Chicken, Low Fat, Main Dishes, Mexican

Skinny Chicken Enchiladas

Posted by Veronica Miluk on

Because Skinny Enchiladas!  That’s what’s for dinner!

I’ve been craving Mexican food, but after a day of eating maybe-not-so-healthy (family in town), I wanted something that would keep me on track.  So Google to the rescue, and I found this lovely skinny chicken enchiladas recipe on Skinny Taste that I used as a base.  I was too lazy to make my own enchilada sauce and I made the shredded chicken portion in my Instant Pot.  I also made a cilantro and lime cauliflower rice to go with and served my enchilada with some light sour cream.  It was sooooo good and filling!

Serves 8

Ingredients

For the chicken

  • 1 tbsp vegetable oil
  • 32 oz boneless, skinless chicken breast
  • 2 cups diced onion
  • 4 large clove garlic, minced
  • 1/2 cup cilantro
  • kosher salt
  • 2 tsp cumin
  • 1 tsp dried oregano
  • 2 tsp chipotle chili powder
  • 2/3 cup chicken broth
  • 1 cup tomato sauce

For the enchiladas

  • 8 low-carb whole tortillas (I used La Banditeria)
  • 1 1/2 cup shredded low fat Mexican cheese
  • 3 cups enchilada sauce
  • non-stick cooking spray
  • 2 tbsp chopped scallions or cilantro for topping

Directions

  1. Heat to the saute setting on your Instant Pot and add the oil.
  2. Add the onions and saute until translucent.  You may need to add a little of the chicken broth part way through to finish cooking.
  3. Throw the rest of the ingredients in, stir, and use the poultry setting.  Mine went for about 30 mins cook time.
  4. Turn off Instant Pot when finished and allow to self-vent.  You can probably use the quick release but I wasn’t in a hurry and didn’t mind the added cook time.
  5. Shred the chicken and let sit in the juices in the pot for a bit.
  6. Preheat oven to 400 degrees.
  7. Spray a 13 by 9-inch glass baking dish with non-stick spray. Divide chicken mixture as evenly as possible into each tortilla and roll it.  (I sort of eye-balled it.)
  8. Place on baking dish seam side down, top with enchilada sauce.
  9. Then top with cheese.
  10. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream, scallions, and more fresh-chopped cilantro.
Calories 339
Total Fat 8.8 g
Total Carbohydrates 24.27 g
    Dietary Fiber 0.51 g
Protein 39.68 g