healthy, and sure to please kids. they can be made up to a day ahead or frozen up to a month ahead.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 11

12 corn tortillas, (6 inch)
1 chicken (3 to 4 pounds)
2 quarts homemade or low-sodium canned chicken stock
2 tablespoons extra-virgin olive oil
1 onion, halved and cut into 1/4-inch slices
2 green or red bell peppers, seeded and cut into 1/4-inch strips
Enchilada Sauce
Pepper and Tomato Salsa
Sour cream, (optional)
2 cups grated Monterey Jack cheese (about 6 ounces)
2 cups grated sharp cheddar cheese (about 6 ounces)

Steps:

  • Place chicken in a large pot, and pour chicken stock over it. Add enough water to cover if necessary. Bring to a boil, reduce to a simmer, and cook until chicken is cooked through and very tender, about 1 hour. Transfer chicken to a bowl to cool, and reserve the stock to use for enchilada sauce if desired. When chicken is cool enough to handle, remove meat from bones, and shred; set aside.
  • Heat olive oil in a large skillet over medium heat. Add onion, and cook until the slices start to soften, about 5 minutes. Add peppers, and cook until tender, about 7 minutes. Transfer to a bowl, and set aside.
  • When ready to assemble, preheat oven to 350 degrees. Place enchilada sauce in a medium saucepan over medium heat. When hot, dip tortillas into sauce, one at a time, to soften, and place side by side on two baking sheets. Divide the shredded chicken and pepper mixture among the tortillas. Place cheeses in a bowl, and toss to combine. Top each tortilla with 2 tablespoons grated cheese. Roll up tortillas, and place snugly seam side down in a 9-by-13-inch ovenproof baking dish. Top them with the remaining enchilada sauce and with the remaining grated cheese. Bake until the enchiladas are heated through and the cheese is melted, about 30 minutes. Serve with the salsa, sour cream, or both if desired.

LIGHT CHICKEN ENCHILADAS



Light Chicken Enchiladas image

My variation of MizzNezz's wonderful recipe. I love hers, but we made a few changes and I wanted to see the nutritional information for my modifications.

Provided by Violet789

Categories     One Dish Meal

Time 30m

Yield 12 enchiladas, 6 serving(s)

Number Of Ingredients 13

1 (10 3/4 ounce) can Healthy Request cream of chicken soup
1/2 cup nonfat sour cream
1 tablespoon butter
1 small onion, chopped
1 (15 1/4 ounce) can corn, drained
1 (15 ounce) can black beans
2 teaspoons chili powder
1 teaspoon cumin
4 chicken breasts, cooked and diced
1 (4 ounce) can of chopped green chilies
12 flour tortillas
1 cup shredded fat-free cheddar cheese, separated
1 (10 ounce) can enchilada sauce

Steps:

  • Heat oven to 375-degrees.
  • In a bowl, mix soup, sour cream, corn, black beans, cumin, diced chicken, green chilis, and half of cheese.
  • Heat butter in a pan; add onion and chili powder; cook until tender.
  • Add chicken mixture to pan, heat.
  • Spread 1/4 cup mix along center of each tortilla. Roll, place seam side down in baking dish.
  • Pour enchilada sauce over enchiladas.
  • Bake, covered, for 15 minutes. Uncover, sprinkle cheese, continue cooking until melted.

Nutrition Facts : Calories 594.5, Fat 18.1, SaturatedFat 5.4, Cholesterol 69, Sodium 815.2, Carbohydrate 74.9, Fiber 11.2, Sugar 7, Protein 35.7

EASY CREAMY CHICKEN ENCHILADAS



Easy Creamy Chicken Enchiladas image

This enchilada dish is sure to be a new family favorite; it is simple to put together and also perfect for leftovers . . . if you ever have any!

Provided by Old El Paso

Categories     Trusted Brands: Recipes and Tips     Old El Paso®

Time 50m

Yield 5

Number Of Ingredients 6

1 (10 ounce) can Old El Paso® Red Enchilada Sauce
2 ½ cups shredded deli rotisserie chicken
1 ½ cups shredded Cheddar cheese
1 (8 ounce) package cream cheese, cut into 1/2-inch cubes
1 (1 ounce) package fajita seasoning mix*
10 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch)

Steps:

  • Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish.
  • In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese.
  • Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.

Nutrition Facts : Calories 644 calories, Carbohydrate 31.9 g, Cholesterol 139.5 mg, Fat 41.1 g, Fiber 1 g, Protein 34 g, SaturatedFat 20.4 g, Sodium 1411.6 mg, Sugar 2.2 g

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From therecipes.info


LIGHT SOUR CREAM CHICKEN ENCHILADAS RECIPE - OLD EL PASO
Heat oven to 350ºF. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. In medium bowl, mix sour cream, yogurt, soup and chiles. Spoon about 3 tablespoons sour cream mixture down centre of each tortilla. Reserve 1/4 cup of the cheese; sprinkle tortillas with remaining cheese, chicken and onions. Roll up; place in baking dish.
From oldelpaso.ca


LIGHTER CHICKEN ENCHILADAS RECIPE | KEEPRECIPES: YOUR UNIVERSAL …
Lighter Chicken Enchiladas Recipe. See original recipe at: ziplist.com. kept by stella2626 recipe by ziplist.com. Categories: Chicken; print. Ingredients: Coarse salt and ground pepper 3 boneless, skinless chicken breast halves (6 to 8 ounces each) 2 tablespoons vegetable oil, such as safflower 2 garlic cloves, minced 1/4 cup all-purpose flour 1 teaspoon ground cumin 1 to 2 …
From keeprecipes.com


LIGHT CHICKEN ENCHILADAS | WHOLESOME NUTRITION
Instructions. 1. In a medium saucepan, spray oil and saute garlic. Add chipotle chilis, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use. Preheat the oven to 400 degrees. Heat the vegetable oil in a medium skillet over medium-high ...
From wholesomenutritionco.com


LIGHTER CREAMY SOUP CHICKEN ENCHILADAS RECIPE | SPARKRECIPES
2020-08-03 Directions. 1. Cook the chicken when cool to touch pull apart to make shreds or if you prefer dice chicken. 2. Preheat oven to 350 degrees. 3. In a large mixing bowl beat cream cheese, onion, water, seasoning salt, soup and sour cream until blended. 4.Line the bottom of your pans with mixture just enough to coat and keep enchiladas from burning.
From recipes.sparkpeople.com


LIGHTER CHICKEN ENCHILADAS - MY RECIPE MAGIC
2014-08-01 A lighter version of chicken enchiladas. This site was built to help food bloggers show their recipes to more recipe lovers. Also anyone can create their own my recipe file called a collection. Recipe lovers can follow food bloggers or collections. It is a great place to find and collect recipes. Home
From myrecipemagic.com


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