Chicken Enchiladas (courtesy of Gina's Skinny Recipes)

Chicken Enchiladas (courtesy of Gina's Skinny Recipes)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 142.5
  • Total Fat: 5.4 g
  • Cholesterol: 10.7 mg
  • Sodium: 799.3 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 8.5 g
  • Protein: 13.3 g

View full nutritional breakdown of Chicken Enchiladas (courtesy of Gina's Skinny Recipes) calories by ingredient
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This recipe is fully credited to Gina's Skinny Recipes. This recipe is fully credited to Gina's Skinny Recipes.
Number of Servings: 8


    For the sauce:

    2 garlic cloves, minced
    1-2 tbsp chipotle chilis in adobo sauce
    1-1/2 cups tomato sauce
    1/2 tsp chipotle chili powder
    1/2 tsp ground cumin
    3/4 cup fat free chicken broth
    kosher salt and fresh pepper to taste

    For the chicken:

    1 tsp vegetable oil
    8.5 oz (2 breast halves) cooked shredded chicken breast
    1 cup diced onion
    2 large clove garlic, minced
    1/4 cup cilantro
    kosher salt
    1 tsp cumin
    1/2 tsp dried oregano
    1 tsp chipotle chili powder
    1/3 cup chicken broth
    1/2 cup tomato sauce
    8 (6-inch) reduced carb whole wheat flour tortillas
    1 cup shredded low fat Mexican cheese
    Nonstick cooking spray


In a medium saucepan, spray oil and sauté garlic. 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 until ready to use.

Preheat oven to 400 degrees.

Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.

Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it. Place on baking dish seam side down. Top with sauce and cheese. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.

3 WW points per enchilada

Number of Servings: 8

Recipe submitted by SparkPeople user LACYMEDLIN.

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