Low-Calorie Chicken Enchiladas
Description
Save about 300 calories per servings with this healthier version of the traditional chicken enchiladas. Your slow cooker does most of the work and you can come home to the chicken filling ready to be rolled into tortillas and baked for about 15 minutes.
Ingredients
Pulled Chicken Filling:
1½ lb. boneless, skinless chicken breasts
½ c. salsa
1 t. garlic powder
½ onion, finely chopped or grated
2 t. taco seasoning
Enchiladas:
2 c. enchilada or taco sauce
2 c. shredded reduced-fat Mexican-blend cheese
16 small tortillas, corn or flour
Garnishes:
chopped tomatoes, cilantro, scallions, salsa, light sour cream, or non-fat plain Greek yogurt
Directions
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Place a slow cooker liner in the crock of the slow cooker for easy clean up.
Rinse chicken; drain; pat dry with paper towels.
Pulled-chicken filling:
Add all filling ingredients to a slow cooker; cook on High 4 hours or Low 8 hours.
When the chicken is done, there will be a large amount of liquid in the slow cooker, which is fine. Place chicken on a platter; shred chicken with 2 forks; return to slow cooker; carefully stir until all of the liquid within the slow cooker is incorporated.
Enchiladas:
Preheat oven to 350 degrees. Coat the bottom of two 9 x 13–inch baking dishes with a thin layer of the enchilada sauce.
Microwave tortillas for about 30 seconds to make them warm and flexible. Place one tortilla at a time on prepared pans, spreading 1 heaping T. enchilada sauce evenly over the top of each, adding ¼ c. chicken, then rolling it up. Place the fold sides of the enchiladas underneath, to keep the enchiladas from unrolling. Repeat with the remaining tortillas and filling.
When all enchiladas are ready, spread remaining enchilada sauce over the top, and sprinkle on the cheese. Bake about 15 minutes, until the cheese is hot and bubbly. If more flavor is desired, add a dash of cumin, cayenne pepper, red pepper flakes, or any other preferred seasonings on top of the cheese. (or it could be added to individual servings at the end)
Serve the enchiladas with chopped tomatoes, cilantro, scallions, salsa, light sour cream, or nonfat plain Greek yogurt.
8 servings.