Creamy Chicken Enchiladas (low fat version)

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 280.3
  • Total Fat: 12.1 g
  • Cholesterol: 64.0 mg
  • Sodium: 934.3 mg
  • Total Carbs: 24.0 g
  • Dietary Fiber: 1.5 g
  • Protein: 20.6 g

View full nutritional breakdown of Creamy Chicken Enchiladas (low fat version) calories by ingredient
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Number of Servings: 7


    1 cup Lowfat Sour Cream
    1 can Fat Free Condensed Cream of Chicken Soup
    1 cup Medium Pace Picante Sauce
    2 cups chopped, cooked chicken
    1 Cup shredded Monterray Jack Cheese
    1 tsp. chili powder
    7 Fajita size flour tortillas (about 6 inch diameter)
    Optional: Chopped spring onions


Boil 3 flash frozen Tyson chicken breasts to obtain 2 cups of chopped chicken meat.


Combine the soup, salsa, sour cream and chili powder.
In a separate bowl, combine the chicken and cheese and stir in one cup of the soup/salsa/sour cream mixture.
Spoon the filling divided evenly into 6-7 tortillas.
Spread 2 tablespoons of the remaining sauce mixture into a small glass baking dish.
Arrange the rolled enchiladas seam side down in the pan.
Top with the remaining sauce.
Bake uncovered for 40 minutes at 350 degrees F.
Garnish with spring onions and serve with tortilla strips, refried beans, or other side dish of choice.

Serving Size: Makes 7 enchiladas

Number of Servings: 7

Recipe submitted by SparkPeople user KAYEATHOME.

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