A high-protein, low-fat enchilada recipe baked with shredded chicken and a light tomato-chili sauce.
Written by
Ecem Akkaba · Dietitian
Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.
Updated:
Fit Chicken Enchiladas – Baked Low-Fat Mexican Classic contains 420 calories per serving: 38 g protein, 34 g carbohydrate and 14 g fat. It takes 45 minutes in total and makes 2 servings.
These fit chicken enchiladas are baked instead of fried, delivering the classic flavor with far less fat. With their high protein content, they make a filling and balanced choice for post-workout meals.
Preheat the oven to 200°C.
Sauté the onion and garlic in the olive oil.
Add the tomatoes, chili flakes and cumin, cook for 10 minutes and season with salt and pepper.
Mix half of the sauce with the shredded chicken.
Fill each tortilla with the chicken mixture and roll it up.
Arrange the rolls in a baking dish.
Pour the remaining sauce over them and sprinkle with the light cheese.
Bake for 20-25 minutes until the top is golden.
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