Creamy Chicken Enchiladas Recipe

Rating

100% would make again

"This casserole has so much zesty Mexican flavor that my husband doesn't even realize it's a low-fat dish," says Shirley Meyer of Alden, Minnesota. "With its creamy sauce made from soup and cheeses, it tastes like a calorie-laden meal when it's not."

This recipe is:

Healthy

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  • 6 Servings
  • Prep: 25 min. Bake: 20 min.

Ingredients

  • 1 small onion, chopped
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 cup (8 ounces) fat-free sour cream
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
  • 6 fat-free flour tortillas (8-1/2 inches)
  • 2 cups cubed cooked chicken breast

Directions

  • In a skillet or saucepan coated with cooking spray, saute onion until tender. Remove from the heat. Add soup, tomatoes, sour cream, 3/4 cup cheddar cheese and 3/4 cup mozzarella cheese; mix well. Place 3 tablespoons on each tortilla; top with 1/3 cup chicken. Roll up tightly.
  • Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Top with remaining soup mixture; sprinkle with remaining cheeses. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 6 servings.

Nutritional Analysis: One serving equals 362 calories, 10 g fat (5 g saturated fat), 66 mg cholesterol, 1107 mg sodium, 37 g carbohydrate, 2 g fiber, 32 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.

Creamy Chicken Enchiladas published in Quick Cooking November/December 2001, p15

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Reviews for Creamy Chicken Enchiladas (2)

Creamy Chicken Enchiladas

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Reviewed on Jul. 31, 2009 by cheriwinkle

To 'whateverfood': Shirley Meyer noted this was a LOW FAT recipe. Many of us do not have to watch our salt or can work it into our day. If the sodium content doesn't work for you, find another recipe and spare us your rudeness please. This is an excellent recipe that goes together quickly. I add a clove of minced garlic-or for hurry-up times I use 1 tsp. onion powder for the onion and 1/2 tsp. garlic powder-and I add 1/2 tsp. cumin and a dash of cayenne. (We like it spicy.) I also like to sub. 2% Mexican 4 blend shredded cheese for the mozzarella. Use rotisserie chicken or the new packaged chicken strips for quick chicken options.

Reviewed on Sep. 29, 2008 by whateverfood

Yeah, and about half the RDA of sodium...(it's not just in the soup and canned tomato/pepper- it's in the sour cream, cheeses and FLOUR tortillas)- Research!

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