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Nutritional Info
  • Amount Per Serving
  • Calories: 351.3
  • Total Fat: 9.8 g
  • Cholesterol: 85.6 mg
  • Sodium: 660.5 mg
  • Total Carbs: 30.4 g
  • Dietary Fiber: 5.0 g
  • Protein: 36.2 g

View full nutritional breakdown of Creamy Chicken Enchiladas calories by ingredient
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Creamy Chicken Enchiladas


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Introduction

By using nonfat sour cream and yogurt, this recipe greatly reduces the amount of fat in the dish. By using nonfat sour cream and yogurt, this recipe greatly reduces the amount of fat in the dish.

Ingredients

    • 1 1/2 cups cooked chicken breast, shredded into bite-sized pieces
    • 4 cups torn fresh spinach leaves
    • 2 green onions, thinly sliced
    • 1 8 oz. carton of nonfat sour cream
    • 1/4 cup plain, nonfat yogurt
    • 2 tablespoons whole grain flour
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon salt
    • 1/2 cup 1% milk
    • 1 jalapeño pepper, seeded and minced
    • 6 whole wheat tortillas, 6-8 inces in diameter
    • 1/2 low fat shredded cheddar cheese

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Directions

1. In a medium sized saucepan, cook fresh spinach with a small amount of water, covered, for 5 minutes on medium-high heat.



2. In a large bowl, combine cooked chicken, spinach and green onions. Mix well and set aside.



3. Make the sauce: In a medium sized bowl, combine sour cream, yogurt, flour, cumin and salt. Add milk and jalapeño pepper and mix well.



4. Pour half the sauce into the chicken and spinach mixture and mix well. Divide the filling among the tortillas. Fold opposite ends of a tortilla up about 1 inch over filling then fold the left and right sides over the folded end, overlapping.



5. Place filled tortillas, seam sides down on an ungreased rectangular baking dish.



6. Spoon remaining sauce over the tortillas and bake, uncovered, in a 350° F oven for about 20 minutes or until heated through.



7. Sprinkle with cheddar cheese and let stand for 5 minutes.



8. Top with salsa and chopped green onions as desired and serve.



Serves 6.



Reprinted with permission by Public Health – Seattle & King County









TAGS:  Poultry |

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Member Ratings For This Recipe



  • 3 of 3 people found this review helpful
    I have a similar recipe from my favorite Tex-Mex restaurant. If you want more sauce, add a can of low fat cream of chicken soup. If you want more spice, then add chopped onions, tomatoes and salsa on top and serve with rice and black beans. - 3/5/09

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  • Good
    3 of 4 people found this review helpful
    Anybody who is from or has even visited New Mexico KNOWS that this recipe requires Green Chili! You can use mild or hot depending on your taste but no enchilada should be made without it. - 3/5/09

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  • Incredible!
    1 of 1 people found this review helpful
    I also added a can of green chilies. This recipe is a keeper! - 3/5/09

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  • Very Good
    1 of 1 people found this review helpful
    This was very tasty. Thanks for the recipe. I cut back on the cumin and add cilantro, with the chili powder and paprika idea. - 3/5/09

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  • 1 of 1 people found this review helpful
    Very good. Use low fat cheese and sour cream to lower fat and calorie content. Add a few more spices to taste and can't be beat! - 3/5/09

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  • Very Good
    1 of 1 people found this review helpful
    Versatile recipe. I've made this several times. Ground chicken or turkey can be substituted and you can use a lower fat mexican cheese blend if desired. We even used corn tortillas instead of wheat. It's delicious and healthy every way! - 3/5/09

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  • Good
    1 of 1 people found this review helpful
    Needs more seasoning. - 3/5/09

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  • Good
    1 of 1 people found this review helpful
    it was good but needed some additional spices (I used chili powder and extra cumin). I also added black beans and green salsa to the filling and used a mix of cheddar, jack and mexican chihuaua cheese on top. my husband, a chef, approved. :) - 4/10/08

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  • O.K.
    1 of 1 people found this review helpful
    Healthy? Yes. Yummy? No. My three picky eaters (husband, 3yr old and 1yr old) all disliked this and I didn't care for it much either. We are big Mexican food eaters and this just didn't do it for us. Dull... mushy... almost tasteless. I do not recommend. - 3/11/08

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  • Good
    1 of 1 people found this review helpful
    I added a can of green chiles and some chili powder and made a red sauce to pour over. I also made a vegetarian pan using beans to replace the chicken. - 12/3/07

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  • O.K.
    1 of 1 people found this review helpful
    Tasted like every other LOW-CAL enchilada....was hoping it would be alittle more like the real thing. - 3/23/07

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  • Very Good
    1 of 1 people found this review helpful
    I thought it was a bit bland too, but adding more spices solve it! - 3/21/07

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  • Good
    1 of 1 people found this review helpful
    I thought the recipe was a little bland as written. We have made it with red enchilada sauce and green enchilada sauces. It's also good with red and green pepper filling with the chicken. - 3/19/07

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  • This recipe was wonderful! And simple! - 4/16/13

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  • These were good but I think I prefer a red sauce. - 4/1/11

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  • Delicious. Added extra spice to prevent blandness. Also added tomato, mushrooms and sweet red pepper to the chicken mix, used all greek yogurt (no sour cream), served with salsa and avocado on top. Took 7 tortillas to fit all the chicken mix. Husband liked but said it was a bit mushy. Cook shorter? - 4/22/10

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  • yum! - 3/31/10

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  • I am trying this one today. - 2/19/10

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  • My husband and I both loved this recipe, and he asked if I could make it for him every week, and he is typically a white bread, meat eater who loves lots of fatty sauces on his meals. - 1/20/10

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  • I made these with quite a few changes/additions and they came out great! I added shredded carrots and extra onions and spices and herbs, and since I did not have the recommended green chiles on hand I added a can of hot peppers. I subbed cottage cheese for yogurt since we were out of yogurt. Yum! - 1/17/10

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  • I have made this a couple times now and my kids are so happy with it. It's a creamy recipe without all the fat associated with the creamy sauces. I would add roasted chili's to it as well and I only added jalapeno's to half of them since the kids don't like the heat. - 10/4/09

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  • This was quite good with the extensive additions and changes I made. I added a whole bunch of cilantro in and on them, as well as extra spices. I used Greek yogurt instead of plain yogurt and added refried beans to the sauce as well as scraped the tortillas with beans before rolling them. - 8/6/09

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  • these were outstanding! I used a rotisserie chicken from walmart and it was so easy and delicious!! will make these frequently! I also added chopped canned jalapenos instead of fresh, maybe that made the difference with the flavor! - 5/3/09

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  • This was really good. I read some reviews that said it was too bland but I didn't find it bland at all. I did add a can of diced green chillies to it, so maybe that helped. Hubby loved it too. Will definitely be making this again. - 4/8/09

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  • This is a great recipe, my 6 & 8 yr old loved them. During this season of Lent I made them substituting the chicken w/shrimp. - 4/3/09

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