Total Time
Prep 15 mins
Cook 39 mins

These enchiladas are so good and easy to make! This is comfort food! It is pretty rich and fattening so I lightened the original recipe up by using olive oil and lowfat ingredients. The taste is not compromised at all.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Spray a large baking dish with cooking spray.
  3. In a medium saucepan over medium heat,heat the olive oil and saute the green onion until tender (about 3 to 4 minutes).
  4. Add the garlic, then stir in the green chiles, cumin, cream of chicken soup and sour cream.
  5. Mix well.
  6. Reserve 3/4 of this sauce and set aside.
  7. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese.
  8. Stir together.
  9. Fill each flour tortilla with the chicken mixture and roll up.
  10. Be careful not to overfill.
  11. Place seam side down in the prepared baking dish.
  12. In a small bowl combine the reserved 3/4 of the sauce with the milk.
  13. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar.
  14. Bake in preheated oven 30-36 minutes until cheese is bubbly.
  15. Garnish with tomatoes, lettuce, salsa, or anything you like.


Most Helpful

This was really good. I used leftover grilled chicken and used a Mexican blend cheese and used sweet onions rather than green, but other than that, I followed the recipe exactly. I did use chopped tomatoes, lettuce and some picante sauce for topping after dishing it up. I served it with Mexican Rice, recipe # 36011 which was very good also. I will make this again.

NancyF August 23, 2006

This was such a great dish! I added some chopped red and yellow peppers with the green onions to soften, and also added some jalapeno puree to the sauce for a little more zip. It got rave reviews from all diners. Thanks for sharing this recipe!

Titanium Chef May 08, 2006

Great flavor and easy to make. I garnished the enchiladas with lettuce, tomato, onion, salsa and a few jalapeno slices for an extra kick. We loved this low-fat version of a Mexican classic.

AlisonAnn March 14, 2006

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