Fit Chicken Enchiladas – Baked Low-Fat Mexican Classic

Name: Fit Chicken Enchiladas – Baked Low-Fat Mexican Classic
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Ingredients: 2 boiled chicken breasts (about 300 g), shredded; 6 corn tortillas; 400 g chopped tomatoes (canned or fresh); 1 onion, finely chopped; 2 garlic cloves, crushed; 1 tsp chili flakes; 1 tsp ground cumin; 50 g light grated cheese; 1 tbsp olive oil; Salt and black pepper

A high-protein, low-fat enchilada recipe baked with shredded chicken and a light tomato-chili sauce.

Total: 45 min
Servings: 2 servings
Difficulty: Medium
Calories · per serving: 420 kcal

Updated: July 25, 2026

In short

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.

About this recipe

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.

Method

1
Preheat the oven to 200°C.
2
Sauté the onion and garlic in the olive oil.
3
Add the tomatoes, chili flakes and cumin, cook for 10 minutes and season with salt and pepper.
4
Mix half of the sauce with the shredded chicken.
5
Fill each tortilla with the chicken mixture and roll it up.
6
Arrange the rolls in a baking dish.
7
Pour the remaining sauce over them and sprinkle with the light cheese.
8
Bake for 20-25 minutes until the top is golden.