Skinny Chicken Enchiladas

Hi Friends! I hope you all had a great weekend! I had a great time visiting my family this weekend. I got to see an old friend of mine for dinner on Saturday night and the Hubs and I got to spend some great quality time together. One of the great things about visiting bigger cities is being able to do things we don’t get to do at home! We went to an awesome little movie theater where they serve food and drinks and saw The Artist! It was such a great movie! And I loved being able to drink wine that I didn’t have to sneak in (wait, what? did I just say that? No, no, I always never do that!)!

I made these chicken enchiladas a few weeks ago for me and the Hubs. Hubs is not normally a big fan of enchiladas and I kind of ruined these for him because I put the chilis and onion in it, which he HATES! I thought maybe I could be tricksy and he wouldn’t see it, but I failed. This was the first time I made enchiladas at home and I think this recipe is a good start for me. Next time, I will leave out the stuff Hubs hates!

Skinny Chicken Enchiladas

From Skinnytaste

Serves 4

Ingredients for the sauce:

– 2 garlic cloves, minced

– 1-2 tbs. chipotle chilis in adobo sauce

– 1-1/2 cups tomato sauce

– 1/2 tsp. chili powder

– 1/2 tsp. ground cumin

– 3/4 cup chicken broth

– salt and pepper to taste

Ingredients for the chicken:

– 1 tsp. vegetable oil

– 8.5 oz (2 breast halves) cooked shredded chicken breast

– 1 cup onion, diced

– 2 cloves garlic, minced

– 1/4 cup cilantro

– salt to taste

– 1 tsp. cumin

– 1/2 tsp. dried oregano

– 1 tsp. chili powder

– 1/3 cup chicken broth

– 1/2 cup tomato sauce

– 8 (7-inch) tortillas (I used low-carb tortillas)

– 1 cup shredded reduced fat Mexican cheese

– Optional Toppings: chopped scallions, cilantro, black olives, low-fat sour cream


1. In a medium saucepan, spray pan with non-stick spray and add the garlic and sauté for about 30 seconds. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside.

2. Preheat oven to 400 degrees. Heat the oil in a skillet on medium-high heat. Sauté onions and garlic on low until soft and translucent for about 2 minutes. Add the chicken, cilantro, salt, cumin, oregano, chili powder, tomato sauce, chicken broth. Cook for about 5 minutes. Remove from the heat.

3. Spray a 13×9-inch baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it and place seam side down into the baking dish. Top with the sauce and cheese. Cover with foil and bake for 20-25 minutes. Serve and top with toppings of your choice!

And now, it’s time to announce the winner of the adorable coffee scoop giveaway!

and the WINNER is….comment #9 which belonged to ANN at Cooking Healthy For Me! Congratulations, Ann!! And thank you again to all of you who participated in the giveaway! Hopefully I will have another one soon! :)



  1. What an interesting title! Would certainly love to try this dish. It looks so yummy!

  2. Really wonderful Enchiladas. I would eat your skinny chicken version over any restaurant version any day. I think your enchilada sauce sounds amazing. :) My son hates onions too… it drives me crazy because onions start almost any savory dish I cook. I was hoping he would grow out of it… now hearing about your Hubs… I’m not too sure. :) Have a great week! ~ Ramona

  3. Glad you enjoyed your weekend, catching up with old friend is always fun! I really do like this recipe for the enchiladas, sometimes they are way too runny for my tastes but yours does look like the perfect texture for me. Also, it does have the low fat bonus, so it may be on the table soon. Thanks for sharing this tasty recipe. Amazing photos here!

  4. I love the theaters that serve food (not just hot dogs!) But the last movie I went to was Sex in the City 2 and it didn’t occur to us to sneak in a cosmo until we were already seated. I love, love any and all Mexican food. I could live off of enchaladas and you would never know from the look of it that this was your first time making them. You and your hubby sound like us, but opposite. My husband tries to sneak stuff I hate into food (i.e. mayo) and it totally ruins a dish for me. Maybe you can do what we do, half with chilis and half without (my husband likes olives, so that’s how we do it because I hate them.) I hope you have a great week!

  5. Lovely and delicious!I love enchiladas but never made them myself.This looks like a healthy version that I should try!Thanks for sharing :)

  6. I make these all the time and absolutely LOVE them! Gorgeous photos! :)

  7. They looks delicious, and I love that they’re healthier! Great recipe, thanks for sharing!

  8. Enchiladas regularly appear at our dinner table. My husband doesn’t really like them spicy, either, so I have to skimp on the chiles. Yours look wonderful.

  9. Great recipe…I always wimp out and by the canned sauce…horrible I know but it is just so convenient. This has inspired me to break that habit. These look amazingly delicious! I cannot help myself with the melting cheese.

  10. Sounds like a fun weekend!
    Hubby and I love enchiladas and Mexican food! These enchiladas look delicious!

  11. These chicken enchiladas look amazing! I’ve never made enchiladas myself, its on my list of recipes to try! And I love chilis and onions so I’ll be loading mine up with em’ :)

  12. Looks wonderful! Always love skinny recipes!

  13. Glad you had a good little trip! These enchiladas sound amazing =)

  14. I love enchiladas. I usually make the enchiladas with beef, but have been thinking about a chicken version. Thanks for the recipe!

  15. I JUST picked up tortillas and wanted to make some enchiladas. This is the perfect recipe to try out now that I have all of the ingredients (that’s always an issue in a college kitchen). Thanks so much for sharing these! They look delicious!

  16. These sound fabulous! My hubby would be picking off the olives, but that just means more for me!!!

  17. I love enchiladas & these look delish! Might have to make them soon!

  18. I adore chicken enchiladas – I love your skinny twist on them – In see no sacrifice in flavor. Pure happiness.

  19. These enchiladas look AMAZING! Thank you for posting and I hope hubs likes the new version next time! Also….Thanks for picking my name for the giveaway! I can’t wait! WooHoo!

  20. Loving your skinny twist on the enchiladas!

  21. Skinny enchiladas? Count me in! They sound delicious!

  22. These really do sound fantastic and I am loving that sauce, gotta try it.

  23. This is a delicious recipe I already saved for a future reference. Thanks so much for sharing.

  24. Those look so good–and I’d take them with the chiles and onions, for sure! I always think of enchiladas as being unhealthy, so this makeover is awesome.

  25. I am now completely craving Enchiladas!

  26. Hi Friends! Thank you SO much for your sweet comments! I’m so glad that you like the enchiladas!!

  27. This looks so good. I am so impressed with this meal and I sure hope you saved me some cuz I’m heading over. Lol. My daughter saw that movie and said it was really good. We were suppose to see it together but she ditched me. Imagine the nerve.

  28. Congrats on top 9 today,this recipe deserve it,looks so Yummy :0

  29. Funny I saw this on the Foodbuzz Top 9 and thought they looked familiar ; )

  30. Looks fabulous! I will definitely try these. Thanks for sharing!

  31. This looks delicious Stephanie!! So yummy and cheesy, Congratulations on Top 9!! Buzzed ya <3 =]

  32. Who doesn’t like chilis and onion? Lol… these enchiladas look fantastic Stephanie – comforting and delicious (love the addition of olives too!)

  33. These sound good. I LOVE Mexican food especially “enchilalas” as my now-grown sons say. I, too, am guilty of sneaking everything but the kitchen sink in them: minced onion, tofu (yes…shhhhhh), sometimes shredded carrots, and the like. One BIG hint: most even modest size towns have grocery stores with special sections for “asian” “mexican” “gluten free” “sugar free” etc. foods. Rather than a generic bottle of chili powder in the spice aisle, really consider checking out the hispanic aisle: many more types of chilis/powders for a fraction of the other product cost .They may also have less well known but more flavorful enchilada and other sauces. A can of “Herdez salsa casera” with a pork butt in the crock pot makes the absolute best shredded pork. Know which cuisine we’ll be having tomorrow!

  34. I just want to give a BIG thank you to all of you again for your kind comments and for buzzing these enchiladas to the Top 9! You guys rock!

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