Ingredients:
For the Shredded Chicken Filling:
- 2 boneless, skinless chicken breasts (about 1 pound)
- 1 cup chicken broth (low-sodium)
- 1 teaspoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste For the Enchilada Sauce:
- 1 can (14 ounces) of red enchilada sauce (choose a lower-calorie option if available)
- 1/2 cup plain Greek yogurt (low-fat)
- 1/2 cup light sour cream
- Salt and pepper to taste For Assembling:
- 8 small whole wheat tortillas (approximately 6 inches in diameter)
- 1 cup reduced-fat shredded cheddar cheese
- Sliced jalapeños, chopped cilantro, and diced tomatoes (optional garnishes) Instructions:
Prepare the Shredded Chicken Filling:
- Place the chicken breasts in a medium-sized saucepan and cover them with chicken
- Bring to a simmer over medium heat, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes or until the chicken is cooked
- Remove the chicken from the broth, let it cool slightly, and then shred it using two
- In a separate skillet, heat the olive oil over medium Add the chopped onion and minced garlic and sauté until they become soft and translucent.
- Add the shredded chicken, chili powder, cumin, paprika, salt, and pepper to the Cook for a few minutes to blend the flavors. Remove from heat and set aside.
Make the Enchilada Sauce:
- In a bowl, combine the red enchilada sauce, plain Greek yogurt, and light sour Mix well until smooth. Season with salt and pepper to taste.
Assemble the Enchiladas:
- Preheat your oven to 350°F (175°C).
- Warm the tortillas briefly in the microwave or on a hot skillet to make them
- Spread a spoonful of the enchilada sauce on the bottom of a baking
- Place a portion of the shredded chicken filling in the center of each tortilla, roll it up, and place it seam-side down in the baking
- Pour the remaining enchilada sauce over the rolled
- Sprinkle the shredded cheddar cheese evenly over the Bake:
- Cover the baking dish with foil and bake in the preheated oven for about 20-25 minutes, or until the enchiladas are heated through, and the cheese is melted and
Serve:
- Garnish your chicken enchiladas with sliced jalapeños, chopped cilantro, and diced tomatoes, if
- Serve hot and enjoy your delicious shredded chicken enchiladas, which should be around 500 calories per serving depending on the exact ingredients
Please note that calorie counts may vary based on specific brands and measurements, so it's a good idea to double-check the nutritional information for the products you use if you have strict calorie requirements.