Low Calorie Enchiladas is a classic Mexican dish that's delicious! This recipe uses only four simple ingredients, including rotisserie chicken, corn tortillas, green enchilada sauce, and shredded cheese, making it perfect for a quick weeknight dinner.
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Low calorie enchiladas are a popular Mexican dish made with shredded chicken, corn tortillas, and a flavorful green enchilada sauce.
One of the best things about these enchiladas is that they are easy to make and can be prepared in advance, making them great for weeknight dinners or for entertaining guests. The key to this recipe is to use high quality ingredients!
Why You'll Love This Recipe
- Quick and easy. This recipe is simple and straightforward, making it perfect for busy weeknights when you don't have a lot of time to spend in the kitchen.
- Delicious flavors. The combination of tender shredded chicken, tangy green enchilada sauce, and melted cheese creates a delicious and satisfying meal.
- Make ahead. You can prepare this dish in advance and simply pop it in the oven when you're ready to eat.
- Budget-friendly. This recipe uses affordable ingredients, such as rotisserie chicken and corn tortillas, making it a great option for those on a budget.
Ingredients You'll Need
- Rotisserie Chicken: Using a rotisserie chicken in this recipe is a great shortcut, as it provides already cooked, tender and flavorful chicken that is perfect for shredding and using in enchiladas.
- Corn Tortillas: Used as the base for enchiladas.
- Green Enchilada Sauce: Adds flavor and moisture to the enchiladas, and is a key component of this dish.
- Reduced-Fat Shredded Cheddar Cheese: Adds richness and creaminess, and becomes melty and delicious when baked in the oven.
Step-By-Step Instructions
Step 1: Preheat the oven to 400 ℉.
Step 2: Place some shredded chicken in the center of each tortilla.
Step 3: Roll up the tortillas and place them seam-side down in a 9x13 inch baking dish.
Step 4: Pour the sauce over the rolled tortillas. Sprinkle the shredded cheese over the top of the enchiladas.
Step 5: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- Use high-quality ingredients. While this recipe is simple and uses relatively few ingredients, using high-quality ingredients can make a big difference in the flavor of the final dish.
- Warm the tortillas. To make the tortillas pliable and easier to roll, warm them up before filling them with chicken and sauce.
- Don't overfill the enchiladas. While it can be tempting to pack as much chicken and cheese as possible into each tortilla, be careful not to overfill them, as this can make them difficult to roll and can cause the sauce to spill out during baking.
- Make it ahead. You can assemble the enchiladas ahead of time and refrigerate them until you're ready to bake them. This is a great way to save time on busy weeknights. Just be sure to cover the dish with foil or plastic wrap to prevent the enchiladas from drying out in the fridge.
Variations
- Vegetarian: Omit the chicken and use sautéed vegetables, such as bell peppers, onions, zucchini, or mushrooms, as the filling instead.
- Beef: Use ground beef, shredded beef, or steak instead of chicken for a different flavor.
- Red Enchilada Sauce: Use red enchilada sauce instead of green for a different flavor profile. You could also use a mix of red and green sauce.
- Different Cheese: Use a different type of cheese, such as queso fresco or pepper jack, for a different flavor.
- Spicy: Add some chopped jalapeños or other spicy peppers to the filling or the sauce for some extra heat.
Storing & Freezing
Storing: Let the enchiladas cool to room temperature, then wrap them tightly with plastic wrap or aluminum foil and store them in the refrigerator for up to 3-4 days.
Freezing: You can also freeze the enchiladas for longer storage. Wrap them tightly with plastic wrap or aluminum foil, then place them in a freezer-safe container or resealable plastic bag. They can be frozen for up to 2-3 months.
Reheating: To reheat refrigerated enchiladas, preheat the oven to 350 ℉, and place the enchiladas in a baking dish. Cover with foil and bake for 15-20 minutes, or until heated through. To reheat frozen enchiladas, thaw them overnight in the refrigerator, then reheat as instructed for refrigerated enchiladas.
Recipe FAQ's
Yes, you can use flour tortillas instead of corn tortillas if you prefer, but they will be higher in calories.
Yes, you can use leftover cooked chicken instead of a rotisserie chicken. Simply shred the cooked chicken and proceed with the recipe as instructed.
Yes, you can add other ingredients to the filling, such as black beans, pinto beans, or rice, for added texture and flavor. Keep in mind this will raise the calorie count.
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Low Calorie Enchiladas
Ingredients
- 1 rotisserie chicken skin removed and meat shredded
- 16 white corn tortillas
- 28 ounces green enchilada sauce
- ½ cup reduced-fat shredded cheddar cheese
Instructions
- Preheat the oven to 400°F.
- Place some shredded chicken in the center of each tortilla.
- Roll up the tortillas and place them seam-side down in a 9x13 inch baking dish.
- Pour the sauce over the rolled tortillas. Sprinkle the shredded cheese over the top of the enchiladas.
- Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Notes
- While this recipe is simple and uses relatively few ingredients, using high-quality ingredients can make a big difference in the flavor of the final dish.
- To make the tortillas pliable and easier to roll, warm them up before filling them with chicken and sauce.
- While it can be tempting to pack as much chicken and cheese as possible into each tortilla, be careful not to overfill them, as this can make them difficult to roll and can cause the sauce to spill out during baking.
- You can assemble the enchiladas ahead of time and refrigerate them until you're ready to bake them. This is a great way to save time on busy weeknights. Just be sure to cover the dish with foil or plastic wrap to prevent the enchiladas from drying out in the fridge.
- Storing: Let the enchiladas cool to room temperature, then wrap them tightly with plastic wrap or aluminum foil and store them in the refrigerator for up to 3-4 days.
- Freezing: You can also freeze the enchiladas for longer storage. Wrap them tightly with plastic wrap or aluminum foil, then place them in a freezer-safe container or resealable plastic bag. They can be frozen for up to 2-3 months.
- Reheating: To reheat refrigerated enchiladas, preheat the oven to 350 ℉, and place the enchiladas in a baking dish. Cover with foil and bake for 15-20 minutes, or until heated through. To reheat frozen enchiladas, thaw them overnight in the refrigerator, then reheat as instructed for refrigerated enchiladas.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Tisha
This is the prefect simple low calorie dish for dinner. Love enchilada verdes, so yummy!
Pam Greer
This is my go to easy weeknight dinner! Anytime I buy a rotisserie chicken everyone gets excited because they know I'll be making this!
Toni
This would be an amazing meal any night of the week!
Sally
Love ordering enchiladas at my favorite Mexican restaurant, but never made them at home. Saw these on FB and had to click over ... looks so easy and delicious. Gotta make them soon!