Skinny Chicken Vegetable Enchiladas


Homemade Enchilada Sauce

  • 2 tablespoons extra virgin olive oil
  • 1 cup chopped white onion
  • 3 cloves minced garlic
  • 1/2 cup reduced sodium chicken broth
  • 2 tablespoons cornmeal
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 15 ounce can diced or crushed tomatoes
  • 1/4 cup plain greek yogurt

Enchilada Preparation

  • 2 tablespoons extra virgin olive oil
  • 1/2 pound or about 3 cups chopped fresh asparagus
  • 1 zucchini halved and sliced
  • 1 1/2 cups finely chopped fennel or onion
  • 3 cups cooked shredded or chopped chicken breast
  • 12 white corn tortillas
  • 1 cup shredded cheddar cheese


  1. Preheat oven to 350 degrees F. Heat the olive oil into a large skillet or dutch oven over medium heat. Saute your onions and garlic for 5 minutes then add your chicken broth, cornmeal, chili powder, cumin, paprika, salt and pepper. Stir to combine. Transfer this mixture plus diced or crushed tomatoes to a high powered blender. Blend until smooth. Transfer sauce to a large bowl and stir in 1/4 cup greek yogurt. Spoon about 1/2 cup sauce into the bottom of a 9×13 baking dish. Set aside.
  2. Heat remaining olive oil into a large dutch oven over medium heat. Saute your leeks or onions, chopped asparagus and zucchini for about 5 minutes. Add your cooked chicken pieces. Spoon chicken and vegetables into the center of each warm tortilla. Roll and place seam side down into your baking dish. Continue filling and rolling until pan is filled. I used about 12 per pan. Continue with another pan if you have remaining ingredients or save for another use. Pour enchilada sauce over rolled tortillas and sprinkle with shredded cheese. Bake for 25-30 minutes until cheese is melted. Remove and serve hot.

Makes 6-12 Servings