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White Chicken Enchiladas

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

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.

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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.

  • tdogg3030
    Aug 17, 2013

    No comment left

  • GandPsmom
    Jun 23, 2013

    No comment left

  • 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.

  • ConnieK
    Aug 18, 2012

    No comment left

  • freakychicktmm
    Apr 9, 2012

    No comment left