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Makeover Chicken Cheese Enchiladas

 Makeover Chicken Cheese Enchiladas
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!
6 ServingsPrep: 25 min. Bake: 45 min.


  • 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


  • 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.
  • 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.
  • Bake, uncovered, at 350° for 35 minutes. Sprinkle with remaining
  • cheeses; top with onions. Bake 10-15 minutes longer or until cheese

2 of 2

Makeover Chicken Cheese Enchiladas (continued)

Directions (continued)

  • is melted. Yield: 6 servings.
Nutritional Facts: 2 enchiladas equals 508 calories, 18 g fat (11 g saturated fat), 123 mg cholesterol, 1,164 mg sodium, 40 g carbohydrate, 2 g fiber, 46 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.