Chicken Chile Recipes

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!

I am a big fan of the sour cream green chile sauce, no so much the red.. and this recipe will send you back for seconds!!

I love the flavors of a Chile Relleno at a Mexican restaurant. Gooey cheese, crispy crust, flavorful peppers - Yum! With this recipe, I decided to reverse the process for a more healthful but still delicious combination.

From Good Housekeeping
4 WW points per serving

My wife tried this on me and the six kids we still have at home. Everyone loved it! Right amount of spicy. She served cilantro, fresh lime (for squeezing into chili), jalapeno slices, black olives, and cheese on the side. Though the directions said to put the cheese into the chili, she did not, so the calorie calculations did not include that. I'm hoping she'll fix this weekly!

This method is so popular, especially in Southern California, that large chains have thrived selling chile-rubbed chicken to happy patrons. For best flavor, let the chicken marinate in the rub overnight in the refrigerator. Serve with lime wedges and fresh salsa.

PointsPlus™ Value: 8
Servings: 4
Preparation Time: 20 min
Cooking Time: 5 min
Level of Difficulty: Moderate


Roasted chiles, fresh chives and creamy avocado top these quick-to-assemble wraps. They beat plain grilled chicken sandwiches any day!

Easy to make, family loves it.

Yummy option to enchiladas

This is a slightly altered Old El Paso recipe. Lower in Fat and Calories by far.

Six ingredients make this tasty dinner dish

Corn tortillas layered with chicken, corn, olives, onions, hot peppers, mexican cheese topped with a med. hot red chile enchilada sauce.

Spicy Stew that proves that Crock Pots are the 8th world wonder.

I have always loved chicken and avocado enchiladas when I go to some of my favorite mexican restaurants. Wouldn't have ever dreamed I could make them at home! They were delicious! We will be having this a lot! Check out more of my recipes at www.savoreachsecond.com

This is oh so yummy!

Low-fat chicken enchiladas made with mild green chiles and creamy, delicious chicken rolled in a fresh corn tortilla, smothered in smooth mild green chile enchilada sauce and sprinkled with cheese.

This is a regional favorite where I live, but most places make it with pork which I don't care for. I talked hubby into making it with chicken instead and this is his recipe.

"Just about every New Mexican home has a favorite version of this recipe. In the old days, canned soup was not available, but now cooks have the convenience of canned cream of chicken soup. Leftover turkey works in this recipe, too. If you assemble the casserole the day before, cover with cooking spray-coated foil. When ready to serve the make-ahead, chilled dish, bake 1 hour; then uncover and bake an additional 30 minutes or until the cheese is bubbly and browning." --Theresa Marquez

The ingredients are what came up on the recipe calculator. I used 16 oz of Herdez Salsa Verde, 8 oz shredded white cheddar, 3 poblano peppers (charred, peeled, and diced)

Low fat, high protein.

A low-carb casserole that will please even the non-dieters.

The chiles can be found at any international market. To lighten the calorie load, I use 2% Mexican blend shredded cheese and 1% milk. Also, to speed this recipe up, I often use chicken breasts off an already-cooked rotisserie from the store.

For added panache, serve it in
bread bowls.

This casserole is perfect when served with shredded lettuce and diced tomatoes.

This salad is FULL of flavor and very nutritious.

This is an old recipe of mine that I changed to a lower fat version. My husband loves it and likes me to add a small can of jalapeno peppers to spice it up.

This is also a very good size serving - you will be full and satisfied.