Lettuce leaves (optional replacement for tortillas)
Add the enchilada sauce to the shredded chicken and stir to combine. Heat until hot (2-3 minutes over medium heat on the stove top, or in the microwave).
Wrap tortillas in a damp paper towel, and microwave 1 minute or until warm.
Spoon about ¼ cup of the chicken onto each tortilla.
Top each taco with 1 tablespoon of cheese and 2 tablespoons of shredded lettuce.
Here is a quick and easy recipe for red enchilada sauce, if you can't find a can:Ingredients:
½ teaspoon garlic powder
1-½ tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon sugar
¼ teaspoon dried oregano
⅛ teaspoon salt, or to taste
1 (8-ounce) can tomato sauce
Combine the first 6 ingredients in a small sauce pan.
Heat over medium heat 30 seconds.
Stir in the tomato sauce.
Add 1 cup of water and mix well.
Heat until warm.
If you don’t like corn tortillas, substitute your favorite low carb flour tortilla or one that is a combination of corn and flour.For those who prefer to go no carb, use lettuce leafs in place of the tortillas.If you prefer green enchilada sauce, use that. It typically is a little spicier than the red sauce.Serving size: 2 enchilada tacos7*SmartPoints (Green plan)6*SmartPoints (Blue plan)6*SmartPoints (Purple plan)5*PointsPlus (Old plan)
Easy Skinny Chicken Enchilada Tacos
Amount Per Serving (2 enchilada tacos)
Calories 200Calories from Fat 45
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Find this recipe online: https://simple-nourished-living.com/easy-healthy-chicken-enchilada-tacos/