Chicken and Cheese Enchiladas (Low-Fat version)

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 259.6
  • Total Fat: 8.0 g
  • Cholesterol: 49.8 mg
  • Sodium: 798.6 mg
  • Total Carbs: 25.3 g
  • Dietary Fiber: 3.4 g
  • Protein: 20.2 g

View full nutritional breakdown of Chicken and Cheese Enchiladas (Low-Fat version) calories by ingredient
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Number of Servings: 7

Ingredients

    14 Mission Yellow Corn Extra Thin Tortillas
    4 cups chopped chicken
    1 tsp. chopped garlic
    1 Tbsp. Smart Balance Light butter
    1/2 cup shredded Sargento's reduced fat Mexican-style cheese
    5 thin slices Muenster cheese, chopped
    1 cup fat-free Tillamook sour cream
    1 cup Pace Picante mild salsa
    1 can 98% fat free Campbell's Cream of Chicken soup
    2 tbsp. chili powder

Directions

Chop chicken into small bite-size pieces. Saute in 1 tbsp butter with 1 tsp garlic (I also add salt, pepper, garlic powder, cumin and chili powder to taste).

Mix sour cream, Pace Picante salsa, cream of chicken soup and chili powder is small bowl.

Put cooked chicken, 1.5 cups of salsa mix, and both cheeses in a medium bowl and mix thoroughly. Warm tortillas in microwave. Spray 9x13 baking pan with non-stick cooking spray.

Roll up enchiladas and place in baking pan. Spread remaining slasa mix on top of enchiladas. Bake at 350 F for 40 minutes (covered with foil).

Makes 7 servings of 2 enchiladas each.

Number of Servings: 7

Recipe submitted by SparkPeople user TBPLAYER.

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