Best 3 Guilt Free No Tortilla Chicken Enchiladas Recipes

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Craving enchiladas but watching your waistline? Look no further! These guilt-free no-tortilla chicken enchiladas are a delightful fusion of Mexican flavors and healthy ingredients. Bursting with tender chicken, a medley of colorful veggies, and a tantalizing blend of spices, these enchiladas are a symphony of taste and texture.

Wrapped in a soft and pliable zucchini "tortilla," each bite offers a satisfying crunch and a burst of freshness. The zucchini not only adds a nutritional boost but also eliminates the need for high-carb tortillas, making this dish a guilt-free indulgence.

Accompanying the enchiladas are three flavorful sauces: a classic red enchilada sauce, a creamy and tangy tomatillo sauce, and a zesty green sauce. These sauces not only enhance the flavors of the enchiladas but also add a vibrant pop of color to your plate.

With detailed instructions and step-by-step images, this recipe is perfect for home cooks of all skill levels. So, gather your ingredients, and let's embark on a culinary journey to create these delectable and nutritious no-tortilla chicken enchiladas.

Check out the recipes below so you can choose the best recipe for yourself!

NO TORTILLA CHICKEN ENCHILADAS



No Tortilla Chicken Enchiladas image

Make and share this No Tortilla Chicken Enchiladas recipe from Food.com.

Provided by David04

Categories     Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs chicken breasts
1 1/2 cups low-fat cheddar cheese
1/4 cup half-and-half
1 scallion, chopped
3 egg whites
1 (8 ounce) can tomato sauce
2 cups water
1 teaspoon cornstarch
1/2 teaspoon cumin
1/2 teaspoon unsweetened cocoa powder
1/2 teaspoon garlic powder
2 tablespoons chili powder

Steps:

  • 25Preheat oven to 350°F.
  • In a medium skillet, add cornstarch, cumin, cocoa powder, garlic powder and chili powder. Whisk in two cups of water and tomato sauce.
  • Continue to stir until sauce thickens.
  • In a seperate skillet, add cooked chicken and cook in a 1/4 cup of enchilada sauce and simmer.
  • In a mixing bowl, beat eggs and half and half until well blended.
  • Heat up small skillet, spray with non-stick spray and add just enough egg mixture to coat pan.
  • Cook for about 1-2 minutes. Repeat until the mixture is gone.
  • Place one of the egg crepes in a baking dish and coat with a small amount of sauce. Add chicken, cheese and roll. Repeat and then top with remaining sauce.
  • Sprinkle scallions and cheese on top and bake for 10-15 min or until cheese melted.

NO GUILT CHEESE ENCHILADAS



No Guilt Cheese Enchiladas image

from spark recipes www.sparkpeople. This guilt-free version is quick and easy and satisfies even the most discerning cheese lovers in our family. They look really cheesy, with 1/2 cup of cheese on top, but looks can be deceiving. The filling is tasty and lower-fat, and the tortillas are softened in the microwave, reducing the fat and calories even further.

Provided by mcmkim

Categories     < 60 Mins

Time 40m

Yield 12 enchiladas, 6 serving(s)

Number Of Ingredients 8

12 corn tortillas, 8 inch
1 cup shredded mexican four cheese blend
1/2 cup fat-free cottage cheese
3/4 cup chopped white onion
1/2 cup part-skim ricotta cheese
1 (19 ounce) can enchilada sauce
2 tablespoons diced green chilies
3 tablespoons sliced black olives

Steps:

  • Step 1:
  • Soften the tortillas. Normally, tortillas are softened by lightly frying them in hot oil. Skinny enchiladas skips this step -- and all the fat!
  • Pour the enchilada sauce in a skillet and heat. Dip each tortilla in the hot sauce, coating each side, for a few seconds. Shake off and place on microwavable platter, 3 or 4 at a time, making sure that they do not overlap. Microwave for 20-40 seconds, until soft. (Time will vary according to your microwave oven.) Set aside to cool.
  • Step 2:
  • In a bowl, mix 3/4 cup finely chopped onion (about 1/2 a large onion), ricotta, cottage cheese, green chiles (mild or hot, to taste), and salt and pepper to taste. Add half the shredded cheese (1/2 cup.) Mix with fork until ingredients are blended.
  • Step 3:.
  • Spray a rectangular casserole dish with non-stick spray.
  • Place approximately 1/12th of the cheese mixture (about 1/4 cup) on a tortilla and loosely roll. Place seam side down in casserole dish. Repeat until all tortillas are filled. Spread remaining enchilada sauce evenly over the enchiladas.
  • Step 4:.
  • Bake for 15 minutes in an oven preheated to 350 degrees Fahrenheit. After 15 minutes, remove and evenly spread the remaining cheese and the black olives on top. Return to oven for 10 more minutes.
  • Serve hot.
  • Number of Servings: 6.
  • Recipe submitted by SparkPeople user TALESIN.
  • Number of Servings: 6.

Nutrition Facts : Calories 186.9, Fat 4.8, SaturatedFat 1.3, Cholesterol 7.2, Sodium 713.9, Carbohydrate 29.3, Fiber 4.1, Sugar 2.6, Protein 7.7

SIMPLE CHICKEN ENCHILADAS



Simple Chicken Enchiladas image

This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. -Kristi Black, Harrison Township, Michigan

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 5 servings.

Number Of Ingredients 9

1 can (10 ounces) enchilada sauce, divided
4 ounces cream cheese, cubed
1-1/2 cups salsa
2 cups cubed cooked chicken
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chiles
10 flour tortillas (6 inches)
1 cup shredded Mexican cheese blend
Optional: Shredded lettuce, chopped tomato, sour cream and sliced ripe olives

Steps:

  • Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.

Nutrition Facts : Calories 468 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1394mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.

Tips:

  • Prep your ingredients ahead of time: This will make the cooking process much smoother and faster.
  • Use a large skillet or griddle: This will allow you to cook all of the chicken and vegetables at once.
  • Don't overcrowd the pan: If you do, the chicken and vegetables will not cook evenly.
  • Season the chicken and vegetables well: This will add flavor and depth to the dish.
  • Use a variety of vegetables: This will make the dish more colorful and nutritious.
  • Be careful not to overcook the chicken: Otherwise, it will become dry and tough.
  • Serve the enchiladas with your favorite toppings: Such as salsa, guacamole, sour cream, or shredded cheese.

Conclusion:

These guilt-free no-tortilla chicken enchiladas are a delicious and healthy way to enjoy this classic Mexican dish. They are made with simple, wholesome ingredients and are packed with flavor. Plus, they are easy to make and can be customized to your liking. So next time you are craving enchiladas, give this recipe a try. You won't be disappointed!

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