Chicken Enchiladas with Red Sauce

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 157.6
  • Total Fat: 4.5 g
  • Cholesterol: 31.9 mg
  • Sodium: 325.0 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 2.0 g
  • Protein: 14.0 g

View full nutritional breakdown of Chicken Enchiladas with Red Sauce calories by ingredient
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Wanted to make a healthy enchilada that campared to the enchiladas I have made for years and this recipe surpassed my original recipe. Wanted to make a healthy enchilada that campared to the enchiladas I have made for years and this recipe surpassed my original recipe.
Number of Servings: 12



    1/4 c. finely chopped yellow onion
    3 cloves minced onion
    1 ts. extra virgin olive oil
    1 14.5 oz. can diced fire roasted tomatoes
    1 ts. chili powder
    1 ts. cumin
    1 ts. dried oregano
    1/2 ts. smoked paprika
    1 ts. dried parsley
    2 cups water
    1 Tb Better Than Boullion low sodium chicken flavor
    2 Tb tomato paste


    1 recipe enchilada sauce (above)
    1 lb. cooked chicken breast, shredded
    1/2 large yellow onion, coarsely chopped
    1 bell pepper, coarsely chopped
    Salt and pepper to taste
    12 corn tortillas (Mission extra thin)
    6 oz. thinly grated reduced fat sharp cheddar cheese


Add onion to large sauce pan. Mist with olive oil and saute. After a few minutes, add minced garlic and continue to cook for another couple minutes. Add can of tomatoes and all the seasonings. Simmer for about 5 minutes. Add water, boullion, and tomato paste. Continue to simmer another 10 min. (sauce has 20 cal. a serving).

In a large skillet, add yellow onion and peppers. Mist with olive oil and saute until softened. Add shredded chicken. Season with salt and pepper and cook until heated through.

In a 9 by 13 baking pan, spread 1 cup of the sauce on the bottom. Dip tortillas in remaining sauce and let soften a little. Place tortilla in pan and spoon in 1/12 of chicken mixture (large serving spoon). Carefully roll tortilla. Lay in pan with 8 across the lenght and the other four 2x2 across bottom. Top with the rest of the sauce and then the grated cheddar.

Cover with tin foil and bake at 400 for 30 minutes. Remove foil and put under broil for a couple minutes, until the top is bubbly and golden.

One enchilada per serving ( if you are hungry 2 enchiladas is only 315 cal.)


Serving Size: Makes 12 servings of one enchilada

Number of Servings: 12

Recipe submitted by SparkPeople user NIKKIBOC.

TAGS:  Poultry |

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