Chicken Enchiladas (Lower Carb-Less Fat)

READY IN: 45mins
Recipe by Stoblogger

Using low-carb tortillas and fat-free cream cheese cuts some of the calories from this scrumptious version of chicken enchiladas. You won't miss the calories! This recipe was adapted from Old El Paso Chicken Enchiladas.

Top Review by kim_christa

I wasn't sure about this recipe...I've never used the green enchilada sauce before and was not sure if I would like the low carb, low fat wrong, these are very good for being low carb and low fat. My family is not a fan of the cilantro, so that is the only thing I would cut back on for next time, otherwise they are creamy with the mixture of fat free cream cheese and the mozzarella mixed right in with the chicken and I did use a little more of the mozzarella for the top, but I would highly recommend if you are looking for a healthier version of this classic Mexican dish!

Ingredients Nutrition


  1. Heat oven to 350°.
  2. Spray 11"X 7" glass baking dish with cooking spray.
  3. In blender or food processor, place enchilada sauce, cilantro, parsley, lime juice and garlic. Cover; blend on high speed about 30 seconds or until smooth.
  4. In microwavable bowl place cream cheese and microwave for about 30 seconds or until it reaches spreadable consistency but not hot. Mix chicken, green chiles, and 3/4 cup of the shredded cheese into the softened cream cheese.
  5. Divide chicken mixture among tortillas. Roll tortillas around chicken mixture; place seam side down in baking dish. Pour sauce mixture over enchiladas.
  6. Cover; bake 20 minutes. Sprinkle with remaining 1/4 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted.
  7. Optional: Brown under broiler a couple of minutes if desired.
  8. Serve with lime wedges. Garnish with additional cilantro sprigs if desired.

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