Chicken & Chile Enchiladas

Chicken & Chile Enchiladas
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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 175.2
  • Total Fat: 8.4 g
  • Cholesterol: 36.3 mg
  • Sodium: 337.5 mg
  • Total Carbs: 13.2 g
  • Dietary Fiber: 1.0 g
  • Protein: 10.8 g

View full nutritional breakdown of Chicken & Chile Enchiladas calories by ingredient


This is a slightly altered Old El Paso recipe. Lower in Fat and Calories by far. This is a slightly altered Old El Paso recipe. Lower in Fat and Calories by far.
Number of Servings: 20


    1 lb. Cooked Chicken Breast
    2 10oz cans Green Chile Enchilada Sauce
    1 4.5oz can Chopped Green Chiles
    8oz Neufchatel Cheese Low Fat Cream Cheese
    1/2 cup Sour Cream
    20 Corn Tortillas
    8 oz Fiesta/Mexican Blend Cheese


Heat Oven to 400 and lightly spray 13x9" baking pan. Add 1/2 cup of Green Chile Enchilada Sauce to cover bottom of pan.
Chop up cooked chicken and add to pan with cubed cream cheese and chiles. Cook and stir until cream cheese is melted and blended.
Seperate the filling into two halfs, each half will make 10 enchiladas.
Spoon about 1 1/2 TBS filling on corn tortilla and sprinkle with the cheese blend. Roll up and lay seam dow in pan. It's a squeeze, but they will all fit.
Pour remaining enchilada sauce slowly over tops being sure to get some between each enchilada.
Bake for 25 minutes then sprinkle any leftover cheese on top and return to off oven to allow cheese to melt.
I also like a small can of chopped black olives on top, but it's optional.

Number of Servings: 20

Recipe submitted by SparkPeople user MUM2FIVE.