Skinny Enchiladas

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 266.9
  • Total Fat: 8.5 g
  • Cholesterol: 48.9 mg
  • Sodium: 1,013.7 mg
  • Total Carbs: 32.4 g
  • Dietary Fiber: 12.8 g
  • Protein: 26.9 g

View full nutritional breakdown of Skinny Enchiladas calories by ingredient
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Number of Servings: 8


    • 16 oz. fat free sour cream
    • 1 can fat free cream of chicken soup
    • 1 tbls. fresh chopped cilantro (1/2 tbls. dried)
    • 2 1/2 cups cooked shredded chicken breast
    • 1 can Mexican Rotel
    • 1 cup chopped onions (optional)
    • 8 low carb tortillas
    • 1 cup shredded pepper jack and colby cheese blend
    • 1 can diced green chiles


In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside.

This is will get to the bubble up/boil stage quickly and make a huge hot mess if you don’t keep stirring. I learned the hard way.

Combine the chicken, rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent. Or if you omit onions like I have done, for a few minutes to blend the flavors and juices.

Warm the tortillas until flexible. (I microwave them for 10 seconds sandwiched between two damp paper towels.)

Fill each tortilla with about 2 tbls. of the chicken mixture.

Top with about 1/2-1 tablespoon of cheese (or a medium sized pinch if you measure like I do

Roll the tortilla up and place seam side down (or they will unravel and you will be annoyed.) in a 8Χ11 dish sprayed with cooking spray

Pour/Spread the sour cream sauce over enchiladas. Top with the remaining cheese.

Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.

Serving Size: 8 enchiladas

Number of Servings: 8

Recipe submitted by SparkPeople user AGGIEID.

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