Heidi's Low-Fat Chicken Enchiladas

Heidi's Low-Fat Chicken Enchiladas

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 418.0
  • Total Fat: 14.7 g
  • Cholesterol: 94.0 mg
  • Sodium: 795.0 mg
  • Total Carbs: 37.1 g
  • Dietary Fiber: 2.9 g
  • Protein: 35.3 g

View full nutritional breakdown of Heidi's Low-Fat Chicken Enchiladas calories by ingredient
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Introduction

Still enjoy Mexican food with this delicious, filling, low-fat Chicken Enchilada. Serve with your favorite home-made or store-bought salsa. Still enjoy Mexican food with this delicious, filling, low-fat Chicken Enchilada. Serve with your favorite home-made or store-bought salsa.
Number of Servings: 8

Ingredients

    8 Tortillas (low carb tortilla)
    5 large chicken breasts
    1 packet taco seasoning, or similar seasonings
    Cooking Spray
    2 cup chopped onion
    2 cup chopped bell peppers
    4 garlic cloves, crushed
    1.2 cup chopped, fresh cilantro
    1 1/2 cups low-fat sour cream
    2 cups Shredded Low-Fat 4 Cheese Mexican Cheese
    1 t. cumin
    2 t. salt
    1 t. pepper
    1 t. garlic powder
    1 t. onion powder
    Pinch cayenne pepper, or to taste
    1 quarts Pacific Natural Foods Organic Roasted Red Pepper and Tomato Soup
    7 ounce cans of diced green chilis
    1 T. Tapatio Hot Sauce, or to taste

Tips

Top with green onions and black olives, if desired.


Directions

1.) Season chicken breasts with half* a packet of taco seasoning. Grill until finished, set aside to cool, and then shred with two forks

2.) Preheat oven to 400 degrees

3.) Combine soup, diced green chilis, and hot sauce in large sauce pan and bring to boil

4.) Sautee onions, bell peppers, and garlic in frying pan with a little cooking spray until onions are lightly browned

5.) Mix sautéed veggies with low-fat sour cream, chicken, cilantro, spices, other half of taco seasoning packet, and 1 cup of the cheese

6.) Spoon 1 cup of soup mixture into bottom of glass baking dish

7.) Spread 2/3 cup chicken mixture in the middle of each tortilla and roll into a small burrito. Place seam down into baking dish

8.) Spoon more soup mixture onto enchiladas and sprinkle with remaining cheese

9.) Place foil over dish and bake for 20 minutes, removing foil for last 5 minutes.


Serving Size: Makes 8 Enchiladas

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Member Ratings For This Recipe


  • Very Good
    excellent recipe! we followed to the letter and topped with the black olives and green onions - wouldn't change a thing! - 8/18/13

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