Low Fat Chicken Enchiladas
- Reviews 1
Ready In: 50 mins
Yields: 8 enchiladas
Ingredients
- 1 1⁄2 lbs boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1⁄2 teaspoon cumin
- 2 teaspoons minced garlic
- 1 onion, chopped
- 1 jalapeno, seeded and finely chopped
- 1 (14 ounce) can fat-free refried beans
- 8 whole wheat tortillas
- 1 (10 ounce) can enchilada sauce
- 1 cup shredded low-fat cheddar cheese
- 1⁄2 cup nonfat sour cream
- salt and pepper
- red pepper flakes
Directions
- Pre-heat oven to 350 degrees.
- Boil chicken breasts in water for approximately 20 minutes or until done.
- Remove, let cool and shred or thinly slice.
- Heat oil in skillet and add cumin, garlic, onion and jalapeno; stir-fry for 3 minutes.
- Add cooked chicken, salt and pepper and red pepper flakes.
- Simmer to warm through.
- Fill tortillas with equal portions of refried beans and chicken. Roll up and place in a baking dish large enough to fill all 8 enchiladas.
- Pour enchilada sauce over the top and sprinkle with shredded cheese.
- Bake in oven for approximately 20 minutes or until cheese is melted and enchiladas are warmed through.
- Serve each with 1 tablespoons fat-free sour cream.
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