Awesome and Easy Chicken Enchiladas (Reduced Fat)

Recipe by LifeIsGood
READY IN: 40mins


  • 8
    (12 inch) flour tortillas (or 12 small)
  • 3
    cooked chicken breast halves, shredded (you could also try this using a cooked rotissiere chicken, I'm guessing you'll need approx. 3-4 cups)
  • 1
    cup onion, chopped
  • 2
    cups monterey jack cheese, shredded
  • 1
    (10 3/4 ounce) can reduced-fat cream of chicken soup
  • 1
    (4 ounce) can chopped green chilies


  • Preheat oven to 400 degrees F.
  • Divide the shredded chicken, onions and 1 cup of the cheese equally into each tortilla. (This doesn't have to be exact or perfect here!).
  • Roll them each tightly and place seam-side down into a greased (cooking spray) 9x13 baking dish.
  • Prepare the sauce by combining soup, sour cream and green chilis (for a hotter recipe also add 1/4 cup finely chopped jalapenos).
  • The sauce should be of a thick gravy-like consistency. You may need to add a little water to thin it out (I usually add about 1/2 a can of water to reconstitute the soup).
  • Pour sauce over the rolled tortillas.
  • Bake for about 20 minutes.
  • Remove from oven and top with remaining cheese.
  • Return to oven until the cheese melts.
  • Ole!