Be forewarned, these babies are SPICCCYYY! Although, maybe if you actually follow the recipe and measure out the proper amount of chipotle peppers you won’t burn your tongue off like I did.  I think my eyeball estimate of two tablespoons was a bit off, but at least my Fiance loved them that way.  He even put extra chipotle peppers on his enchiladas – is he crazy???!!! Does he not have nerves in his mouth?! Maybe I’m just a big wimp, but please go easy on the chipotles if you are a wimp like me.  Other than the small risk of lip and tongue swelling, this recipe is very delicious and extremely satisfying considering how healthy it is. I made it a little less “skinny” by using regular cheese instead of reduced fat cheese but that’s only because reduced fat cheese is against my religion, so feel free to use the reduced fat stuff if you like.


For the Enchilada Sauce:

  • 2 cloves garlic, peeled and minced
  • 1-2 TB chipotle peppers in adobo sauce
  • 1 1/2 cups tomato sauce
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 3/4 cup chicken broth
  • salt and pepper to taste

For the Enchiladas:

  • 1 tsp vegetable oil
  • 2 chicken breasts, cooked and shredded
  • 1 small onion, diced
  • 2 garlic cloves, peeled and diced
  • 1/4 cup cilantro, chopped
  • Salt to taste
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1 tsp chili powder
  • 1/3 cup chicken broth
  • 1/2 cup tomato sauce
  • 8 whole wheat tortillas
  • 1 cup shredded cheese (cheddar & jack recommended)
  • cooking spray
  • 1/2 cup chopped green onions


1. To make the sauce: heat the oil in a medium saucepan over medium-high heat. Add the garlic and saute for about 1 minute.  At the chipotle peppers, and next five ingredients and bring to a boil.  Once boiling, reduce heat to low and simmer for 5-10 minutes.  Set aside until ready to use.

2. To make the enchiladas: Preheat the oven to 400 degrees. Spray a 9×13 pan with cooking spray

3. Heat the vegetable oil in a medium skillet over medium-high heat. Add the onions and garlic and saute until soft, about 2 minutes.  Add the cooked chicken and the next nine ingredients and cook 4-5 minutes until heated through.

4. Place about 1/3 cup of the chicken mixture into each tortilla and roll up to close.  Place tortillas seam side down in the baking dish.

5. Pour the sauce over the rolled tortillas and sprinkle shredded cheese on top. Bake for 20-25 minutes until cheese is bubbly.  Top with green onions and sour cream if desired.


Source: Adapted from Skinny Taste