Ingredients
Grilled Chicken Enchiladas
You save:299 calories, 25 g fat, 27 g saturated fat
- 2 tspSalt-free Southwest or Mexican seasoning
- 1/8 tspGarlic powder
- 1/8 tspSalt
- 4 (4-oz)Boneless, skinless chicken breasts
- 1 ¼ cupsCanned medium traditional enchilada sauce
- 1 ¼ cupsCanned medium green chili enchilada sauce
- 3 ½ oz (about 1 ¾ cups) Finely shredded 75% light cheddar cheese, divided
- 1/3 cup Chopped fresh cilantro leaves
- 1/4 cup Drained, sliced black olives
- 2 tbsp Canned, drained, chopped chilies
- 8 (6-inch) Yellow corn tortillas
Grilled Chicken Enchiladas
Meal: Dinner
Cuisine: Healthy
Ingredient: Chicken
Season: Summer
Contributor: Devin Alexander
Directions
4 servings (2 enchilada)
- Preheat a grill to high heat. Preheat the oven to 425°F.
- In a small bowl, mix the seasoning, garlic and salt. Rub the mixture evenly over the chicken breast to cover them. Let them stand 10 minutes then place the breasts side by side on the grill. Turn the heat to medium and grill the breasts for 3-5 minutes per side or until no longer pink inside. Remove them from the grill and let them stand 5 minutes.
- In a medium saucepot over medium heat, combine the enchilada sauces. Stir occasionally until simmering.
- Meanwhile, in a medium bowl, mix 1 ¼ cups of the cheese, cilantro, olives and chilies. Set aside.
- Coarsely chop one chicken breast. Repeat with remaining breast and keep each resulting pile of chopped chicken separate from the others.
- Spoon ½ cup of the sauce into 12x9x2-inch baking dish. Spread it to evenly cover the bottom.
- Wrap the tortillas in a damp, clean, lint-free dish towel and microwave them until just warm and jus soft and pliable, about 30 seconds. Dip one tortilla in the remaining sauce, then place just under 1/8 of the cheese mixture (about a scant ¼ cup) then ½ of a chicken breast in a 2-inch wide strip down the center of the tortilla. Fold the sides of tortilla into the center so they overlap, creating a tube, and place the tube seam side down in the casserole dish. Repeat with the remaining tortillas, chicken and all but ¼ cup of the cheese mixture, placing them side by side in the dish.
- Ladle the remaining sauce over the top then sprinkle the tops evenly with the remaining cheese mixture. Cover the dish with foil and bake it for 10 minutes. Remove the foil and bake the enchiladas an additional 10 minutes or until the cheese is melted both on the top and on the insides.
Traditional Chicken Enchilada Recipe (1/2 cup serving): 665 calories, 30 g protein, 50 g carbohydrates, 34 g fat, 29 g saturated fat, 96 mg cholesterol, 2 g fiber, 1706 mg sodium
Cook Great Look Great Recipe (1/2 cup serving): 366 calories, 38 g protein, 32 g carbohydrates, 9 g fat, 2 g saturated fat, 75 mg cholesterol, 4 g fiber, 1151 mg sodium
Grilled Chicken Enchiladas from The Most Decadent Diet Ever! with Devin Alexander
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