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Favorite Creamy Chicken Enchiladas

 Favorite Creamy Chicken Enchiladas
"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."
6 ServingsPrep: 25 min. Bake: 20 min.


  • 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


  • 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.

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Favorite Creamy Chicken Enchiladas (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.