Skinnytaste chicken enchiladas

This chicken enchilada recipe with homemade sauce is your go-to Mexican dinner—easy, flavorful, and healthier than takeout. A family favorite!

I’m obsessed with these easy, Slow Cooker Chicken Enchiladas, made with black beans, tortillas, my homemade enchilada sauce, and cheese.

Embrace the savory delights of Mexican cuisine with a twist that’s light on the calories but does not sacrifice on taste! These Skinny White Chicken Enchiladas are filled with chicken & salsa verde and are topped with a healthy, homemade cheese sauce. They are low calorie, high protein, and the perfect easy weeknight dinner. There are over x grams of protein per enchilada These are not only an awesome healthier alternative to traditional chicken enchiladas, but I honestly think they taste…

Servings: 8 • Serving Size: 1 enchilada • Old Points: 3 pts • Points+: 4 pts Calories: 159.5 • Fat: 5.9 g • Protein: 16.2 g • Carb: 17.8 g • Fiber: 8.3 g

These Chicken and Spinach Enchiladas are creamy and done in less than 30 minutes. These have rotisserie chicken in a creamy sauce all in flour tortillas. Good enough to be in an entree in a Mexican restaurant. #chicken #enchiladas #spinach #mexican #dinner #recipe

White beans, shredded chicken, green chiles, sour cream and cheese – need I say more?

These Chicken Enchiladas Verdes (aka Green Enchiladas) are a traditional Mexican dish made with white corn tortillas, salsa verde, chicken breast, and queso fresco. A quick, tasty, and authentic dinner that comes together in less than an hour.

This Cheesy Rotisserie Chicken Enchilada Skillet dinner is about as fast as enchiladas can get, and that’s because it’s not really enchiladas—it’s a tortilla casserole made all in one cooking vessel.

Try this cheesy chicken enchilada skillet for a quick, low-carb dinner packed with flavor. Perfect for busy weeknights!

I am really trying to lose this baby weight. It’s been hard because right now I’m the weight I was at my heaviest in college. I worked so hard to lose that weight and keep it off, now I…