Chicken Enchiladas Casserole - Lower Fat Version

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 359.7
  • Total Fat: 10.2 g
  • Cholesterol: 92.1 mg
  • Sodium: 732.2 mg
  • Total Carbs: 27.7 g
  • Dietary Fiber: 4.7 g
  • Protein: 37.0 g

View full nutritional breakdown of Chicken Enchiladas Casserole - Lower Fat Version calories by ingredient
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This is the chicken enchiladas casserole with low-fat ingredients substituted. This is the chicken enchiladas casserole with low-fat ingredients substituted.
Number of Servings: 12


    6 chicken breasts
    24 corn tortillas
    1 cup low-fat sour cream
    1 can cream of chicken, 98% fat-free
    1 can chicken broth
    2 cans green chiles
    1 cup shredded low-fat cheddar cheese


Cook and dice chicken. Heat sour cream, cream of chicken, chicken broth and green chiles in a large saucepan. Add chicken and heat through.

In a 9x13 pan, layer 6 tortillas, chicken mixture and sprinkle cheddar cheese. Do this four times.

Bake at 375° for 35 minutes.

Makes 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user JAZZSIREN.

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Member Ratings For This Recipe

  • 1 of 1 people found this review helpful
    This was great!I stewed chicken breasts in oven with fresh cilantro, oregano, parsley, garlic - reduced the tortillas (10), used skim milk instead of sour cream and the juice from the chicken (lower sodium) in lieu of broth. Stirred chicken with soup mixture for each layer, put cheese only on top. - 5/22/10

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  • Incredible!
    1 of 1 people found this review helpful
    Delicious i made this last night for my wife she loved it! - 11/14/08

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  • I make chicken enchiladas like this all of the time. You can do it with leftover turkey also. I sometimes use a can of cream of mushroom also. I roll chicken, chiles, and a little of the soup mixture in whole wheat tortillas. I love it! - 1/31/11

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  • I boiled the chicken first, then shredded it. I did not get 4 layers, but it was delicious. will definitely be making again. - 1/3/10

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  • Made this tonight. I used 4 large boneless chicken breasts that were more shredded than diced. There's no way that 4 layers would have fit in the pan - it would have been overflowing. Maybe it would have worked better if I followed the recipe exactly and used 6 diced chicken breasts? Will try again. - 1/21/09

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