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Half Calorie Chicken Enchiladas

Heidi Davison
These Chicken Enchiladas have all the flavor of an authentic Mexican restaurant but only half the calories. This is an easy 20 minute dinner.
5 from 2 votes
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Entree
Cuisine Mexican
Servings 6
Calories 374 kcal

Ingredients
  

  • 1 medium white onion chopped
  • 1 cup unsalted chicken broth
  • 15 oz can unsalted tomato sauce
  • 1 Tbsp flour
  • 1 1/2 Tbsp chili powder
  • 2 tsp cumin
  • 3/4 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • 1/4 tsp Kosher salt
  • 3 cups 15 oz shredded chicken breast
  • 15 oz can unsalted black beans drained and rinsed
  • 12 corn tortillas
  • 3/4 cup Colby Jack cheese
  • Cooking Spray
  • Optional toppings: tomatoes cilantro, jalapeno, sour cream

Instructions
 

  • Preheat broiler or oven to 350 degrees.
  • Shred chicken breast from rotisserie chicken and chop onion.
  • Combine the first 9 ingredients in a large saucepan. Stir with a whisk.
  • Bring the sauce to a boil and then let thicken 2 minutes.
  • Reserve 1 1/2 cups of sauce.
  • Add chicken and beans to the pot and heat through, about 2-3 minutes. Remove from heat.
  • Wrap tortillas in damp paper towels and microwave for 30 seconds.
  • Spoon 1/3 cup of chicken mixture into each tortilla and roll up.
  • Place chicken enchiladas seam side down in a large glass pan sprayed with cooking spray.
  • Pour reserved enchilada sauce over the top and press in between tortillas.
  • Sprinkle with cheese.
  • Broil for 2-3 minutes or bake at 350 degrees for 10 minutes or until cheese is melted.
  • Top with tomatoes, cilantro, and sour cream.
  • Optional: Add chopped jalapeno or chipotle in adobo sauce into enchilada sauce for a spicy kick.

Notes

Recipe adapted from Cooking Light magazine