So-addicted chicken enchiladas from The Skinnytaste Cookbook: Light on Calories, Big on Flavor (page 171) by Gina Homolka and Heather K. Jones

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Pandan on July 01, 2024

    Tasty and easy recipe. I changed the amounts a little bit to use up all the cooked chicken breast I had (around 500g) and used a whole can of chopped tomatoes for the filling. I didn’t cover the dish with foil because I wanted the top to get crispy. One enchilada seams like a tiny portion to me though, this would never feed 8 people. I was happy with 2, my husband had 3.

  • someryarns on July 11, 2022

    I absolutely LOVE the enchilada sauce in this recipe. I use full-fat cheese and corn tortillas instead of the flour tortillas listed.

  • averythingcooks on July 06, 2019

    I set out to follow this as written but "just meat" in the filling seemed odd to me. I amped up the filling with chopped pickled hot peppers and yellow peppers as well as some black beans and corn - so I guess I didn't follow it. These were good but certainly not better than our 2 favorite choices ( Pioneer Woman & Canadian Living ) and I probably won't make them again.

  • mharriman on December 20, 2018

    My result was not low calorie but not over the top either. I made several changes. Neither my husband nor I can tolerate reduced fat cheese, so we either skip cheese or use full fat in recipes that call for reduced fat. For this recipe, I used full fat cheese with great results. I also increased the amounts of cooked chicken and filling mixture for each enchilada to 1/2 cup (1/3 cup looked very skimpy in center of unrolled tortilla). Everything else I kept the same. We liked these very much and are looking forward to the leftovers tomorrow. I served with the suggested rice, lime juice and cilantro side as well as a green lettuce salad.

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