Poultry · Recipes

Skinny Chicken Enchiladas

Last night I fell asleep thinking about my grandma.  Mostly about how I miss those innocent moments where I went through my grandma’s jewelry as a little girl, delicately picking up each bracelet or pin and imagining myself wearing each piece like royalty.

I still have a very close relationship with my grandparents who have lived in Wisconsin all of their lives.  I only mention this because they like to remind me every single time I talk to them, always asking me how I could move away from them (as if things weren’t hard enough).  There is always a hint of guilt in their “hellos” and “goodbyes” and although I hate to admit it, it gets me every single time.

I miss them terribly.  They are now both in their 90’s and still kicking.  My grandmother is a cancer survivor.  My grandfather has survived not one, but two strokes.  I can only hope that I will be a fraction as strong as they have been as I grow older.

This recipe reminds me of them, in an uncanny way.  My grandparents are creatures of habit – always going to the same restaurants and splitting the same meals.  When I still lived in Wisconsin, I would invite them over from time to time and challenge them to try something new.  This is one of those recipes I would cook for them if I could.

I kind of threw this recipe together on the fly after previously seeing this recipe on Pinch of Yum …from whom I borrowed this photo because her photography is gorgeous.  Thank you!

Skinny Chicken Enchiladas

Rating: 51

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yields: Serves 4-6

Serving Size: 1 large or 2 smaller enchiladas

Calories per serving: 400 calories


  • 1 pound “skinny” chicken breasts
  • 1 tablespoon extra-virgin olive oil
  • ¼ cup water
  • ½ packet of taco seasoning
  • 6 flour tortillas (or 12 corn tortillas)
  • 1 can black beans, rinsed and drained
  • 1 can corn, drained
  • 1 hot house tomato, largely diced
  • ½ yellow onion, finely chopped
  • ½ packet of low-fat Mexican blend cheese
  • 1 avocado, sliced or diced
  • Lite sour cream, watered down until smooth and drizzle-able
  • Fresh cilantro, for topping


  1. Warm the olive oil in a medium sauce pan. Add the chicken and water, cover, and simmer at a medium low temperature. Do not turn the chicken and resist every urge to lift the cover. Once the tops of the chicken breasts are no longer pink, give them a couple more minutes then take the cover off and prick with a fork. Your chicken should be 90%-100% cooked. Shred the chicken, add the taco seasoning and add enough water to cover the shredded chicken. Simmer on low, covered, to let the chicken stew in the taco seasoning and soak up all of those flavors.
  2. In the mean time, spray a cake pan with loads of non-stick spray and prep your veggies. Warm your tortillas by wetting a couple paper towels and putting your tortillas between them. Nuke the tortillas in the microwave for 45 seconds.
  3. Preheat your oven to 400 degrees F. Divide the chicken (reserving the juices) and tomato chunks between the tortillas, add about a tablespoon of black beans, tablespoon of corn and a sprinkle of onion to each. Roll the tortillas up and place in the cake pan. Drizzle the reserved chicken water and taco spices on the rolled tortillas, sprinkle the enchiladas with cheese and sprinkle the remaining onion on top. Bake for 15 to 20 minutes, until the cheese is bubbly and the enchiladas are warmed.
  4. Add your avocado chunks, sour cream drizzle and cilantro. Devour!!


If you have more time, slow cook the chicken, spices, water, tomatoes, onion, black beans and corn in a crock pot. Simmer on high for 3 hours (or longer on low). Use two forks to shred the chicken and mix everything together.


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