Makeover Chicken Cheese Enchiladas Recipe
Makeover Chicken Cheese Enchiladas Recipe photo by Taste of Home
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Makeover Chicken Cheese Enchiladas Recipe

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4.5 13 18
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This made-over recipe features all the cheesy, savory goodness of the original in a much lighter form. Now Diane Witmer's family in Spencer, Wisconsin can enjoy these enchiladas for dinner with all the taste, but none of the guilt!
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES: 6 servings


  • 1-1/2 cups (12 ounces) reduced-fat sour cream
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1 can (4 ounces) chopped green chilies
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 4 cups cubed cooked chicken breast
  • 1 cup (4 ounces) shredded reduced-fat Monterey Jack or Mexican cheese blend, divided
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
  • 12 fat-free flour tortillas (6 inches), warmed
  • 4 green onions, thinly sliced

Nutritional Facts

2 each: 508 calories, 18g fat (11g saturated fat), 123mg cholesterol, 1164mg sodium, 40g carbohydrate (6g sugars, 2g fiber), 46g protein.


  1. In a large bowl, combine the sour cream, soup, chilies and olives. Set aside 1-1/2 cups for topping. Add the chicken, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese to remaining soup mixture.
  2. Spoon about 1/3 cup chicken mixture down the center of each tortilla; roll up tightly. Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Top with reserved soup mixture.
  3. Bake, uncovered, at 350° for 35 minutes. Sprinkle with remaining cheeses; top with onions. Bake 10-15 minutes longer or until cheese is melted. Yield: 6 servings.
Originally published as Makeover Chicken Cheese Enchiladas in Light & Tasty June/July 2007, p8

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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chandra_24 User ID: 7042813 97225
Reviewed Jan. 21, 2013


PEACEANGEL24 User ID: 1861565 158272
Reviewed Feb. 6, 2012

"I did use half fat free sour cream and it worked fine. these were awesome even better the next day."

lindsgiles User ID: 5395561 159453
Reviewed Sep. 1, 2011

"To make even healthier I use whole wheat tortillas and substitute the sour cream with non-fat plain greek yogurt. These are extremely easy to make and taste delicious."

grandkidbabies User ID: 3386470 143193
Reviewed Jan. 5, 2011

"Brown your chicken in either taco seasoning or enchilada seasoning, like Schilling"

mrex User ID: 5012778 143192
Reviewed Oct. 17, 2010

"A serving is 2 enchiladas. Just have one and you're fine."

mrex User ID: 5012778 64840
Reviewed Oct. 17, 2010

"The easiest way to make this recipe healthier is 1/2 the cheese and sour cream. Carb wise, use smaller tortillas... Otherwise, Yum!"

mtande4 User ID: 5392185 165381
Reviewed Sep. 21, 2010

"i spiced up mine by adding some chopped jalapenos with the mixture and pan frying the chicken in crushed red peppers and i found some jalapeno chedder wraps that make these perfect."

Nefertiti83 User ID: 5109590 112243
Reviewed Sep. 19, 2010

"It was a little bland for my tastes so I think the next time I make this, I will add some seasonings to spice it up."

ZumaCook User ID: 4318856 208152
Reviewed Apr. 28, 2010

"This is def a family favourite! :) It's a lil fatty so I only make it once every 2 weeks.... we've not once had leftovers. mmm DELISH! Instead of buying Monterey Jack & Cheddar Cheese I just buy a bag of Mexican Taco Cheese and it makes this recipe twice as good!!!"

LARJO User ID: 4669808 92967
Reviewed Apr. 21, 2010

"Very good and easy to make, I will make again!"

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