Chicken Enchiladas with Cheese
Enchiladas, stuffed full of cheese, meat and spices, is often stuffed full of calories too. This easy recipe is way healthier than any restaurant version, but you will never know that by tasting it.
Notes
For more awesome Mexican-style recipes, check out our page on The Best Mexican Food: 29 Healthy Easy Mexican Recipes
For a low carb version of chicken enchiladas, be sure to watch this video:
Cooking MethodCasserole, Microwave
Ingredients
- 4 boneless skinless chicken breasts, cooked and diced
- 3/4 cup mild salsa
- 1/2 green bell pepper, diced
- 1/2 large yellow onion, diced
- 2 cup reduced fat Mexican blend shredded cheese (cheddar/jack)
- 1 cup no-fat sour cream
- 4 ounce low fat cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/2 teaspoon dried cilantro
- 8 whole wheat tortillas
- 1 cup reduced fat Cheddar cheese, cubed
- 1/2 cup skim milk
Instructions
- In large bowl, thoroughly mix chicken, salsa, bell pepper, onion, shredded cheese, cream cheese, sour cream, garlic powder, paprika, salt, pepper and cilantro.
- Fill 8 large tortillas with this mixture, roll them up and place in a sprayed/greased casserole dish.
- Sauce: combine Cheddar cheese and milk. Microwave on high, stopping to stir often, until cheese is melted and sauce is smooth; it has a tendency to boil over.
- Pour cheese sauce over enchiladas covering completely. Spread a little more salsa over cheese sauce.
- Cover with foil and bake at 325 degrees F for 45-60 minutes. Remove from oven and remove foil and allow to stand for 10 minutes before serving.