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Low Fat Chicken Enchiladas

Prep time: 40mins | Difficulty: easy | Serves: 6

Fun and low-fat lunch or dinner!

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View All dinner family favorites

Nutritional information per serving (1/6 of recipe)

Fat

8.8g 

Saturated

3g 

Carbohydrate

51g 

Protein

N/a 

Calories

439kcals 

Ingredients

  • 1/2 cup (115g) salsa
  • 1/2 cup (113ml) canned low sodium, fat free chicken broth
  • 1 teaspoon ground cumin
  • 3- 8 ounce (226g) cans of 'no-salt-added' tomato sauce
  • 3 cups (375g) cubed cooked chicken breast
  • 3 tablespoons chopped pickled jalapeño peppers
  • 1- 15 ounce (425g) can no-salt added black beans, rinsed and drained
  • 12- 6-inch corn tortillas
  • 1½ cups (173g) Mexican Blend, shredded lite cheese
  • 3/4 cup (184g) fat free sour cream/fat free greek yogurt
  • 1/2 cup (75g) chopped green onions/spring onion

Method

  1. Preheat oven to 350°F (176°C).
  2. Combine the first 4 ingredients; stir well. Spread 3/4 cup mixture in the bottom of a 13x9x2 inch baking dish.
  3. Combine the chicken, jalapeno, black beans and 1/2 cup tomato sauce mixture in a medium bowl. Stir well.
  4. Spoon chicken mixture evenly down centers of tortillas.
  5. Roll up tortillas; place, seam side down, on sauce mixture in baking dish.
  6. Top with remaining sauce mixture and cheese.
  7. Cover and bake for 25 minutes.
  8. Top with sour cream/greek yogurt and sprinkle with green onions/spring onions.
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