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Favorite Creamy Chicken Enchiladas Recipe

Read Reviews (8)
4.86 8
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"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."
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 6 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
Originally published as Creamy Chicken Enchiladas in Quick Cooking November/December 2001, p15

Nutritional Facts

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.

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Favorite Creamy Chicken Enchiladas(8)

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 3, 2014

One of the first recipes I made when I received the 2001 Quick Cooking Cookbook and still making these 13 years later. Very yummy.

MY REVIEW
Reviewed Sep. 24, 2012

I have made this recipe many times and I LOVE IT. Definitely a keeper. Anytime someone mentions that they like Mexican food I immediately suggest this. Souperb (pun intended).

MY REVIEW
Reviewed Sep. 17, 2011

Made this tonight and it was so very delicious. Printing this recipe as a keeper.

One the of best mexican dishes we have had.

Thank You Melissa R.

MY REVIEW
Reviewed Mar. 14, 2011

This is a wonderful recipe...one I keep going back to for no fail quick and easy enchiladas. My kids love it too and they can be a bit picky!

MY REVIEW
Reviewed Nov. 10, 2010

I made this in my Crock Pot! I cooked the canned goods with 3 chicken breasts for 4 hrs on high. I then chopped the meat up right in the crock, and added the rest of the ingredients. I used 4 corn tortillas, cut up into little pieces. I also added a can of corn and french style green beans. I cooked it on high for about another hr or two. Most of my kids had seconds! This casserole was easier than rolling them up. I will make it in the crock from now on and next time I will add all of the ingredients in the beginning to see how it turns out. I'll just have to cut up the meat before serving. It's much easier for me that way.

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