Skinny Creamy Chicken Enchiladas
Classic and soul warming enchiladas! You can use any cooked and shredded chicken, OR these would be excellent with my favorite carnitas, or this instant pot cilantro chicken from the nacho post!
Calories: 511kcal
Ingredients
For the single serving of taquitos
- 4 extra thin mission corn tortillas
- 140 g Lightened up creamy chicken filling * see below (adapted from our best bites baked taquitos.)
- ¼ cup Trader Joes Bottled Red Enchilada sauce
- Trader Joes lite shredded Mexican cheese blend 21 g
- Avocado 25 g
- Fat free sour cream 20 g
- Pico 30 g – I always make a quick homemade similar to this Best Bites one, because I think a fresh homemade pico makes EVERYTHING better, but you can buy too!
- Cotija 5 g
For the Filling (this makes lots to use for the family and even freeze for later! You can freeze taquitos or filling alone.)
- ½-2/3 cup fat-free cream cheese I did 139 g, it’s what I had in my fridge. Next time I'll use the greek yogurt cream cheese because it's still super low but SO good.
- ½ cup salsa verde
- 2 tbs lime juice
- 1 tsp cumin
- 2 tsp chili powder
- 1 tsp onion powder
- ½ tsp garlic powder
- 1/3 cup cilantro
- ¼ cup green onions
- About 2 pounds or 4 cups of shredded chicken 880 g (This instant pot chicken would be so good and could probably just mix with cream cheese and be good to go!)
Instructions
- Microwave your cream cheese for about 20-30 seconds ‘till it’s soft.
- Mix in salsa, lime juice, and all the dry seasonings.
- Stir in cilantro and green onion, then the chicken. (I do this in my kitchenaid so it tears my chicken apart for me.
- Warm your corn tortillas in an open ziplock for like 20-30 seconds so they’re flexible
- **Put a couple of tbs (I did about 35 grams) of chicken in each tortilla and roll. I added some canned green chilies in mine at this point that I didn’t think my kids would want.
- Place in dish (I bought these darling mini dishes so I could make mine and Ross’s perfect for us but a big dish works too! Just make them all the same so you know how many you can have.)
- Cover with sauce and shredded cheese
- Bake at 425 until cheese is melty, about 10-15 minutes
- Top with sour cream, pico, avocado, and cotija (if you're not already buying cotija I swear it brings every mexican dish to life and a little goes so far!)
Notes
** Tips: I always put my whole big dish on the scale and work on that, so I can put one tortilla in, zero out, add chicken to 35 g, zero out, and do it again and again. So I’m not measuring chicken and putting it in bowls or anything. Once you input your recipe in MFP, you can add your chicken mixture to your diary and decide how much you want/need to hit your goals, obviously put as much or as little as you like. Add some cheese at this point if you have fat to spare! Pepperjack is so good in the original recipe. The only thing that could use a legit "recipe" in your fitness app is the chicken mixture. But if you don't want to mess with that. The only things you really need to figure out your portion are the chicken, cream cheese, and salsa... so you could do a basic divide amongst the enchiladas and log each item individually if that's easier for you.
Nutrition
Serving: 4Enchiladas | Calories: 511kcal | Carbohydrates: 47.6g | Protein: 46.1g | Fat: 15.4g