Here is a recipe for low calorie enchiladas that is packed with flavor and nutrients:


  • 8 corn tortillas
  • 1 cup diced cooked chicken breast
  • 1 cup diced bell peppers (any color)
  • 1 cup diced onions
  • 1 cup diced tomato
  • 1 cup diced zucchini
  • 1 cup shredded low-fat cheddar cheese
  • 1 cup low-fat enchilada sauce
  • 1 tsp olive oil
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • Salt and pepper, to taste



  1. Preheat your oven to 350°F (180°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the onions, bell peppers, and zucchini and cook until the vegetables are tender, about 5-7 minutes.
  3. Stir in the diced chicken, tomato, chili powder, cumin, garlic powder, and a pinch of salt and pepper. Cook for an additional 2-3 minutes, until the chicken is heated through.
  4. Spread a thin layer of enchilada sauce in the bottom of a 9×13-inch baking dish.
  5. To assemble the enchiladas, place a small amount of the chicken and vegetable mixture in the center of each tortilla. Top with a sprinkle of cheese. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
  6. Pour the remaining enchilada sauce over the top of the rolled tortillas and sprinkle with the remaining cheese.
  7. Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and the enchiladas are hot and bubbly.

This recipe makes 8 servings.


Calories: 150

Protein: 12 grams

Fat: 5 grams

Carbohydrates: 17 grams

Fiber: 3 grams

This recipe is a great source of protein and fiber, and it is low in fat and calories. It is a delicious and healthy meal that can be enjoyed as part of a balanced diet.


Note: You can customize this recipe by using different types of vegetables or by adding beans or tofu for extra protein. You can also use whole wheat or corn tortillas to increase the fiber content of the dish.