Looking for a delicious and guilt-free dinner option that will impress your family and friends? Look no further than these Light Chicken and Cheese Enchiladas! Bursting with flavor and packed with wholesome ingredients, this Mexican-inspired dish is not only easy to make but also perfect for any occasion. In just 40 minutes, you can whip up a delightful meal that’s creamy, cheesy, and oh-so-satisfying. Get ready to tantalize your taste buds and discover how simple it is to create a healthier version of this classic favorite!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups cooked shredded chicken
- 1 cup low-fat cream cheese
- 1 cup shredded low-fat cheese
- 1 can enchilada sauce
- 8 corn tortillas
- 1/2 cup chopped onions
- 1/4 cup chopped cilantro
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray.
- In a medium mixing bowl, combine shredded chicken, low-fat cream cheese, half of the shredded low-fat cheese, chopped onions, and chopped cilantro. Mix thoroughly until well blended.
- Warm the corn tortillas briefly in the microwave or on a skillet to make them more pliable and prevent cracking.
- Pour a thin layer of enchilada sauce on the bottom of the prepared baking dish to prevent sticking.
- Take each tortilla and fill it with approximately 1/4 cup of the chicken and cheese mixture. Roll the tortilla tightly and place seam-side down in the baking dish.
- Once all tortillas are filled and placed in the dish, pour the remaining enchilada sauce evenly over the top of the rolled enchiladas.
- Sprinkle the remaining shredded low-fat cheese over the enchiladas.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 5 minutes until the cheese is melted and slightly golden.
- Remove from oven and let cool for 5 minutes before serving. Garnish with additional fresh cilantro if desired.
Tips
- Prep Ahead: To save time, you can prepare the chicken and cheese filling a day in advance. Store it in the refrigerator, and assemble the enchiladas just before baking.
- Warm Tortillas: Make sure to warm the corn tortillas before filling them. This will make them more pliable and prevent them from cracking when rolled.
- Customize Your Fillings: Feel free to add other vegetables like bell peppers or spinach to the chicken mixture for added nutrition and flavor.
- Spice It Up: If you like a little heat, consider adding diced jalapeños or a sprinkle of chili powder to the filling or enchilada sauce.
- Make it Saucy: Don’t be shy with the enchilada sauce! A generous layer on top will keep the enchiladas moist and flavorful.
- Garnish for Flair: Fresh cilantro and a squeeze of lime juice right before serving will elevate the flavors and add a refreshing touch.
- Leftover Love: These enchiladas can be stored in the fridge for up to three days, making them a great option for meal prep or leftovers!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 28g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 85mg
