Low Fat Chicken Enchiladas

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 364.8
  • Total Fat: 9.6 g
  • Cholesterol: 71.5 mg
  • Sodium: 407.2 mg
  • Total Carbs: 35.1 g
  • Dietary Fiber: 0.4 g
  • Protein: 26.8 g

View full nutritional breakdown of Low Fat Chicken Enchiladas calories by ingredient
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Number of Servings: 5


    1 lb chicken breast, cooked (either left over or cooked fresh)
    2 Tb Fresh cilantro
    2 C salsa
    2/3 C low fat cream cheese, softened
    2 Tb fat free greek yogurt (or low fat sour cream)
    4 scallions, chopped
    1 tsp cumin or taco seasoning
    1 can Old El Paso Green Chilis (or 4 Tb worth)
    1 Jalepeno pepper, seeded and finely chopped (optional)
    1/4 C low fat cheddar cheese
    5 brown rice tortillas


Brown rice tortillas tend to break apart easily, so if you'd prefer to make a gluten-inclusive recipe, feel free to use whole wheat tortillas instead.


1. Preheat oven to 350 degrees. Combine cilantro, cream cheese, yogurt, scallions, cumin, chilis, and jalepeno in a bowl. Blend well.
2. Fold in chicken.
3. In a shallow casserole dish, layer 1 C salsa. Warm the tortilla in the microwave so they fold easier.
4. Add 1/4 - 1/3 chicken mixture to each tortilla. Roll up, and place seam-side-down into casserole dish.
5. Top with remaining salsa. Bake a 350 for 20 minutes. Remove from oven and add cheese. Place back in oven for remaining 10 minutes and cook until cheese is bubbly. Remove from oven, let rest 5 minutes before serving.

Serving Size: Makes 5 Enchiladas

Number of Servings: 5

Recipe submitted by SparkPeople user MORNINGGLORY609.

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