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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."
  • 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 fat-free sour cream
  • 1 cup shredded reduced-fat cheddar cheese, divided
  • 1 cup shredded part-skim mozzarella cheese, divided
  • 6 fat-free flour tortillas (8-1/2 inches)
  • 2 cups cubed cooked chicken breast

Directions

  • 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 13x9-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.

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Reviews

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Average Rating:
  • DeliciouslyResourceful_Gina
    Apr 30, 2017

    These were fantastic. They were flavorful but not really spicy. That is perfect because I was a little worried they would be too spicy for my two-year-old. He devoured them. I will make these repeatedly but I will change the proportions for our tastes. I will double the filling and use two extra tortillas. They were scrumptious as is but there was a lot of sauce vs. filling.

  • sjpoor
    May 13, 2014

    Tried this tonight with some left over roast chicken (probably a little more than the 2 cups called for). Added the Rotel tomatoes with chilis that says "hot" on the label. Didn't have any mozzarella cheese so grated some pepperjack cheese and used some sharp cheddar that I had on-hand. Also added a can of drained sliced olives. WOW! was this good. My husband, who wouldn't eat an enchillada if his life depended on it said to keep this recipe and make it often! We really enjoyed it and will definitely make it often. Served it with a can of re-fried fat free beans that I dressed up with salsa and topped with cheddar cheese. A great meal.

  • STE01001
    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.

  • muttaeous
    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).

  • vwgirl9
    Aug 28, 2012

    No comment left

  • rocklandbaker
    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.

  • ksandjs1
    Aug 10, 2011

    No comment left

  • kpioch
    Mar 26, 2011

    No comment left

  • dmellmer
    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!

  • bluebirdjohnson7
    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.