Chicken Enchiladas

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 304.0
  • Total Fat: 11.9 g
  • Cholesterol: 83.5 mg
  • Sodium: 476.7 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 2.0 g
  • Protein: 30.7 g

View full nutritional breakdown of Chicken Enchiladas calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 8


    3 lb. boneless chicken breast halves
    1/2 cup sour cream
    2 Tbsp Fage 2% Greek Style Yogurt
    1 cup Sargento Reduced Fat 4 Cheese Mexican,
    made with 2% Milk, shredded
    1 Tbsp dried parsley
    1/2 tsp dried oregano
    1/2 tsp ground black pepper
    1/2 cup water
    1 Tbsp chili powder
    1 1/2 tsp garlic powder
    12 ea Mission yellow corn torilla
    8 oz Old El Paso mild taco sauce
    10 oz Old El Paso enchilada sauce
    1 cup Sargento Reduced Fat 4 Cheese Mexican,
    made with 2% Milk, shredded


Preheat oven to 350 degrees F (175 degrees C).

Boil chicken breast until no longer pink. Drain & shred.

In a medium, non-stick skillet over medium heat, combine shredded chicken, reduced fat sour cream, yogurt, 1 cup cheese, parsley, oregano and ground black pepper. Heat until cheese melts.

Stir in sauce, water, chili powder, and garlic powder.

Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with remaining sauce from pan and 1 cup of cheese.

Bake uncovered in the preheated oven 20 minutes.

Cool 10 minutes before serving.

Serves 8 people.

Number of Servings: 8

Recipe submitted by SparkPeople user PETITECHIC.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.