• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 4
    OK

    Denise Austin's Skinny Enchiladas

    Watching what you eat but craving a Mexican classic? Whip up Denise Austin's skinny enchiladas. Corn tortillas are stuffed with shredded chicken and spinach simmered in a savory tomato sauce then topped with cheese and baked until golden. 


    Ingredients
    1
    tablespoon
    canola or grapeseed oil
    1
    small onion, diced
    1
    tablespoon
    chili powder
    2
    teaspoons
    ground cumin
    3/4
    teaspoon
    garlic powder
    1/2
    teaspoon
    dried oregano
    1/4
    teaspoon
    cayenne pepper (optional)
    1
    15 ounce can no-salt-added tomato sauce
    1/2
    cup
    low sodium chicken broth
    1/4
    teaspoon
    salt
    2
    cups
    shredded cooked skinless boneless chicken breast
    3
    cups
    loosely packed spinach, roughly chopped
    8
    organic corn tortillas
    4
    ounces
    shredded reduced-fat cheese
    1/2
    cup
    plain nonfat Greek yogurt
    2
    scallions, thinly sliced
    Directions
    Preheat the oven to 400°F. Coat a 9x13-inch baking dish with oil spray.
    In a large saucepan, heat the oil over medium heat. Add the onion and cook until translucent and very soft, about 7 minutes. Add the chili powder, cumin, garlic powder, oregano, and cayenne and cook for 1 minute.
    Add the tomato sauce, broth, and salt and cook until hot, 3 to 5 minutes.
    Reserve 3/4 cup of the sauce. Add the chicken and spinach to the remaining sauce and cook until the spinach is wilted, 2 to 3 minutes.
    Wrap the tortillas in damp paper towels and microwave for 30 to 60 seconds to heat through
    Divide the chicken filling evenly between the 8 tortillas. Roll the tortillas and arrange them seam sides down in the baking dish. Spread the reserved 3/4 cup sauce evenly over the tortillas and top with the cheese.
    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.
    Top each serving (2 enchiladas) with 2 tablespoons Greek yogurt and scallions.

    The base number of servings for this recipe is 4
    OK

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