Description
A simple yet flavorful recipe for green chile chicken enchiladas using low-fat cheese and a light enchilada sauce.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup green chiles, diced
- 1 cup low-fat cheese, shredded
- 12 corn tortillas
- 1 cup enchilada sauce (low sodium)
- 1/2 cup onion, diced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté the onion until translucent.
- Add the shredded chicken, green chiles, cumin, salt, and pepper. Mix well and cook for 5 minutes.
- Warm the tortillas in a dry skillet until pliable.
- Spoon a portion of the chicken mixture into each tortilla, roll them up, and place seam-side down in a greased baking dish.
- Pour enchilada sauce over the top and sprinkle with cheese.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Serve hot, garnished with fresh cilantro if desired.
Notes
Serve alongside a side salad, steamed vegetables, or Greek yogurt. Pairs well with beans or a light soup.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg