Creamy Chicken Enchiladas

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 410.5
  • Total Fat: 12.5 g
  • Cholesterol: 94.7 mg
  • Sodium: 1,408.6 mg
  • Total Carbs: 33.8 g
  • Dietary Fiber: 5.2 g
  • Protein: 41.2 g

View full nutritional breakdown of Creamy Chicken Enchiladas calories by ingredient
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Healthy, creamy, and as spicy (or not) as you like. Healthy, creamy, and as spicy (or not) as you like.
Number of Servings: 6


    1/4 cup Swanson Natural Goodness chicken broth
    1/4 cup salsa
    1 cup salsa
    1 can cream of chicken condensed soup (calculated with 98% fat free campbell's. Use healthy request to cut sodium)
    1/2 cup taco or enchilada sauce (I like Ortega)
    chili powder & cumin (about 1 teaspoon each)
    1-2 lbs boneless skinless chicken breast
    6-8 whole wheat tortillas
    1 cup shredded cheese (pepperjack and cheddar work well)
    8 oz. cottage cheese (calculated with 1%)
    garnishes; sour cream, salsa, guacamole, veggies


In a saucepan combine 1/4 cup salsa, chicken broth, and spices; add chicken after rinsing. Cover and simmer until chicken is fully cooked and sauce is reduced. Shred chicken with 2 forks and mix into reduced sauce. Combine cottage cheese, cream of chicken, remaining salsa, and taco sauce in blender until smooth. Mix 1 cup of cheese mixture, 1/2 cup shredded cheese, and chicken until well combined. Pour enough cottage cheese mixture into the bottom of a glass casserole dish to cover, roll tortillas with 1/6-1/8 of chicken and cheese mixture and place seal down in dish. Cover enchiladas with remaining cottage cheese sauce and spread with a spatula to cover any exposed tortilla. Top with remaining shredded cheese.

Cover and bake 20-30 minutes at 350 degrees. Remove cover and bake another 10-20 minutes to brown cheese.

1 serving is 1 tortilla, 1/6 chicken mixture, and about 1/2 tablespoon extra sauce if desired.

Number of Servings: 6

Recipe submitted by SparkPeople user MRSCLOSE.

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