White Chicken Enchiladas Recipe
White Chicken Enchiladas Recipe photo by Taste of Home

White Chicken Enchiladas Recipe

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A thick and creamy sauce covers these corn tortillas that are filled with tender chunks of chicken. To suit our family's tastes, I usually leave out the red peppers and cumin. —Sharon Welsh of Onsted, Michigan
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 6 servings

Ingredients

  • 12 white or yellow corn tortillas (6 inches)
  • 4 ounces reduced-fat cream cheese
  • 1 tablespoon plus 1 cup fat-free milk, divided
  • 1 teaspoon ground cumin
  • 4 cups cubed cooked chicken breast
  • 1/2 cup chopped green onions
  • 1/2 cup chopped sweet red pepper
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1 cup (8 ounces) fat-free sour cream
  • 2 jalapeno peppers, seeded and chopped
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup shredded reduced-fat cheddar cheese

Nutritional Facts

One serving (2 enchiladas) equals 405 calories, 10 g fat (5 g saturated fat), 108 mg cholesterol, 435 mg sodium, 35 g carbohydrate, 3 g fiber, 40 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1 fat-free milk, 1/2 fat.

Directions

  1. Wrap tortillas in foil. Bake at 350° for 10 minutes or until softened. Meanwhile, in a large bowl, combine the cream cheese, 1 tablespoon milk and cumin until smooth. Stir in chicken. In a nonstick skillet coated with cooking spray, saute onions and red pepper until softened. Stir into chicken mixture.
  2. In another bowl, combine the soup, sour cream, jalapenos, cayenne and remaining milk. Stir 2 tablespoons soup mixture into chicken mixture. Place 1/3 cup of chicken mixture down the center of each tortilla; roll up.
  3. Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Top with remaining soup mixture. Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as White Chicken Enchiladas in Light & Tasty June/July 2003, p31

Nutritional Facts

One serving (2 enchiladas) equals 405 calories, 10 g fat (5 g saturated fat), 108 mg cholesterol, 435 mg sodium, 35 g carbohydrate, 3 g fiber, 40 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1 fat-free milk, 1/2 fat.

This recipe pairs well with a sweet white wine.

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Reviews for White Chicken Enchiladas

AVERAGE RATING
   (22)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 9, 2013

Lacks flavor, but I think I can fix it by adding a few ingredients.

MY REVIEW
Reviewed Apr. 18, 2013

This is good if you don't use all that fat free/low fat phood! use real food that is not artificially sweetend or all that good fat taken out. if you are so worried about your fat intake then get off your butt and get some physical exercise.

MY REVIEW
Reviewed Jan. 10, 2013

Simple enough to do and was well worth it.

MY REVIEW
Reviewed Oct. 1, 2012

Recipe of Love! Everyone will enjoy.

MY REVIEW
Reviewed Mar. 31, 2012

This recipe is constantly requested at my house. I usually add more spice by adding green chili's, more jalapenos, chili/cayenne powder. It is ALWAYS a hit!

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