White Chicken Enchiladas

Name: White Chicken Enchiladas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 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 fat-free sour cream; 2 jalapeno peppers, seeded and chopped; 1/4 teaspoon cayenne pepper; 1/2 cup shredded reduced-fat cheddar cheese

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

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 fat-free sour cream
2 jalapeno peppers, seeded and chopped
1/4 teaspoon cayenne pepper
1/2 cup shredded reduced-fat cheddar cheese

Directions

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.
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.
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.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

2 each: 405 calories, 10g fat (5g saturated fat), 108mg cholesterol, 435mg sodium, 35g carbohydrate (0 sugars, 3g fiber), 40g protein.

Originally published as White Chicken Enchiladas in Light & Tasty June/July 2003

Reviews

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Average Rating:

Debglass11

May 4, 2017

We loved these! Like some of the other reviewers, I did not use reduced or fat-free ingredients. Instead, I used the regular full-fat versions. I used more chicken than the recipe called for, so increased filling ingredients to accommodate that. The only changes I made were to use a green instead of red pepper, served the jalapenos on the side, and added more cheese by sprinkling some on the filling in each tortilla before rolling up. I really loved the cream cheese in these enchiladas! Will make again!
hicks91

Jun 8, 2016

Needs more seasoning. Would cut in 1/2 for smaller version. But very good!
bonnieholmes77

Sep 9, 2013

Lacks flavor, but I think I can fix it by adding a few ingredients.
gmarquez1976

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.
clbrill

Jan 10, 2013

Simple enough to do and was well worth it.
maggieT85

Oct 1, 2012

Recipe of Love! Everyone will enjoy.
pkimber

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!
wenwic

Jun 13, 2011

I omit the green onions and red peppers, and add an extra dash of cayenne, diced green chilis, and diced jalepenos. I also use whole wheat tortillas. They are great!
Alice Leonetti

Jan 13, 2011

Excellent blend of flavors! I omitted the red pepper and added chopped green chilies. Husband says this recipe is a keeper!
poohbeardot

Nov 29, 2010

Make this recipe often. It is requested often. Use regular not reduced fat anything and leave out the Jalopenos and top with my home made canned salsa