Denise Austin’s Skinny Chicken Enchiladas Recipe

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Last week, we shared a skinny enchilada soup recipe with you, and this week? It’s the whole enchilada! Fitness guru Denise Austin is sharing her Skinny Enchiladas recipe with us. So next time you want to add a little Mexican flare to your weeknight, consider pulling this recipe out. You’ll likely have most of the ingredients on hand, too, so this is the perfect recipe to keep in your back pocket for busy nights!

Denise Austin's Skinny Enchiladas Recipe
 
Ingredients
  • 1 tbsp canola or grapeseed oil
  • 1 small onion, diced
  • 1 tbsp chili powder (use half ancho chili powder for a smokier flavor)
  • 2 tsp ground cumin
  • ¾ tsp garlic powder
  • ½ tsp dried oregano
  • ¼ tsp cayenne pepper (optional)
  • 1 (15 oz) can no-salt-added tomato sauce
  • ½ cup low-sodium chicken broth
  • ¼ tsp salt
  • 2 cups cooked skinless boneless chicken breast, shredded
  • 3 cups loosely packed spinach, roughly chopped
  • 8 organic corn tortillas
  • 1 cup (4 oz.) shredded reduced-fat cheese
  • ½ cup plain nonfat Greek yogurt
  • 2 scallions, thinly sliced
Instructions
  1. Preheat the oven to 400°F. Coat a 9x13-inch baking dish with oil spray.
  2. In a large saucepan, heat the oil over medium heat.
  3. Add the onion and cook until translucent and very soft, about 7 minutes.
  4. Add the chili powder, cumin, garlic powder, oregano, and cayenne and cook for 1 minute.
  5. Add the tomato sauce, broth, and salt and cook until hot, 3 to 5 minutes.
  6. Reserve ¾ cup of the sauce. Add the chicken and spinach to the remaining sauce and cook until the spinach is wilted, 2 to 3 minutes.
  7. Wrap the tortillas in damp paper towels and microwave for 30 to 60 seconds to heat through.
  8. Divide the chicken filling evenly between the 8 tortillas. Roll the tortillas and arrange them seam sides down in the baking dish.
  9. Spread the reserved ¾ cup sauce evenly over the tortillas and top with the cheese.
  10. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and broil the top for 3 to 5 minutes to brown the cheese.
  11. Top each serving (2 enchiladas) with 2 Tbsp. Greek yogurt and scallions.
Nutrition Information
Serving size: 2 enchiladas Calories: 510

Thanks to Denise for the Skinny Enchiladas recipe! I’ve been wanting to make some enchiladas, so now’s the time to get cracking! —Erin

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