Tone and Tighten

Real Fitness For Real People

Slow Cooker Skinny Chicken Enchiladas Recipe

Slow Cooker Skinny Chicken Enchiladas Recipe

November 16, 2018 |

Easy slow cooker skinny enchiladas you can feel good about. These chicken enchiladas are healthy, quick, and delicious. This recipe is a homemade meal that is sure to be a hit. With low-fat and high flavor, what’s not to love? 

Slow Cooker Skinny Chicken Enchiladas Recipe

Keep reading for the recipe, ingredients, and instructions.  

===========================

Eliminate guesswork and confusion and start seeing results.

Subscribe to Tone-and-Tighten.com and get our FREE “7-Day Workout and Healthy Menu Plan” delivered daily right to your inbox CLICK HERE to get it.

===========================

Flavorful chicken, wrapped in tortillas, smothered in a rich and creamy sauce sounds like a dieter’s nightmare, right? It doesn’t have to be. 

I love Mexican food and even if you are trying to eat healthy, you don’t have to sacrifice your favorite foods.

These skinny chicken enchiladas are seasoned to perfection and are lower-fat without sacrificing the rich, rewarding flavor. 

Here is a quick and easy enchilada dinner that will make you forget you are watching what you eat. 

Just throw it all in your slow cooker and make the enchiladas when you get home.

Slow cookers are great, with a little planning ahead of time, you can have easy meals that taste amazing.

IS MEXICAN FOOD HEALTHY?

A common question I’ve come across is, “is Mexican food (like enchiladas) healthy or unhealthy?” It really depends on your definition of “healthy.” Low fat? Low carb? Gluten-free? Low sodium?

I believe all foods can fit in a healthy diet, but with the right balance, moderation, and portion control. Simple substitutions can help you make regular foods more nutritious and lower calorie. 

Here are some of my favorite healthy swaps to make Mexican food healthy.

  • To lower calories and fat: use plain greek yogurt instead of sour cream, only use a small amount of low-calorie cheese, and use lean proteins like ground turkey or chicken. Or go vegetarian and make veggie enchiladas.
  • Steer away from high-fat refried beans, and go with black or pinto beans instead.
  • To have healthier and/or lower-carb mexican food, stick with corn tortillas, whole-wheat tortillas, or lettuce wraps. I also like to use brown rice or quinoa instead of white rice.
  • Finally, load up on the vegetable toppings. Use plenty of salsa, lettuce, avocado, tomatoes, bell peppers, jalapenos, green onions, olives, cilantro, zucchini, and any of your other favorite vegetables. You can add as much as you like.

Now you can make Mexican food that you can feel good about!

This recipe is great because it uses delicious seasonings instead of high-fat sauces to flavor these skinny chicken enchiladas.

Serve these enchiladas with a side black beans. Try my Copycat Cafe Rio Black Beans

SLOW COOKER TIPS FOR FOOD SAFETY

Slow cookers are available in sizes ranging from 1 to 8+ quarts. Use the correct size to ensure that your meal cooks properly. Most recipes work great in a 5-6 quart slower cooker. For this recipe I used my 5-Quart Slow Cooker.

If the slow cooker is used incorrectly you could cause food-safety hazards. You don’t want the food to be between 40-140 degrees F for too long, this is the temperature danger zone where unwanted bacteria grows quickly.

To eliminate food-safety hazards follow these next tips:

Always keep the lid on it (and try not to peek because you’ll let the heat escape), don’t overfill (keep under 2/3 full), use thawed meat, and cut large chunks of meat into smaller pieces first.

The slow cooker “low” setting is about 170 degrees and “high” setting is about 280 degrees F. Any food that sits in the danger zone (remember 40-140 degrees) between 2-4 hours needs to be thrown away.

So if you forget to turn on your slow cooker or leave it out after dinner for too long, please don’t eat the food. 

Just follow the instructions in recipes and you won’t have to worry about unsafe food. 

HOW TO FREEZE ENCHILADAS

This can be a great recipe for meal prep.

If you want to make a double batch and save some for a dinner on a busy day, here’s some tips for freezing these enchiladas. 

Use a disposable aluminum pan, a regular glass or metal baking pan, or just wrap the enchiladas in aluminum foil. Freeze them without enchilada sauce or cheese on top. 

When you are ready to eat the enchiladas, take them out of the freezer while the oven heats up, add the enchilada sauce and cheese, and bake as directed but add 5 minutes to adjust for freezing. 

 
Looking for more healthy recipes like this one (that actually taste good)?
Be sure to check out my 30 Day Healthy Eating Menu Plan with over 100 recipes your family will love.
30 Days Buy

Slow Cooker Skinny Chicken Enchiladas
Prep time: 20 mins
Cook time: 4 hours, 20 mins

Makes 8 servings

Ingredients:
4 boneless, skinless chicken breasts
1 (16 oz) jar salsa
1 packet reduced-sodium taco seasoning
1/2 teaspoon garlic powder
salt and pepper to taste
8 whole wheat tortillas
1 (10 oz) can red enchilada sauce
1 cup reduced-fat cheddar cheese, shredded

Directions:
Spray slow cooker with non-stick cooking spray.

Place chicken in slow cooker, top with salsa, taco seasoning, garlic powder, and salt and pepper.

Cook on LOW for 4-6 hours or HIGH for 2-3 hours.

When finished cooking, shred chicken with 2 forks.

Preheat oven to 350 degrees.

Place 1/2 -3/4 cup of chicken mixture on tortilla, roll up, and place in 9×13″ baking pan sprayed with non-stick cooking spray.

Repeat with remaining tortillas until chicken is gone.

Top enchiladas with enchilada sauce and sprinkle with shredded cheese.

Bake for 20-25 minutes, or until cheese is melted.

Top with your favorite enchilada toppings (lettuce, tomato, avocado, onion, olives, fat-free sour cream, etc.

(Topping your enchiladas with lots of vegetables is a great way to get more vegetables in your diet).

Looking for more delicious and healthy recipes?
Be sure to check out my Recipe Index.
 
WHAT IS THE BEST SLOW COOKER?
To make this recipe, I used this 5-Quart Slow Cooker. I really like the programmable timer on it and it automatically switches over to a warm setting if the food stops cooking before I get home from work. I have had this crock pot for almost 4 years and it’s been perfect.
For less than $30, it’s definitely worth every penny.
Try these other delicious Mexican recipes:
Slow Cooker 3 Ingredient Mexican Chicken Recipe
Grilled Mexican Lime Chicken Recipe
25 Easy Healthy Mexican Food Meals
 
Make it happen,
 
Jared
 
Be sure to follow Tone and Tighten on Pinterest, Twitter, Facebook, Instagram, and YouTube for more recipes, workouts, and fitness ideas.
 

Filed Under: Dinner, Healthy Recipes, Made From Scratch, Recipe

Comments

  1. Trish says

    March 24, 2015 at 12:29 pm

    Would have loved the homemade taco seasoning, but it’s a page full of errors!

    • Jared says

      March 24, 2015 at 10:47 pm

      Trish – so sorry about the bad link! Thank you for bringing it to my attention. Got it fixed now so you can totally get your Skinny Chicken Enchiladas on! Hope you enjoy them, and thanks for following T&T!
      Jared

  2. Flash says

    January 4, 2016 at 7:06 pm

    Click here for the nutrition information for this recipe – no link showing

    • Jared says

      January 5, 2016 at 11:19 pm

      Thanks for bringing that to my attention, “Flash”! Just re-uploaded all the info now. Hope it helps!
      Jared

      • erica says

        October 2, 2017 at 10:43 am

        what is the nutrition information – I don’t see a link

        • Jared says

          October 6, 2017 at 10:56 am

          Just uploaded an image with the nutrition info, Erica! Hope it helps! Thanks

  3. Alice says

    December 20, 2016 at 1:05 pm

    HI! I’m confused…What’s the difference between the enchilada sauce and the salsa ?

    • Jared says

      December 21, 2016 at 7:02 am

      Hi Alice! Hopefully this helps…
      Salsa: http://bit.ly/2hHqhUn
      Enchilada Sauce: http://bit.ly/2iacIOi
      Thanks for your question!

  4. Jackie says

    October 22, 2017 at 2:31 pm

    Even though this is a new recipe for me and my family, we have fixed it quite a bit! Soo easy to prep and soo delicious!!! Thanks for such a wonderful recipe!!

    • Jared says

      October 23, 2017 at 11:45 am

      You’re awesome, Jackie! Thanks for your kind words. I hope your family likes the enchiladas!! 🙂

  5. Lori says

    November 6, 2017 at 12:22 pm

    Love this recipe!!! Actually making it for a huge family gathering. Have you ever made it and frozen it before hand?

    • Jared says

      November 24, 2017 at 2:49 pm

      So glad you like it, Lori! You could definitely freeze the chicken mixture; I personally wouldn’t make the enchiladas and then freeze those just because the tortillas might get a little soggy/squishy. But if you freeze the mixture then thaw it out/bring it up to temperature and then make the enchiladas per the directions you should be good to go! Thanks so much!

  6. Ashley says

    August 21, 2018 at 4:51 pm

    Has anyone made this in the Instant Pot or with frozen chicken? If yes, what modifications do I need to make to the recipe?

Copyright © 2025 · Tone & Tighten · Privacy Policy & Disclosure · design by Designer Blogs