Best 4 Skinny Chicken Enchiladas Nors Recipes
Craving a flavorful and healthy meal that won't compromise your diet? Look no further! We're introducing you to the world of skinny chicken enchiladas nors, a culinary delight that offers a satisfying and guilt-free dining experience. Whether you're a seasoned cook or a novice in the kitchen, we'll guide you through a culinary journey where taste and nutrition harmoniously coexist. Get ready to tantalize your taste buds while keeping your health goals on track with our specially curated recipe that transforms classic enchiladas into a lean and delectable dish.
Check out the recipes below so you can choose the best recipe for yourself!
SKINNY CREAMY CHICKEN ENCHILADAS
61% less sat fat • 50% less fat • 25% more calcium than the original recipe. Reduced-fat ingredients helped cut the fat, while green chiles boost the Tex-Mex flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender. In medium bowl, stir broth, flour, coriander and pepper with wire whisk until blended. Slowly add to hot mixture in skillet, stirring constantly. Cook and stir 5 to 6 minutes, until mixture boils and thickens slightly. Remove from heat. Stir in sour cream until well blended.
- In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, the chiles, cilantro and 1/2 cup of the sauce. Place 2 tortillas at a time on microwavable plate; cover with paper towel. Microwave on High 10 to 15 seconds or until softened. Spoon about 1/3 cup chicken mixture down center of each warm tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce. Cover with foil.
- Bake 30 to 35 minutes or until sauce is bubbly. Remove from oven. Uncover; sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Just before serving, top with tomato and green onions. Serve with salsa.
Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 40 mg, Fiber 2 g, Protein 17 g, SaturatedFat 3 1/2 g, ServingSize 1 Enchilada, Sodium 350 mg, Sugar 4 g, TransFat 0 g
SKINNY CHICKEN ENCHILADAS
Recipe adapted from Skinnytaste
Provided by Cathy
Number Of Ingredients 23
Steps:
- In a medium saucepan, spray oil and saute garlic. Add green chilis, chipotle seasoning, 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. Saute onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chipotle seasoning, 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 in baking dish seam side down. Top with sauce and cheese.
- Cover with foil and bake in the oven on the middle rack for 20-25 minutes. Top with scallions if desired and enjoy!
SKINNY CHICKEN ENCHILADAS
These skinny chicken enchiladas are super easy and healthy, too! Filling made in the crockpot!
Provided by Pinch of Yum
Categories Dinner
Time 3h20m
Yield 6
Number Of Ingredients 11
Steps:
- Put the first 6 ingredients in a crockpot. If your salsa is not very saucy, be sure to include the 1/4 cup water or more if necessary. Cook on high for about 3 hours (or longer on the low setting) until chicken is cooked through. You can also cut the chicken breasts into halves to help them cook faster. Use 2 forks to shred the chicken and mix everything together.
- Preheat the oven to 400 degrees. Soften the corn tortillas in the microwave, 3 at a time, for about 25 seconds. Fill them with a few tablespoons of filling, roll once, and place seam-side down in a large baking dish (I did 2 smaller baking dishes). Continue until all tortillas have been filled, rolled and placed in dish. Be sure to pack them in tightly next to each other so that they don't come apart.
- Sprinkle evenly with the shredded cheese and bake for about 15-20 minutes, until cheese is melted and bubbly and everything is heated through.
- Remove from oven and drizzle with crema. Sprinkle with avocado pieces, fresh cilantro, and Cotija cheese crumbles.
Nutrition Facts : Calories 480 calories, Sugar 7.6 g, Sodium 1179.4 mg, Fat 19.1 g, SaturatedFat 7.5 g, TransFat 0.3 g, Carbohydrate 49.2 g, Fiber 13.1 g, Protein 31.9 g, Cholesterol 85.1 mg
CHICKEN ENCHILADAS
These are the BEST Chicken enchiladas, my dish of choice anytime I go out for Mexican! If you're an enchilada lover like me, you will love these!!
Provided by Gina
Categories Dinner
Time 45m
Number Of Ingredients 22
Steps:
- 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. Then top with 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.
Nutrition Facts : ServingSize 1 enchilada, Calories 168 kcal, Carbohydrate 17.5 g, Protein 17.5 g, Fat 6.5 g, SaturatedFat 2 g, Cholesterol 29.5 mg, Sodium 441 mg, Fiber 8.5 g, Sugar 3 g
Tips:
- Choose lean chicken: Opt for skinless, boneless chicken breasts or thighs to reduce fat and calories while maintaining protein content.
- Use low-fat cheese: Replace regular cheese with low-fat or fat-free cheese to cut down on saturated fat and calories without sacrificing flavor.
- Use whole-wheat tortillas: Whole-wheat tortillas provide more fiber and nutrients compared to regular tortillas.
- Load up on veggies: Add plenty of vegetables like bell peppers, onions, and spinach to your enchiladas for extra nutrition and flavor.
- Make your own enchilada sauce: Homemade enchilada sauce is often healthier than store-bought versions, as you can control the ingredients and adjust the spice level to your preference.
- Bake instead of fry: Baking your enchiladas is a healthier cooking method than frying, as it uses less oil and reduces the formation of harmful compounds.
Conclusion:
Skinny chicken enchiladas are a delicious and versatile dish that can be enjoyed as a main course or as part of a larger meal. By following the tips above, you can create a healthier version of this classic Mexican dish without sacrificing flavor or satisfaction. Whether you're looking for a quick and easy weeknight dinner or a crowd-pleasing dish for your next party, skinny chicken enchiladas are sure to be a hit. So next time you're craving Mexican food, give this healthier version of enchiladas a try and enjoy all the flavor without the guilt!
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