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    You are in: Home / Recipes / Low Fat Chicken Enchiladas Recipe
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    Low Fat Chicken Enchiladas

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on March 10, 2008

      This was really great. It smelled incredible while cooking! I could only find the very small corn tortillas and had to use about 8 to use up all of the filling. I used about 1 cup of salsa. The only thing is the use of salsa and the white sauce turns this a funky pink!

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    • on May 27, 2007

      These are just wonderful--great tasting, easy to make, and healthy too!! I was looking for (and not finding) a skillet enchiladas recipe that didn't use canned soup when I came across this one--so I made this in a large skillet. The enchiladas were probably more moist than if they'd been baked, but the flavor was still exceptional. And it was easier than baking (we have an old oven that takes forever to heat up!). I'll be making this again soon! Thanks Little Bee!!!

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    • on June 20, 2006

      This is very tasty, I used one packet of tortillas (10 in packet), a 400 gram tin black beans, the equivalent in frozen thawed corn and a jar of salsa...used 2 cooked chicken breasts and 1 cup of lite sour cream. It was delicious!

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    Nutritional Facts for Low Fat Chicken Enchiladas

    Serving Size: 1 (222 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 304.5
     
    Calories from Fat 96
    31%
    Total Fat 10.6 g
    16%
    Saturated Fat 4.8 g
    24%
    Cholesterol 62.5 mg
    20%
    Sodium 192.9 mg
    8%
    Total Carbohydrate 25.3 g
    8%
    Dietary Fiber 3.9 g
    15%
    Sugars 5.2 g
    21%
    Protein 27.0 g
    54%

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