High protein, creamy, cheesy, and low calorie chicken enchiladas! This recipe is a single serving, but feel free to double or even triple it!
I have been making this little enchilada dishes for a year now and I think I finally perfected it! I love making these single servings so they are nice and fresh. They can definitely be made in bulk as well I just find myself throwing them away because my mom is a vegetarian so I am the only one that eats them!
The addition that perfected this dish was more cheese (lol are you surprised) and more sauce! I always use EXTRA thin mission tortillas for my enchiladas. They are super good and only 120 calories for 3 of them! I can usually find these at any of my local grocery stores. Additionally, I usually use the Old El Paso Enchilada Sauce, but any enchilada sauce will do! There is a lot more that goes into the dish but the assembly is actually super easy!
For this recipe I usually use my crock pot pulled chicken or Honey Cilantro Chicken. Frankly, I even use ground turkey sometimes too!
Ingredients for the Creamy Chicken Enchiladas:
- CrockPot Pulled Chicken
- Old El Paso Enchilada Sauce
- Mission Extra Thin Corn Tortillas
- Fat Free Cheddar
- Pickled Jalapeños
- Whipped Cream Cheese
- Salse Verde
- Cumin
- Cilantro and chopped onion – optional for topping
How To Make Creamy Chicken Enchiladas:
- Start by thawing out your corn tortillas if you freeze them like I do!
- Preheat your oven to 350 degrees
- Combine the shredded chicken, salsa verde, cumin, and whipped cream cheese in a bowl
- Line a small rectangle dish – I use a 7×5 Pyrex dish – with a little enchilada sauce
- Lay out your corn tortillas, fill evenly with chicken mixture, roll up, and place seam down in your pyrex dish.
- Top with more enchilada sauce, fat free cheese, and pickled jalapeños.
- Cover and bake for 20 minutes
- Allow to cool and enjoy.
This meal has become one of my go-to dinners. It is single serve so it does not require any prep, and if you wanted to prep it you could make it in a big dish for the whole family! But it is super easy, and for the macros you can’t beat it!
Creamy Chicken Enchiladas
![Creamy Chicken Enchiladas](https://haleynicolefit.com/wp-content/uploads/2019/11/IMG_5266-1536x1536-1-735x735.jpeg)
High protein, creamy, cheesy, and low calorie chicken enchiladas! This recipe is a single serving, but feel free to double or even triple it!
Ingredients
- 1/2 cup Crock Pot Shredded Chicken (150 grams - recipe link above)
- 3 tbsp Salsa verde (50 grams)
- Sprinkle of dried cumin - mixed with chicken
- 1 tbsp Whipped Cream Cheese optional (12-15 grams)
- 3 tbsp Fat Free cheddar (20 grams)
- 3 extra thin corn tortillas
- 1/4 cup Enchilada sauce (60 grams)
- 6-10 slices pickled jalepenos (20 grams optional)
- chopped green onion and cilantro optional for topping
Instructions
- Start by thawing out your corn tortillas if you freeze them like I do!
- Preheat your oven to 350 degrees
- Combine the shredded chicken, salsa verde, cumin, and whipped cream cheese in a bowl
- Line a small rectangle dish - I use a 7x5 Pyrex dish - with a little enchilada sauce
- Lay out your corn tortillas, fill evenly with chicken mixture, roll up, and place seam down in your pyrex dish.
- Top with more enchilada sauce, fat free cheese, and pickled jalapeños.
- Cover and bake for 20 minutes
- Allow to cool and enjoy.
Notes
* I use a 7x5 pyrex dish for this single serving recipe *
Nutrition Information
Yield
1Serving Size
3 enchiladasAmount Per Serving Calories 368Total Fat 6.8gSaturated Fat 2.7gTrans Fat 0gUnsaturated Fat 0gCholesterol 103.1mgSodium 1315mgCarbohydrates 34.7gFiber 5.7gSugar 6.4gProtein 42.1g