Shredded Chicken Enchiladas

16 55 244
Ingredients Minutes Calories
Prep Cook Servings
10 min 45 min 6
Shredded Chicken Enchiladas
Health Rating


1 dash Balsamic vinegar (for sauce)
1/4 cup shredded Cheese, calorie reduced (6% M.F.) (choice of blend)
2 breast Chicken breast, boneless, skinless (boiled, shredded)
1 tsp Chili powder (for sauce)
1/4 cup Cilantro (coriander) (chopped, for sauce)
1 tsp Cumin
1 tsp Cumin (for sauce)
1 can(s) (16 oz) Diced tomatoes, canned (for sauce)
1 tbsp Extra virgin olive oil (for sauce)
1 cup Greek yogurt, plain, fat-free
1 can (4oz) Green chiles, canned (sliced)
1 whole lime(s) Lime juice (fresh)
1 dash Salt and pepper
1/2 tsp Stevia sweetener, powder (for sauce)
6 medium tortilla(s) Tortilla, corn
1/2 medium Yellow onion (chopped, for sauce)


Preheat oven to 350 degrees.

In a large pan, heat olive oil for one minute on medium heat.

Add garlic, onion, and spices and sauté for 5 minutes. Add tomatoes, Stevia, vinegar, and cilantro. Cover and let simmer for 20 minutes.

In a mixing bowl mix together cooked and shredded chicken, Greek yogurt, lime juice, green chills, cumin, salt, and pepper.

Spray 9x9 baking dish with non-stick spray. Spread a thin layer of enchilada sauce on the bottom of the dish.

Spoon chicken mixture into tortillas, roll each one, and place in dish seam-side down.

Pour remaining sauce over the top of rolled tortillas, sprinkle with cheese, and then garnish with cilantro.

Bake for 20 minutes.

Nutrition Facts

Per Portion

Calories 244
Calories from fat 48
Calories from saturated fat 7.6
Total Fat 5.3 g
Saturated Fat 0.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 2.4 g
Cholesterol 47 mg
Sodium 310 mg
Potassium 626 mg
Total Carbohydrate 25.0 g
Dietary Fiber 4.4 g
Sugars 2.1 g
Protein 26.3 g

Dietary servings

Per Portion

Grain 0.9
Meat 0.9
Milk Alternative 0.3
Vegetables 1.0

Energy sources

  • Jamie Jamie (June 8, 2018, 3:50 p.m.)

    Looks good! As long as it's not too spicy.