Best 2 Guilt Free No Tortilla Chicken Enchiladas Recipes

If you're looking for a healthier version of the classic chicken enchilada, look no further than these guilt-free no tortilla chicken enchiladas. Made with simple, wholesome ingredients, these enchiladas are packed with flavor without all the extra calories and carbs. Plus, they're incredibly easy to make, so you can enjoy a delicious and satisfying meal without spending hours in the kitchen.

Let's cook with our recipes!

NO TORTILLA CHICKEN ENCHILADAS

No Tortilla Chicken Enchiladas image

Make and share this No Tortilla Chicken Enchiladas recipe from Food.com.

Provided by David04

Categories Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs chicken breasts
1 1/2 cups low-fat cheddar cheese
1/4 cup half-and-half
1 scallion, chopped
3 egg whites
1 (8 ounce) can tomato sauce
2 cups water
1 teaspoon cornstarch
1/2 teaspoon cumin
1/2 teaspoon unsweetened cocoa powder
1/2 teaspoon garlic powder
2 tablespoons chili powder

Steps:

25Preheat oven to 350°F.
In a medium skillet, add cornstarch, cumin, cocoa powder, garlic powder and chili powder. Whisk in two cups of water and tomato sauce.
Continue to stir until sauce thickens.
In a seperate skillet, add cooked chicken and cook in a 1/4 cup of enchilada sauce and simmer.
In a mixing bowl, beat eggs and half and half until well blended.
Heat up small skillet, spray with non-stick spray and add just enough egg mixture to coat pan.
Cook for about 1-2 minutes. Repeat until the mixture is gone.
Place one of the egg crepes in a baking dish and coat with a small amount of sauce. Add chicken, cheese and roll. Repeat and then top with remaining sauce.
Sprinkle scallions and cheese on top and bake for 10-15 min or until cheese melted.

NO GUILT CHEESE ENCHILADAS

No Guilt Cheese Enchiladas image

from spark recipes www.sparkpeople. This guilt-free version is quick and easy and satisfies even the most discerning cheese lovers in our family. They look really cheesy, with 1/2 cup of cheese on top, but looks can be deceiving. The filling is tasty and lower-fat, and the tortillas are softened in the microwave, reducing the fat and calories even further.

Provided by mcmkim

Categories < 60 Mins

Time 40m

Yield 12 enchiladas, 6 serving(s)

Number Of Ingredients 8

Ingredients

12 corn tortillas, 8 inch
1 cup shredded mexican four cheese blend
1/2 cup fat-free cottage cheese
3/4 cup chopped white onion
1/2 cup part-skim ricotta cheese
1 (19 ounce) can enchilada sauce
2 tablespoons diced green chilies
3 tablespoons sliced black olives

Steps:

Step 1:
Soften the tortillas. Normally, tortillas are softened by lightly frying them in hot oil. Skinny enchiladas skips this step -- and all the fat!
Pour the enchilada sauce in a skillet and heat. Dip each tortilla in the hot sauce, coating each side, for a few seconds. Shake off and place on microwavable platter, 3 or 4 at a time, making sure that they do not overlap. Microwave for 20-40 seconds, until soft. (Time will vary according to your microwave oven.) Set aside to cool.
Step 2:
In a bowl, mix 3/4 cup finely chopped onion (about 1/2 a large onion), ricotta, cottage cheese, green chiles (mild or hot, to taste), and salt and pepper to taste. Add half the shredded cheese (1/2 cup.) Mix with fork until ingredients are blended.
Step 3:.
Spray a rectangular casserole dish with non-stick spray.
Place approximately 1/12th of the cheese mixture (about 1/4 cup) on a tortilla and loosely roll. Place seam side down in casserole dish. Repeat until all tortillas are filled. Spread remaining enchilada sauce evenly over the enchiladas.
Step 4:.
Bake for 15 minutes in an oven preheated to 350 degrees Fahrenheit. After 15 minutes, remove and evenly spread the remaining cheese and the black olives on top. Return to oven for 10 more minutes.
Serve hot.
Number of Servings: 6.
Recipe submitted by SparkPeople user TALESIN.
Number of Servings: 6.

Nutrition Facts : Calories 186.9, Fat 4.8, SaturatedFat 1.3, Cholesterol 7.2, Sodium 713.9, Carbohydrate 29.3, Fiber 4.1, Sugar 2.6, Protein 7.7

Tips:

Use a variety of vegetables. This will add flavor, texture, and nutrients to your enchiladas.
Don't be afraid to experiment with different spices. Cumin, chili powder, and garlic are all great options.
Make sure your sauce is flavorful. The sauce is what really brings the enchiladas together.
Don't overcook the chicken. Overcooked chicken will be dry and tough.
Assemble the enchiladas carefully. You don't want them to fall apart when you bake them.
Bake the enchiladas until they are golden brown and bubbly. This will ensure that they are cooked through.

Conclusion:

No-tortilla chicken enchiladas are a delicious and easy-to-make meal. They are perfect for a weeknight dinner or a potluck. With a few simple tips, you can make sure your enchiladas are perfect every time.