Low-Fat Chicken Enchiladas

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 253.7
  • Total Fat: 6.3 g
  • Cholesterol: 49.9 mg
  • Sodium: 511.8 mg
  • Total Carbs: 25.0 g
  • Dietary Fiber: 2.6 g
  • Protein: 23.9 g

View full nutritional breakdown of Low-Fat Chicken Enchiladas calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 8


    1 pound Boneless Skinless Chicken Breast, poached
    2 (14 oz) cans Campbell's Healthy Request Cream of Mushroom Soup
    1 cup Onion, chopped
    1/2 cup Green Chili Peppers, canned
    1 (12 oz) can Nonfat Evaporated Milk
    1/2 cup Lowfat Cheddar Cheese
    1 cup Lowfat Monterey Jack Cheese
    8 Corn Tortillas


Preheat oven to 350 degrees F.

Shred poached chicken and set aside. Heat soup, onions, green chili peppers, and milk in saucepan and set aside. Spray a 9" x 13" pan with PAM. Heat corn tortillas for 15 seconds in microwave.

Place chicken and sauce down middle of each tortilla, roll and place in pan. Pour remaining sauce over top of enchiladas and top with cheese.

Bake until bubbling and lightly brown.

Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user DMOSELEY081702.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.