- Calories: 315
- Protein: 28g
- Total Fat: 10.5g
- Saturated Fat: 4g
- Unsaturated Fat: 6.5g
- Cholesterol: 70mg
- Total Carbohydrate: 29g
- Dietary Fiber: 3g
- Total Sugar: 1g
- Natural Sugar: 1g
- Added Sugar: 0g
- Sodium: 600 mg
My simple pulled chicken recipe gives ordinary enchiladas an amazing shot of flavor, all for just 315 calories per two enchiladas. That’s quite a savings from a restaurant version, which could pack as many as 600 calories per serving.
And it couldn’t be any easier to make: I toss all of the chicken fixin’s into my slow cooker in the a.m. before leaving for work. When I come home later in the day, I quickly assemble the tortillas and pop them in the oven. Dinner is served in less than 20 minutes and my kids FLIP OUT for this indulgent Mexican classic.
- Prep time
- Total Time
PULLED CHICKEN FILLING:
- 1½ pounds boneless, skinless chicken breasts
- ½ cup salsa, homemade or store-bought
- 1 teaspoon garlic powder
- ½ onion, finely chopped
- 2 teaspoons taco seasoning
- 2 cups enchilada or taco sauce, homemade or store-bought
- 2 cups shredded reduced-fat Mexican-blend cheese
- 16 small tortillas (corn or flour)
To make the pulled-chicken filling, add all the ingredients to a slow cooker and set on high for 4 hours or low for 8 hours. When the chicken is done (you’ll notice a large amount of liquid in the slow cooker; this is normal), shred it with a fork until all of the liquid within the slow cooker is incorporated.
To make the enchiladas, preheat the oven to 350°F. Coat the bottom of two 9 x 13–inch baking pans with a thin layer of the enchilada sauce.
Microwave the tortillas for about 30 seconds to make them warm and flexible. Place one tortilla at a time on the prepared pan, spreading 1 heaping tablespoon of enchilada sauce evenly over the top of each, adding ¼ cup pulled chicken, and rolling it up. Place the fold sides of the enchiladas underneath, to keep the enchiladas from unraveling. Repeat this process with the remaining tortillas and filling.
Once all the enchiladas are set, spread the remaining enchilada sauce over the top, and sprinkle on the cheese. Place in the oven for about 15 minutes, until the cheese is hot and bubbly.
Note: To heighten the flavor, add a dash of cumin, cayenne pepper, red pepper flakes, or any other preferred seasonings on top of the cheese. Serve the enchiladas with chopped tomatoes, cilantro, scallions, salsa, light sour cream, or nonfat plain Greek yogurt.