If you’re craving a comforting Mexican-inspired dinner that won’t derail your healthy eating goals, these low-calorie chicken enchiladas are here to rescue your cravings and your waistline. Bursting with lean protein from tender, shredded chicken breast and enlivened by zesty salsa and warm spices, every bite feels indulgent yet guilt-free. The creamy twist of low-fat Greek yogurt replaces heavier sour cream, adding a tangy richness without the extra calories. Paired with whole wheat tortillas for a boost of fiber, this recipe transforms a weeknight meal into a vibrant fiesta of flavor and texture.
Perfect for beginners but impressive enough to serve to guests, these enchiladas come together in just about an hour—all hands-on work takes under 20 minutes. You’ll love how simple ingredients like garlic powder, onion powder, cumin, and chili powder marry together to create that classic enchilada essence. And let’s not forget the melty, low-fat cheese that blankets the rolled tortillas in golden goodness. Whether you’re feeding a hungry family for lunch or dishing up dinner for friends, this dish promises satisfaction without the calorie overload. Grab your apron, preheat that oven, and get ready to cozy up with a healthy, flavorful meal that’s Under 300 Calories Per Serving!
KEY INGREDIENTS IN LOW-CALORIE HEALTHY CHICKEN ENCHILADAS
Before we roll up these delicious enchiladas, let’s chat about the stars of the show. Each ingredient plays an essential role—from providing a lean source of protein to infusing layers of vibrant flavor. Here’s what you’ll need to build this guilt-free masterpiece:
- Shredded Chicken Breast
Tender cooked chicken provides a hearty base and lean protein punch. Shredding ensures every bite soaks up the creamy, zesty filling.
- Low-Fat Greek Yogurt
This tangy substitute for sour cream brings creaminess and a dose of probiotics without the extra fat, keeping the filling light and smooth.
- Salsa
Whether you choose mild, medium, or spicy, salsa adds bright tomato flavor, a hint of heat, and moisture to bind the shredded chicken.
- Low-Fat Shredded Cheese
A sprinkle of cheddar or Mexican blend cheese melts into gooey perfection, creating that irresistible, cheesy top layer with fewer calories.
- Garlic Powder
Easy to blend and strong in aroma, garlic powder enhances savory depth without adding moisture that fresh garlic might contribute.
- Onion Powder
Provides the comforting, rounded sweetness of onions in a fine, stir-in form, helping the filling stay uniform in texture.
- Ground Cumin
Earthy and slightly nutty, cumin gives the enchiladas an authentic southwestern flair and rounds out the chili’s heat.
- Chili Powder
A balanced mix of dried chilies and spices, chili powder brings warmth and a gentle kick that you can adjust to taste.
- Whole Wheat Tortillas
Rich in fiber and a bit nuttier than white flour tortillas, these wraps hold the filling snugly and add a wholesome touch.
- Cooking Spray or Olive Oil
A quick coat prevents sticking in the baking dish and helps the edges of your tortillas crisp up just right.
- Fresh Cilantro (Optional)
Bright, fresh cilantro leaves scattered on top add a burst of herbal aroma and color as a final flourish.
HOW TO MAKE LOW-CALORIE HEALTHY CHICKEN ENCHILADAS
Let’s walk through assembling and baking these enchiladas step by step, ensuring each tortilla is bursting with flavorful filling and perfectly topped with melty cheese. Follow along, and you’ll have a piping-hot tray of healthy indulgence in no time.
1. Preheat your oven to 375°F (190°C), ensuring an even, hot environment for melting the cheese and melding flavors.
2. In a large mixing bowl, combine the shredded chicken, Greek yogurt, salsa, garlic powder, onion powder, cumin, and chili powder. Mix well until every shred of chicken is evenly coated in that creamy, zesty blend.
3. Lightly spray a baking dish with cooking spray or brush it with olive oil to prevent sticking and help with easy cleanup.
4. Lay out the whole wheat tortillas on a clean surface. Evenly distribute the chicken mixture among them, placing a generous scoop in the center of each tortilla.
5. Sprinkle a small amount of shredded cheese atop the chicken mixture in each tortilla, ensuring a cheesy layer inside before rolling.
6. Roll up each tortilla tightly and place them seam-side down in the prepared baking dish, arranging them snugly side by side.
7. Spread any remaining chicken mixture or salsa over the top of the rolled enchiladas, making sure they stay moist and flavorful.
8. Sprinkle the remaining shredded cheese evenly across the top, creating a uniform cheesy blanket.
9. Cover the dish with foil and bake for 20 minutes, allowing the flavors to meld and heat through.
10. Remove the foil and bake for an additional 5–10 minutes, or until the cheese is bubbly and slightly browned at the edges.
11. Take the enchiladas out and let cool for a few minutes, giving the filling time to set.
12. Garnish with fresh cilantro if desired before serving to add a bright, herbal finish.
SERVING SUGGESTIONS FOR LOW-CALORIE HEALTHY CHICKEN ENCHILADAS
Once your enchiladas are out of the oven, it’s time to plate them in style and complement their warm, bold flavors. A thoughtful presentation elevates the meal and makes your healthy creation feel extra special. Here are four easy ways to serve with flair:
- Serve with a Side Salad
Pair the enchiladas with a crisp mixed-green salad dressed in a light lime vinaigrette. The bright, tangy dressing contrasts beautifully with the warm, cheesy rolls and adds a fresh crunch.
- Top with Avocado Slices
Arrange thin avocado slices or mash into guacamole alongside the enchiladas. The buttery creaminess balances the spices and keeps the dish feeling light yet satisfying.
- Accompany with Black Beans and Rice
Spoon a portion of black beans and cilantro-lime rice on the side for a complete protein boost and fiber-rich accompaniment, turning your dinner into a hearty, balanced feast.
- Garnish with Fresh Lime Wedges
Offer lime wedges on the side so everyone can squeeze a bit of fresh citrus over their enchiladas. This zesty twist brightens flavors and adds an extra dimension of freshness.
HOW TO STORE LOW-CALORIE HEALTHY CHICKEN ENCHILADAS
If you have any leftovers—or decide to meal-prep for the week—proper storage guarantees that your enchiladas stay fresh, flavorful, and ready to reheat. Follow these tips to extend their delicious life:
- Store in an Airtight Container
Allow the enchiladas to cool to room temperature, then transfer them to a sealed container. This keeps moisture locked in and prevents any fridge odors from creeping in.
- Refrigerate Promptly
Place the container in the refrigerator within two hours of baking. Consume within 3–4 days to enjoy optimal texture and taste.
- Freeze for Longer Storage
For storing beyond a few days, wrap individual enchiladas tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat Gently
Warm enchiladas in a 350°F oven for about 15 minutes (covered with foil), or microwave single portions on medium power in 30-second increments. Add a splash of salsa on top to maintain moisture during reheating.
CONCLUSION
This Low-Calorie Healthy Chicken Enchiladas recipe delivers a fiesta of flavors without weighing down your calorie count—proving that comfort food and health goals can happily coexist. From the tangy Greek yogurt and vibrant salsa to the earthy spices and melty low-fat cheese, every element plays a part in crafting a satisfying, protein-packed meal. Whole wheat tortillas and simple seasonings keep preparation straightforward, making this dish ideal for cooks of any skill level. With a total cooking time of just over half an hour and a rest period to let the flavors settle, you’ll have a scrumptious dinner ready in no time—perfect for busy weeknights or meal-prepping ahead.
Feel free to print this article or save it to your recipe binder for future reference. You can find a FAQ below to help troubleshoot any questions you might have, from ingredient swaps to reheating tips. If you try out these enchiladas, please leave a comment or reach out with your feedback and questions. I’d love to hear how you personalized the filling, which salsa heat level you chose, or any clever side dishes you paired them with. Happy cooking and enjoy every guilt-free, flavor-packed bite!
Low-calorie Healthy Chicken Enchiladas
Description
These low-calorie chicken enchiladas are packed with lean protein, zesty flavors, and a creamy Greek yogurt twist, making them a guilt-free delight for any meal.
Ingredients
Instructions
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Preheat your oven to 375°F (190°C).
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In a large mixing bowl, combine the shredded chicken, Greek yogurt, salsa, garlic powder, onion powder, cumin, and chili powder. Mix well until all ingredients are fully combined and the chicken is evenly coated.
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Lightly spray a baking dish with cooking spray or brush it with olive oil to prevent sticking.
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Lay out the whole wheat tortillas on a clean working surface. Distribute the chicken mixture evenly among the tortillas, placing the filling in the center of each.
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Sprinkle a small amount of the shredded cheese on top of the chicken mixture within each tortilla.
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Roll up each tortilla tightly and place it seam-side down in the prepared baking dish.
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Spread any remaining chicken mixture or salsa over the top of the enchiladas, ensuring they are moist and covered.
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Sprinkle the remaining shredded cheese evenly over the enchiladas.
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Cover the dish with foil and bake in the preheated oven for 20 minutes.
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Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and slightly browned.
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Remove from the oven and let cool for a few minutes before serving.
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Garnish with fresh cilantro if desired before serving.
Note
- Whole wheat tortillas provide more fiber and nutrients than regular flour tortillas.
- Greek yogurt is used instead of sour cream for a tangy flavor with fewer calories.
- You can add vegetables like bell peppers or spinach to the filling for extra nutrients.
- This dish can be prepared in advance and stored in the fridge; just reheat before serving.
