Recipes // Main Dish Chicken and Turkey // Chicken Enchiladas

Chicken Enchiladas


By Rocco DiSpirito

Yield: 4 servings


  • 8 ounces roasted boneless, skinless chicken, shredded (take the skin off a preroasted bird from your supermarket)
  • 1 cup store-bought pico de gallo, at room temperature (such as Ready Pac—as spicy as you can take it!)
  • Salt and freshly ground black pepper
  • 8 low-carb tortillas (such as La Tortilla Factory)
  • 1 ounce 75% reduced-fat cheddar cheese (such as Cabot)
  • 1⁄2 cup fat-free Greek yogurt (such as Fage Total 0%)
  • 4 lime wedges for serving


  1. Combine the chicken and the pico de gallo in a small bowl, mix, and season with salt and pepper. Lay out the tortillas on a clean surface and spoon the chicken mixture evenly into the center of each tortilla. Roll each tortilla up and place in a microwave-safe 13x9x2-inch baking dish. Spoon any remaining pico de gallo over the top of the enchiladas and sprinkle evenly with the cheese. Cook on high until the enchiladas are warmed through and the cheese is melted, 3 to 4 minutes.
  2. Remove the baking dish from the microwave. Using a spatula, place two enchiladas each on four plates, top with equal amounts of the yogurt, and serve with fresh lime wedges.


• You can top each dish with 1⁄4 cup fresh cilantro for only an additional

1 calorie!

• Replace the chicken in this recipe with steamed shrimp and save 19 calories per portion and over half a gram of fat.

• You can use a microwave instead of the oven with similar results: Cook the enchiladas in a microwave-safe dish for 2 minutes on high.


Per serving:

225 calories, 6g fat (.95g sat), 53mg cholesterol, 704mg sodium, 25g carbohydrate, 14g fiber, 31.5g protein


Nutrient content claims:

Reduced calorie / Reduced fat / Low saturated fat / No added sugar / High

fiber / High protein / Trans fat free


Calories Before: 530

Calories After: 225

Fat Grams Before: 27

Fat Grams After:  6.5

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