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Cheesy Chicken Enchiladas

Chicken enchilada
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Servings: 4
Calories: 564kcal
Protein: 63g
Carbs: 50g
Fat: 18g

Equipment

Ingredients

  • 1½ lbs (680 g) chicken breast diced into small pieces
  • 2 medium bell peppers diced
  • 1 small onion diced
  • 1 packet taco seasoning
  • 1½ cups (360 ml) low-sodium enchilada sauce divided
  • 2 cups (200 g) low-fat cheese
  • 4 tablespoons (65 g) Greek yogurt non-fat, plain
  • 4 low-carb burrito wraps Mission or Freya

Instructions 

  • Pre-heat a large skillet on medium-high heat and lightly spray with olive oil cooking spray.
  • Cook the chicken and then add the taco seasoning. Optional to add ¼ cup of water depending on how watery your chicken is cooked through, internal temperature of 165 F (74 C). Set aside.
  • In the same pan, add more olive oil cooking spray and sauté the bell pepper and onion until they are softened. 3-5 minutes.
  • Add the chicken back into the pan. Then add 1 cup of the enchilada sauce. Stir until combined.
  • Place mixture in the center of each tortilla, top with cheese and roll tightly.
  • Lightly spray the same pan with cooking spray and place the rolled enchiladas seam-side down. Flip and cook the other side until golden brown.
  • Place enchiladas into meal prep containers and spoon the remaining enchilada sauce and a dollop of Greek yogurt on top.

Notes

  • Use pre-cooked chicken to save even more time. 
Nutrition Facts
Cheesy Chicken Enchiladas
Amount per Serving
Calories
564
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
110
mg
37
%
Sodium
 
1881
mg
82
%
Potassium
 
801
mg
23
%
Carbohydrates
 
50
g
17
%
Fiber
 
32
g
133
%
Sugar
 
10
g
11
%
Protein
 
63
g
126
%
Vitamin A
 
2736
IU
55
%
Vitamin C
 
83
mg
101
%
Calcium
 
458
mg
46
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.