Chicken Enchiladas

12 40 336
Ingredients Minutes Calories
Prep Cook Servings
20 min 20 min 8
Chicken Enchiladas
Health Highlights


1 tbsp Extra virgin olive oil
1 medium White onion (chopped)
2 clove(s) Garlic (minced)
3 tbsp Chili powder
2 tsp Cumin
2 tsp Granulated sugar
1 can(s) (15oz) Tomato sauce, canned
1/2 cup Chicken broth (stock)
2 cup shredded Chicken breast, boneless, skinless, grilled
1 cup shredded Mexican cheese blend
8 medium tortilla(s) Wheat flour tortilla
1 fruit Lime


In a medium saucepan, on medium heat, sauté onion in olive oil until it begins to soften. Once the onion is softened add in garlic and cook for another 2-3 minutes. Add chili powder, cumin, and sugar. Stir until combined and fragrant. Add tomato sauce and chicken stock and cook for about 5 minutes or until slightly thickened. Preheat oven to 375*F. Pour about ½ cup to ¾ cups of the enchilada sauce into the bottom of a 11x 7 pan coated with cooking spray.

Prepare the enchiladas by taking 1 tortilla and placing ½ cup of shredded chicken, 1 tablespoon of enchilada sauce, 1 tablespoons of cheese, and a squirt of fresh lime juice into the center. Roll up the tortilla by folding ends in first then rolling. Place enchilada seam side down in pan. Repeat with each tortilla. Pour the rest of the enchilada sauce over the enchiladas then sprinkle with the rest of the cheese. Cover with foil and bake for 20 minutes minutes or until cheese is melted. Let sit for 5 minutes and serve.

Nutrition Facts

Per Portion

Calories 336
Calories from fat 120
Calories from saturated fat 28.8
Total Fat 13.3 g
Saturated Fat 3.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.6 g
Monounsaturated Fat 5.7 g
Cholesterol 69 mg
Sodium 718 mg
Potassium 572 mg
Total Carbohydrate 31 g
Dietary Fiber 4.5 g
Sugars 4.4 g
Protein 25.2 g

Dietary servings

Per Portion

Fruit 0.1
Grain 1.4
Meat 0.7
Milk Alternative 0.3
Vegetables 0.6

Energy sources


Meal Type(s)