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skinny chicken enchiladas nor's

(1 rating)
Adashofloverecipepage avatar
Recipe by
Nor Mac
@Adashofloverecipepage
Northern, MA

This is my version of skinny Enchiladas. I had a basic low fat recipe. I tweaked it. I also made it lower fat. These are delicious. You will not miss the fat at all. They are about 8 grams of fat each. Enjoy friends!

►
(1 rating)
yield 8 serving(s)
prep time 20 Min
cook time 35 Min
method Bake

Ingredients For skinny chicken enchiladas nor's

  • 4 c
    shredded chicken breast cooked
  • 1 Tbsp
    canola oil, or vegetable oil
  • 1/2
    large chopped onion sweet or yellow
  • 1/4 c
    chopped green bell pepper
  • 11 oz
    can delmonte summer crisp corn or other
  • 2
    cloves grated garlic
  • 2 1/4 c
    salt free chicken stock
  • 3 1/2 Tbsp
    flour
  • 3/4 tsp
    cumin
  • 1/4 tsp
    cayenne pepper
  • 1/4 tsp
    fajita seasoning
  • ground black pepper to taste
  • 1/2 tsp
    salt
  • 3/4 c
    reduced fat, or fat free mexican cheese
  • 1/2 c
    fat free sour cream
  • 8
    large corn or wheat tortilla wraps ( i use ole high fiber low carb wraps
  • TOPPINGS
  • 1 pt
    grape tomatoes chopped in 4th's
  • 1/2
    bunch green onion chopped
  • 1/2 c
    fat free sour cream

How To Make skinny chicken enchiladas nor's

  • 1
    Heat oven to 350 degree's. Shred cooked chicken. Salt chicken to taste. Set aside. Cook onion and green pepper in oil. When cooked through. Add the garlic and saute 1 minute. Add the peppers and onion mixture to chicken. Add the drained can of corn. Mix in half the cheese. Mix well and set aside.
  • 2
    In a bowl whisk the chicken stock, seasonings, and flour together. Pour in to pan and cook stirring constantly until thick like gravy. Remove from heat. Add the 1/2 cup sour cream. Mix until blended. Pour 1/2 over chicken mixture and toss well.
  • 3
    Heat tortillas in microwave 10 seconds each or 20 seconds for 2 at a time. Divide chicken mixture among the 8 tortillas. Roll up. Place in a greased 9x13 baking dish side by side, and seam down. Pour the rest of the sauce over Enchiladas. Top with remaining cheese. Cover loosely with foil. Bake at 350 20 min. Remove foil, and bake about 15-20 more minutes until hot.
  • 4
    Remove Enchiladas from oven. Mix tomatoes with the green onion. Serve the Enchiladas with the tomatoes, and sour cream.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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