Chicken Echiladas

4.3 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 255.7
  • Total Fat: 13.4 g
  • Cholesterol: 51.1 mg
  • Sodium: 609.3 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 11.2 g
  • Protein: 20.2 g

View full nutritional breakdown of Chicken Echiladas calories by ingredient

Number of Servings: 10


    1 cup Onion chopped
    1 can Green Chili Peppers, diced
    1 cup Green bell pepper strips
    1 can Black beans
    2 cloves Garlic
    2 cups Roasting Chicken, light meat chopped or diced
    2 cups Colby and Monterey Jack Cheese shredded, divided
    10 Tortillas - Low Carb
    1 can Cream of Chicken Soup (10.75 oz)
    1 cup Sour Cream, reduced fat


In large pan saute onions until soft. Add green chilies, green bell peppers, black beans, garlic chicken and one cup of cheese. Stuff the tortillas and place in greased 9X13 baking dish. In small bowl, mix soup and sour cream. Spread over enchiladas. Top with remaining cheese and bake in oven at 350 degrees covered for 20 to 25 minutes, uncover and brown cheeses slightly.

Number of Servings: 10

Recipe submitted by SparkPeople user ANGIEBOLES.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    This was absolutly delicious! My fiancee took one bite and all I heard was MMMMM! It is definatly a re-make in my house. Oh , It was the first time I had black beans!
    Keep those recipes coming!
    - 1/31/09

  • no profile photo

    Very Good
    I've been craving something creamy and cheesy, so I made this tonight using leftover turkey that I'd had in the freezer since Thanksgiving. It turned out well. We also used whole wheat tortillas and weren't a fan of their flavor. I would make it again; DH requested the bell peppers cut smaller. - 1/22/09

    Reply from ANGIEBOLES (1/23/09)
    You can also prep this and place in the freezer, but don't add the soup-sour cream to the top. When ready to eat, just thaw in fridge, add the soup and bake as usual. I've had one last for a couple of weeks, but I wouldn't freeze it much past there. :)

  • no profile photo

    sounds great - I'm making it for dinner tonight! - 1/22/09

  • no profile photo

    Delicious very eay to make. Even our son ate it and he doesn't eat ADULT food - 1/18/09