Low Fat Chicken and Spinach Enchiladas Recipe with Chili Lime Sour Cream

Mexican cuisine and those delicious gooey and cheesy dishes are a real weakness for most of us trying to eat healthier and lose weight.  This Low Fat Chicken & Spinach Enchilada Recipe with Low Fat Chili Lime Sour Cream Sauce is the best substitute I have found. Not only will this dish satisfy your craving for something creamy and Mexican influenced, it also is healthy, lower in fat than traditional chicken enchilada recipes; plus it includes vegetables as filler in ways that make them taste fantastic. The olives definitely make a difference. We hope that you enjoy this Low Fat Chicken and Spinach Enchiladas Recipe with Chili Lime Sour Cream post.

Low Fat Chicken and Spinach Enchiladas Recipe with Chili Lime Sour Cream

Ingredients

• 12 corn tortillas
• 3 cups cooked shredded chicken (rotisserie chicken is great for this recipe!)
• 1 can 98% fat free cream of chicken soup
• 10 oz. frozen chopped spinach (thawed & drained)
• 1 small yellow onion sliced thin
• ½ cup 2% milk sharp cheddar cheese shredded (divided)
• ½ cup skim milk
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• 2 teaspoons minced roasted garlic
• 1 tablespoon extra virgin olive oil
• 1 1/2 cups of sliced ripe black olives from Spain
• 1 small tomato diced

Directions

1. In large skillet sauté onion and garlic in 1 tablespoon Olive Oil for 5-6 minutes or until the onion is tender.  Add in shredded chicken, cream soup, spinach, and skim milk.  Simmer on medium heat for 7-10 minutes.  Add in cumin, paprika and ¼ Cup cheese.  Allow to cook melting cheese for 2-3 minutes.
2. Remove from heat and set aside.
3. Place tortillas on microwave safe plate and sprinkle lightly with water (1-2 Tablespoons total).  Cover with paper towel and heat on high for 30-45 seconds to soften.
4. Spray 9×13 baking dish with non-stick spray.  Place 2 heaping tablespoons chicken & veggie mixture into each tortilla and roll placing in casserole dish with seam side down.  Sprinkle the top with sliced olives and reserved ¼ Cup Cheese.  Set aside for sauce.

Low fat chili lime sour cream sauce

Ingredients

• 16 oz fat free sour cream
• 1 small can Green chilies
• ½ cup skim milk
• ¼ cup Lime juice
• 1 teaspoon Cumin
• 1/2 cup Green olives from Spain

Directions

1. In blender combine all ingredients and puree until smooth.
2. Pour into medium saucepan and cook on medium heat for 7-8 minutes to allow flavors to combine well.  Pour sauce over prepared enchiladas.
3. Bake Enchiladas at 375 degrees for 25-30 minutes or until heated through and bubbling.
4. Remove from oven, allow to cool for 10-15 minutes then serve with extra black olives, lettuce, tomato or even sliced avocado or salsa.

Final Thoughts

I hope you have enjoyed our Chicken and Spinach Enchiladas recipe. Let us know in the comments what you think. If you are in search of further inspiration, check out our Skillet Chicken Enchilada Soup. Happy Eating!