SkinnyFabulous Chicken Enchilada Skillet

(RECIPE included, below) This is a sponsored post. All my opinions are my own. I was so excited when La Tortilla Factory contacted me and asked if I would create a recipe for their website. Just so you all know, I’d never agree to do this and share the recipe I created with you, unless I really liked their products. And, I LOVE their tortillas! Be sure to scroll down to get my NEW Chicken Enchilada Skillet recipe!
La Tortilla Factory’s line of tortillas are fantastic!!! They were founded in 1977 by Jose and Mary Tamayo. As tortilla pioneers, in 1991 La Tortilla Factory introduced the first fat free flour tortillas (in the world) and, five years later, the first low carb/low fat tortillas. They were the first to bring gluten free tortillas, extra virgin olive oil wraps, and fiber and flax corn tortillas to the market. With all these choices, they claearly have a yummy tortilla to meet any diet!
***Plus…Show La Tortilla Factory how you’ll live a leaner life in 2016 and you could win a $250 gift card for designer workout clothes and FREE low carb tortillas! Enter on Instagram (@latortillafactory) with #leanerlife #latortillafactory.  Good Luck Everyone!!!
SkinnyFabulous Chicken Enchilada Skillet
The wonderful flavors of an enchilada are made quickly in this one-pan wonder! Torn tortillas are used and not just any tortillas. I used a wonderful organic corn and wheat blend from La Tortilla Factory. These are extra soft and flavorful. Much better than typical corn tortillas. Each super hearty, fiber-rich serving has 380 calories and 9 grams of fat. Dinner on the table in 35 minutes and absolutely delicious!
SkinnyFabulous Chicken Enchilada Skillet

Helpful Tips About this Recipe

Makes 5 servings. Each serving, ~ 1½ cups, including toppings (but not optional sour cream or yogurt)

Shopping Tips
La Tortilla Factory products are distributed nationwide at most major retailers and many independent grocery stores as well. Every retailer stocks their tortillas differently, so if you don’t find them in “the normal spot,” please check for them in the ethnic aisle, deli/bakery department, and for gluten-free friends, the gluten-free aisle.
I found a wonderful selection at my local Vons/Safeway.
Be sure to check out La Tortilla Factory’s website for their complete product line and where you can buy them.

WW SmartPoints 
SKINNY FACTS: for 1 skinny serving
380 calories, 9g fat, 3g sat. fat, 60mg chol, 36g prot, 40g carbs, 5g fiber, 1,025mg sodium, 4g sugar


SkinnyFabulous Chicken Enchilada Skillet

SkinnyFabulous Chicken Enchilada Skillet

No ratings yet
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 5
Calories 380 kcal


Ingredients for Enchilada:

  • cups onions, diced 
  • 1 teaspoon olive oil
  • 1 pound chicken breasts (boneless, skinless) diced into small pieces
  • 1 teaspoon garlic, minced
  • 8 (2 packages) La Tortilla Factory’s organic white corn tortillas,   cut or torn into bite-size pieces, see shopping tips below
  • ½ teaspoon cumin
  • 1 can (10 oz. each) Ro*Tel Original Diced Tomatoes & Green Chilies, undrained
  • 1 can (10 oz. each) red enchilada sauce (mild or medium)
  • 1 can (8 oz. each) tomato sauce

Ingredients for Topping:

  • 1 cup reduced-fat cheddar cheese, shredded
  • cup grape or cherry tomatoes, chopped
  • cup romaine lettuce, shredded
  • 5 tablespoons fat-free sour cream or fat-free plain yogurt, optional


  • In a microwave-safe bowl or plate, add onions and cook for 2-3 minutes to soften.
  • Coat a large nonstick pan with cooking spray. Add 1 teaspoon olive oil and heat in pan. Add chicken, garlic, and cooked onions. Cook over medium-high heat, stirring often until chicken is completely white. Use a spatula to keep turning over while cooking. Stir in 8 tortillas, torn or cut into pieces, and cumin. Continue to cook for about 5 minutes, until tortillas are soft. Stir often.
  • Pour undrained tomatoes, enchilada sauce, and tomato sauce over chicken/tortilla mixture. Mix well. Cover pan and continue to cook over low heat, about 5 minutes.
  • To serve: add about 1½ cups of enchilada mixture to each bowl. Top each with 3 tablespoons cheese. Mix in a bit to melt. Top cheese with ¼ cup tomatoes and ¼ cup lettuce. Finally, top with 1 tablespoon sour cream or yogurt, if desired. Repeat with each serving.
  • Any leftover enchilada mixture freezes great.


Serving: 1.5cupsCalories: 380kcalCarbohydrates: 40gProtein: 36gFat: 9gSaturated Fat: 3gCholesterol: 60mgSodium: 1025mgFiber: 5gSugar: 4gPlus Points: 10
Tried this recipe?Let me know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating