Denise’s Skinny Enchiladas

Mar 10, 2023

If you’re looking to add a little Mexican flare but don’t want the added guilt, then check out this recipe courtesy of Denise Austin, a 40-year fitness icon and creator of Fit Over 50 magazine. Here’s Denise Austin’s “skinny” enchiladas!

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Makes 4 servings (serving size = 2 enchiladas with toppings)

Ingredients:

3 cups loosely packed spinach, roughly chopped
2 cups cooked skinless boneless chicken breast, shredded
1 cup (4 oz.) shredded reduced fat cheese
½ cup low-sodium chicken broth
½ cup plain nonfat Greek yogurt
8 organic corn tortillas
2 scallions, thinly sliced
1 can (15 oz.) no-salt-added tomato sauce
1 small onion, diced
1 Tbsp. chili powder (use half ancho chili powder for a smokier flavor)
1 tablespoon canola or grapeseed oil
2 tablespoons ground cumin
¾ teaspoon garlic powder
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon cayenne pepper (optional)

Directions

Preheat the oven to 400°F. Coat a 9×13-inch baking dish with oil spray.
Add the onion and cook until translucent and very soft, about 7 minutes.
Add the chili powder, cumin, garlic powder, oregano and cayenne and cook for 1 minute.
Add the tomato sauce, broth and salt and cook until hot, 3-5 minutes.
Reserve ¾ cup of the sauce. Add the chicken and spinach to the remaining sauce and cook until the spinach is wilted, 2-3 minutes.
Wrap the tortillas in damp paper towels and microwave for 30-60 seconds to heat through.
Divide the chicken filling evenly between the 8 tortillas. Roll the tortillas and arrange them seam sides down in the baking dish.
Spread the reserved ¾ cup sauce evenly over the tortillas and top with the cheese.
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and broil the top for 3-5 minutes to brown the cheese.
Top each serving (2 enchiladas) with 2 tablespoons of Greek yogurt and scallions.

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Denise Austin, 65, Ensurem Ambassador

Best-Selling Author, Creator of Fit Over 50 Magazine

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