Chicken And Cheese Enchiladas

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 388.1
  • Total Fat: 9.4 g
  • Cholesterol: 82.2 mg
  • Sodium: 851.0 mg
  • Total Carbs: 35.9 g
  • Dietary Fiber: 5.0 g
  • Protein: 37.9 g

View full nutritional breakdown of Chicken And Cheese Enchiladas calories by ingredient
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Number of Servings: 4


    * Cooking spray
    * 1 cup prechopped white onion
    * 1 cup prechopped bell pepper
    * 1 (10-ounce) can enchilada sauce (such as Old El Paso)
    * 2 cups chopped skinless, boneless rotisserie chicken breast (about 8 ounces)
    * 1 cup (4 ounces) preshredded, reduced-fat Mexican blend cheese, divided
    * 1/2 teaspoon ground cumin
    * 8 (6-inch) corn tortillas
    * 1/4 cup fat-free sour cream
    * 1/4 cup chopped fresh cilantro


Preheat broiler.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and pepper; sauté 2 minutes or until crisp-tender. Add enchilada sauce; bring to a boil. Cover, reduce heat, and simmer 5 minutes.

Combine chicken, 3/4 cup of cheese, and cumin, tossing well.

Wrap tortillas in paper towels; microwave at high 30 seconds or until warm. Spoon 1/4 cup chicken mixture in center of each tortilla; roll up. Place tortillas, seam sides down, in an 11 x 7-inch baking dish coated with cooking spray. Pour sauce mixture over enchiladas; broil 3 minutes or until thoroughly heated. Sprinkle remaining 1/4 cup cheese evenly over enchiladas, and broil for 1 minute or until cheese melts. Serve with sour cream and cilantro.
Nutritional Information

Number of Servings: 4

Recipe submitted by SparkPeople user HOPEFUL4KY.

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Member Ratings For This Recipe

  • very good recipe, but i added some garlic powder and pepper the second I made this recipe. My daughter loves it!! - 9/5/10

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  • Incredible!
    I tripled the ingredients and made it today for Cinco de Mayo! The only thing I did different was dry pan fried the tortillas and added cottage cheese to stretch out the chicken and cheese mixture. Thank you for sharing! - 5/4/10

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