Unlike other fried, greasy Mexican dishes, these baked enchiladas are low in saturated fat. Choosing fat-free cheese will spare your even more fat but still provide calcium.



Credit: Oxmoor House

Recipe Summary test

8 servings (serving size: 1 enchilada and 1/2 cup lettuce)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Wrap tortillas in aluminum foil; bake at 350° for 15 minutes. While tortillas bake, coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, cilantro, and jalapeño; sauté until onion is tender. Add chicken and 1 can enchilada sauce; cook 5 minutes.

  • Spoon chicken mixture evenly down centers of tortillas. Roll up tortillas; place, seam sides down, in a 13- x 9-inch baking dish. Heat remaining 2 cans enchilada sauce in a saucepan; pour over enchiladas, and top with cheese. Bake at 350° for 10 minutes or until enchiladas are thoroughly heated and cheese melts. Sprinkle evenly with tomato and olives. Serve over lettuce.


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Nutrition Facts

272 calories; fat 9.7g; saturated fat 3.1g; protein 24.7g; carbohydrates 21g; fiber 2g; cholesterol 59mg; sodium 597mg.