Skinny Chicken Enchiladas

These enchiladas weigh in a 430 calories (and only 9 grams of fat) per serving.

Country of Origin
Preparation time

3 tbsp. all-purpose flour
1 tbsp. chili powder
1/2 tsp. paprika
1/2 tsp. dried oregano
1/2 tsp. onion powder
1/4 tsp. ground cumin
1/4 tsp. garlic powder
Pinch of dried thyme
Pinch of freshly ground black pepper
3 1/2 cups vegetable broth
1 tbsp. chopped cilantro
1 tsp. honey
1 tsp. fresh lime juice
1 tsp. salt

Canola oil
1/2 cup minced onion
12 oz. cooked chicken breast, diced
1 tsp. dried oregano
1 tsp. chili powder
1 cup vegetable broth
8 corn tortillas
4 oz. shredded reduced-fat Cheddar cheese
4 oz. shredded green-leaf lettuce


1. Make the sauce: In a large skillet, combine flour with all the dried herbs and spices and cook over medium heat until golden brown. Add remaining ingredients for sauce and whisk to combine. Bring to a boil, reduce to a simmer, and cook for 45 minutes, stirring frequently to prevent scorching.

2. Make the enchiladas: Lightly coat mediumskillet with oil and cook onion, chicken, oregano, and chili powder until chicken is lightly browned. Add broth and simmer until liquid has evaporated.

3. Preheat the oven to 350°F.

4. Soak 1 tortilla briefly in warm water, lay on flat surface, and spoon 3 tablespoons chicken filling inside one edge. Roll tightly and place in an 8 x 8-inch baking pan. Repeat. Ladle sauce on top and sprinkle with cheese. Bake for 15 minutes or until cheese melts and sauce is bubbly. Garnish with lettuce.