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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 252.0
  • Total Fat: 9.3 g
  • Cholesterol: 57.1 mg
  • Sodium: 342.8 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 2.1 g
  • Protein: 24.4 g

View full nutritional breakdown of Low-Fat Cheesy Chicken Enchiladas With Creamy Green Chile Sauce calories by ingredient
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Low-Fat Cheesy Chicken Enchiladas With Creamy Green Chile Sauce

Submitted by: BETHPROVERBS31
Low-Fat Cheesy Chicken Enchiladas With Creamy Green Chile Sauce

Introduction

My favorite dish at a local Mexican restaurant is their Chicken Enchiladas with Creamy Green Chile Sauce. I had to try and find a way to lower the fat and sodium so I could enjoy these without the guilt! I tweaked that recipe a bit to lower the sodium and fat, and came up with a winner! My husband and teen daughter gobble these up! My favorite dish at a local Mexican restaurant is their Chicken Enchiladas with Creamy Green Chile Sauce. I had to try and find a way to lower the fat and sodium so I could enjoy these without the guilt! I tweaked that recipe a bit to lower the sodium and fat, and came up with a winner! My husband and teen daughter gobble these up!
Number of Servings: 8

Ingredients

    8 six inch corn tortillas
    2 cups hot water, placed in bowl
    2 cups cooked, diced chicken breast
    1 medium onion. diced
    2 cups low-fat shredded cheddar or colby cheese
    1 cup (8 ounces) light sour cream
    4 ounces Neufchatel cheese (low-fat cream cheese), cubed
    1/3 cup canned green chiles (do not drain)
    1/2 cup Swanson 99% Fat Free Chicken Broth
    1 tbsp fresh or dried cilantro
    1 tbsp cumin powder
    1 tsp red or cayenne pepper
    Butter flavor non-stick cooking spray

Directions

1. Spray large (10x15) baking dish with cooking spray.
2. Dip each tortilla quickly in hot water to soften. Let water drip off before following next step!
3. One at at a time, lay softened tortillas in baking dish and fill with chicken, onion, and cheese. Roll and place seam side down, side by side in single layer in baking dish.
4. In large saucepan heat broth, cilantro, cumin, and red/cayenne pepper until hot. Add sour cream, cream cheese, and canned green chiles. Heat until cream cheese is melted and everything is incorporated well, stirring frequently. (If sauce seems a little thin, you may thicken with a small amount of cornstarch whisked into sauce.)
5. Pour sauce over enchiladas in pan. Bake at 350 degrees F for about 15-20 minutes. Serve and enjoy!
*Serve with a side of shredded lettuce and diced tomatoes and low-fat re-fried beans or low-fat Mexican rice, if desired.*

Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user BETHPROVERBS31.






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Member Ratings For This Recipe


  • Very Good
    8 of 8 people found this review helpful
    Made this last night, I highly recommend baking this covered then removing the foil for the last 5 minutes, uncovered came out dry, but still tasted good! Added green chilies to the chicken mixture. Sauce was excellent! - 11/6/09

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  • Good
    4 of 5 people found this review helpful
    To keep the tortillas from falling apart, warm them up to soften them. Don't dip them in water. Don't warm them in microwave because they will toughen up as they cool. If you don't have a gridle to warm them on, just use a regular pan on the stove top and flip the tortillas a couple times. - 4/30/09

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  • Very Good
    3 of 4 people found this review helpful
    These were very good. I added 3 finely minced cloves of garlic...otherwise, left the recipe as is. You didn't say, but the chicken breast must be cooked before placing in tortillas w/other ingredients...I assume you meant this anyway. - 1/26/09

    Reply from BETHPROVERBS31 (1/27/09)
    Yes, *cooked* chicken must be placed in the tortillas. Thanks. I corrected it in the recipe. I am glad you enjoyed them!


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  • Very Good
    2 of 2 people found this review helpful
    I cooked my chicken in a slow cooker, which made it very easy to shred. I also added some wilted spinach to each to give it some veggies. Overall, very good, I will make again! - 3/1/12

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  • Incredible!
    2 of 2 people found this review helpful
    I just made these last night and was so impressed with how good these were! The sauce is so flavorful. I added some fresh spinach to the filling. YUM! The only thing I would do differently next time is saute the onions for a couple minutes beforehand. They were still a bit crunchy for my liking. - 5/17/11

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  • Incredible!
    2 of 2 people found this review helpful
    To keep the chicken from becoming too dry put a spoon or two of sour cream (just enough to moisten the chicken) in with the chicken and cheese before rolling into the tortilla. I also dip the tortilla into the chicken broth to add extra flavor. This receipe is AWESOME! - 3/24/11

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  • Incredible!
    2 of 2 people found this review helpful
    SO GOOD! I was not expecting this to be so good. Mine weren't dry at all, I put it in at 350 for 12 min and they still had some moistness. I used canned green chili sauce. I went on a cleaning rage in the fridge and threw out the sour cream and it was even good without that. Def make again. - 8/5/10

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  • 2 of 2 people found this review helpful
    This is one of my favorite enchilada recipes. My husband even had seconds! Love this recipe! - 2/9/09

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  • Incredible!
    1 of 1 people found this review helpful
    A bit of work, but absolutely worth it! These were superb. I used blue corn tortillas and made the recipe exactly. I softened the tortillas in water, it worked great. (Don't use the microwave, they will get rubbery). DH and 3 year old both loved it. Thanks BETHPROVERBS31! - 7/10/11

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  • Very Good
    1 of 1 people found this review helpful
    This was delicious. The entire family loved it! I sauted onions and added chopped peppers to filling. Also I did not dip tortillas in water. I worked with them dry-it was fine. - 7/13/10

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  • Very Good
    1 of 1 people found this review helpful
    Very good! This was a big hit with my husband, especially because of the spice! A little hot for me, but I still enjoyed every bite! Even though I placed the corn tortillas in hot water before putting the enchiladas together, they still fell apart. Didn't ruin the taste though! - 2/4/09

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  • Incredible!
    1 of 1 people found this review helpful
    Made half a recipe for my daughter and I and we loved it! Easy, quick and delicious! It's a keeper! - 1/27/09

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  • Incredible!
    1 of 1 people found this review helpful
    I love this recipe!!! Next time I will only bake it for 10-15 minutes as it came out a bit dry but still delicious! I used half the cheddar and could barely taste it, I think it could be omitted and not missed at all. I want to try with Jalapenos as well instead of green chilis! YUMMY! - 1/26/09

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  • Have made this several times with ground turkey. It is always a hit when I bring it to a gathering. - 11/21/13

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  • very easy to make, used flour tortillas, was able to add lots of chicken, onion, cheese. will double sauce next time. makes kitchen smell good. great do-head meal, since i work nights. - 6/12/13

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  • You can heat the broth and spices and use it to dip the tortillas instead of water, before adding the s. cream. In a restaurant they'll use hot broth or hot oil for dipping. This sounds yummy, I've added it to my recipe stash! For us I'll use 2 whole cans of chiles, one in filling and one in sauce. - 4/18/13

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  • I made this last night for my picky teenage daugher and my spicy food loving husband. It was delicious and they cleaned the pan, there was not a single morsel left over. Great recipe and good for picky eaters. - 11/26/12

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  • Great recipe. Didn't have chilies but it turned out delicious without them. Already requested to make it again later this week. - 10/19/12

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  • Very nice, we quite enjoyed it....way fewer calories thaour other family favorite...lasagne - 6/14/12

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  • Wow! These were super yummy!! Not too spicy since it is easy to control the heat. I used chicken I cooked in the crockpot with salsa and everyone loved it. - 6/6/12

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  • This recipe was awesome - 3/21/12

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  • Sooooo GOOOOOD!!!! - 11/14/11

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  • This is excellent, very easy to make. I poached the chicken with onion, garlic and taco seasoning and made it as a lasagna style dish since all the corn tortillas available were large. Sauce breaks a little but still delicious. Fresh cilantro on top would be excellent. Thanks BethProverbs31! - 9/23/11

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  • Scrumptious! My family couldn't believe this was low-fat. My husband said that we could have this at least once a week from now on! - 9/15/11

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  • I just made this for dinner tonight with Spanish Rice as a side dish. My husband said it was very tasty. He also added that it was good enough to be served in our favorite Mexican restaurant. Definitely a do-again! I may use La Tortilla Factory tortillas next time. - 7/13/11

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