Low-Fat Cheesy Chicken Enchiladas With Creamy Green Chile Sauce

Low-Fat Cheesy Chicken Enchiladas With Creamy Green Chile Sauce

4.4 of 5 (37)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 252.0
  • Total Fat: 9.3 g
  • Cholesterol: 57.1 mg
  • Sodium: 342.8 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 2.1 g
  • Protein: 24.4 g

View full nutritional breakdown of Low-Fat Cheesy Chicken Enchiladas With Creamy Green Chile Sauce calories by ingredient
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Introduction

My favorite dish at a local Mexican restaurant is their Chicken Enchiladas with Creamy Green Chile Sauce. I had to try and find a way to lower the fat and sodium so I could enjoy these without the guilt! I tweaked that recipe a bit to lower the sodium and fat, and came up with a winner! My husband and teen daughter gobble these up! My favorite dish at a local Mexican restaurant is their Chicken Enchiladas with Creamy Green Chile Sauce. I had to try and find a way to lower the fat and sodium so I could enjoy these without the guilt! I tweaked that recipe a bit to lower the sodium and fat, and came up with a winner! My husband and teen daughter gobble these up!
Number of Servings: 8

Ingredients

    8 six inch corn tortillas
    2 cups hot water, placed in bowl
    2 cups cooked, diced chicken breast
    1 medium onion. diced
    2 cups low-fat shredded cheddar or colby cheese
    1 cup (8 ounces) light sour cream
    4 ounces Neufchatel cheese (low-fat cream cheese), cubed
    1/3 cup canned green chiles (do not drain)
    1/2 cup Swanson 99% Fat Free Chicken Broth
    1 tbsp fresh or dried cilantro
    1 tbsp cumin powder
    1 tsp red or cayenne pepper
    Butter flavor non-stick cooking spray

Directions

1. Spray large (10x15) baking dish with cooking spray.
2. Dip each tortilla quickly in hot water to soften. Let water drip off before following next step!
3. One at at a time, lay softened tortillas in baking dish and fill with chicken, onion, and cheese. Roll and place seam side down, side by side in single layer in baking dish.
4. In large saucepan heat broth, cilantro, cumin, and red/cayenne pepper until hot. Add sour cream, cream cheese, and canned green chiles. Heat until cream cheese is melted and everything is incorporated well, stirring frequently. (If sauce seems a little thin, you may thicken with a small amount of cornstarch whisked into sauce.)
5. Pour sauce over enchiladas in pan. Bake at 350 degrees F for about 15-20 minutes. Serve and enjoy!
*Serve with a side of shredded lettuce and diced tomatoes and low-fat re-fried beans or low-fat Mexican rice, if desired.*

Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user BETHPROVERBS31.

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Member Ratings For This Recipe


  • Very Good
    8 of 8 people found this review helpful
    Made this last night, I highly recommend baking this covered then removing the foil for the last 5 minutes, uncovered came out dry, but still tasted good! Added green chilies to the chicken mixture. Sauce was excellent! - 11/6/09

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  • Good
    5 of 6 people found this review helpful
    To keep the tortillas from falling apart, warm them up to soften them. Don't dip them in water. Don't warm them in microwave because they will toughen up as they cool. If you don't have a gridle to warm them on, just use a regular pan on the stove top and flip the tortillas a couple times. - 4/30/09

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  • Incredible!
    3 of 3 people found this review helpful
    I just made these last night and was so impressed with how good these were! The sauce is so flavorful. I added some fresh spinach to the filling. YUM! The only thing I would do differently next time is saute the onions for a couple minutes beforehand. They were still a bit crunchy for my liking. - 5/17/11

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  • Very Good
    3 of 4 people found this review helpful
    These were very good. I added 3 finely minced cloves of garlic...otherwise, left the recipe as is. You didn't say, but the chicken breast must be cooked before placing in tortillas w/other ingredients...I assume you meant this anyway. - 1/26/09

    Reply from BETHPROVERBS31 (1/27/09)
    Yes, *cooked* chicken must be placed in the tortillas. Thanks. I corrected it in the recipe. I am glad you enjoyed them!


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  • Very Good
    2 of 2 people found this review helpful
    I cooked my chicken in a slow cooker, which made it very easy to shred. I also added some wilted spinach to each to give it some veggies. Overall, very good, I will make again! - 3/1/12

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