Lean Chicken Enchiladas

Light Chicken Enchiladas
Lean Chicken Enchiladas from Top Ate on Your Plate
Makes 6 enchiladas


  • 1 tsp olive oil
  • 1/2 Vidalia onion, chopped
  • 1/2 pepper, sliced (any color)
  • 1/2 cup canned corn kernels, no salt added
  • 1/2 cup canned black beans, drained, reduced sodium
  • 1 tsp cumin
  • 1 tsp garlic salt
  • 2 large chicken breast halves, cooked and diced
  • 8 oz shredded cheddar cheese, divided
  • 6 8 inch low carb flour tortillas (80 calories per tortilla) or whatever you prefer
  • 8 oz fat free sour cream, divided
  • 1 1/2 cups salsa, divided
  • Chopped cilantro for garnish


  1. Preheat oven 375 degrees.  Heat olive oil in a medium non-stick skillet over medium heat.  Add onion, peppers, corn and beans.  Season with garlic salt and cumin.  Cook for 7-8 minutes or until onions are translucent. Remove from heat and stir in chicken, 4 oz of cheddar cheese, 6 oz of sour cream and 3/4 cup salsa.
  2. Place the fill in the center of each tortilla and roll up tightly.  Place seam side down in a 13x9 baking dish.  Top enchiladas evenly with with remaining 4 oz of cheese and remaining 3/4 cup salsa.
  3. Bake at 375 degrees for 25 minutes.  Garnish with chopped cilantro and remaining sour cream.
Note: To make the recipe even lighter, low fat cheddar cheese could be used, but I don't recommend it.  In this recipe, the ooey gooey cheesiness is a major component and would be majorly sacrificed with low fat cheese. 

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