Skinny Chicken Enchiladas

Course: 30 Minutes or Less, Main Course

Cuisine: Mexican

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 224kcal

Author: Lauren

One of my all time, favorite, go-to meals for busy weeknights! These Skinny Enchiladas are so good and are ready from start to finish in less than 30 minutes. Lightened up and packed with protein, these enchiladas are simply too good! Top with some fresh cilantro, sour cream and avocado and these will quickly become a weeknight staple for you too!

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Ingredients

1/2 medium yellow onion (150g) diced
3/4 cup plain nonfat Greek yogurt (170g)
1.25 cups reduced-fat shredded Mexican cheese (140g) divided
7 oz mild Taco Bell sauce (210g)
1 cup mild red enchilada sauce (240g)
280 g shredded chicken
8 low carb tortillas I used La Banderita

Instructions

Preheat the oven to 375 degrees F. Spray a 9x13-inch baking dish with cooking spray and set aside.
Spray a small skillet with cooking spray and set to medium heat. Add onions and cook until tender, about 5 minutes.
In a medium bowl, add chicken, yogurt, and Taco Bell Sauce. Mix to combine.
Lay a tortilla flat and spoon 2 Tbsp (14g) of shredded cheese and about 1/3 cup (96g) of the chicken mixture onto one side of the tortilla. Roll the tortilla up and place in the baking dish. Repeat with all the tortillas.
Place all enchiladas in a row in the dish, then pour enchilada sauce on top. Sprinkle with remaining cheese.
Bake for 15-20 minutes or until the cheese is melted. Top with fresh cilantro if desired and enjoy!

Notes

If you have other shredded chicken that is not LFF Basic Shredded Chicken, that works the same! Canned chicken works too. Macros will remain the same.

Nutrition