Description
Deliciously healthy enchiladas filled with shredded chicken, reduced-fat cream cheese, and a touch of chili spice.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cloves garlic, minced
- 4 oz reduced-fat cream cheese, softened
- 6 large whole wheat tortillas
- 1/3 cup light sour cream
- 1 tbsp chili powder
- 1 cup low sodium chicken broth
- 1 can (4 oz) diced green chiles
- 1 cup shredded Mexican cheese blend
- Chopped cilantro, for garnish
- Nonstick cooking spray or olive oil spray
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish with nonstick spray.
- Cook the chicken in a skillet over medium heat for 6–7 minutes per side until fully cooked; shred once cooled.
- In a large bowl, combine shredded chicken, minced garlic, cream cheese, chili powder, and diced green chiles until creamy.
- Scoop filling into each tortilla, roll them up, and place seam-side down in the baking dish.
- Simmer chicken broth and additional chili powder in a saucepan, then pour over the enchiladas.
- Sprinkle with shredded cheese, cover with foil, and bake for 20–25 minutes, removing foil in the last 5 minutes.
- Top with light sour cream and chopped cilantro before serving.
Notes
Use high-quality ingredients for the best flavor. Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg