Awesome and Easy Chicken Enchiladas (Reduced Fat)

"This is a fantastic little recipe for sour cream and chicken enchiladas. I've seen some similar recipes posted at 'Zaar but not this exact one. This turns out perfect every single time. It's also easy to double the recipe so you can serve a larger group. I'm always asked for this recipe and it's so easy! It's very mild. If you like spicy/hot you could add some chopped jalapenos (see directions). Can make ahead and freeze - just take it out the night before to thaw in your refrigerator, then follow cooking instructions. *Prep and cooking times do not include cooking the chicken breasts.*"
 
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photo by lazyme photo by lazyme
photo by lazyme
photo by AZPARZYCH photo by AZPARZYCH
photo by Mantarae photo by Mantarae
photo by Mantarae photo by Mantarae
photo by Boomette photo by Boomette
Ready In:
40mins
Ingredients:
7
Serves:
4-8
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ingredients

  • 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 cup fat free sour cream
  • 1 (4 ounce) can chopped green chilies
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directions

  • 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!

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Reviews

  1. Fantastic chicken enchiladas and so easy to make. Used mild green chilies and about 2 3/4 cup of cheese. Topped with a spoonful of sour cream and a side of mild salsa. Good eating! Made and reviewed for the Autumn Harvest Game.
     
  2. I got only 6 tortillas (small) and used almost 2 chicken breast that I already diced and cook. I used cheddar cheese. Since I didn't have sour cream, I used plain yogurt. And instead of green chilies, I had a can of sliced jalapenos. I used around 4 ounces. After the cheese was melted I broiled it. Very yummy! Thanks LifeIsGood :) Made for PAC spring 2011
     
  3. I made this but didn't realise my can of soup was cream of mushroom not cream of chicken (can you believe it!) It was great though and my 4 kids all ate it. What a great dish. Made for ZWT, The Fearless Red Dragons
     
  4. Yum! These were really good. I ended up having to use a combination of mozzarella and monterey cheese because I didn't have enough monterey jack. Simple and good. Thanks LifeIsGood for sharing. Made for Went to the Market tag.
     
  5. I made half of this recipe. I did not thin the sauce. At time of baking, I tented some aluminum foil over the dish to prevent drying out. I will be making this again. Thank you for sharing. Made for Recipe Swap #64 - May 2012...Group 5 - Beetroot"
     
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Tweaks

  1. I didn't have any sour cream on hand besides I try to cut the calories down as much as possible so I substituted FF plain Yogurt for the sour cream. I used cream of mushroom soup as that is what I had on hand. Used Pepper Jack cheese. I thinned the sour cream, chicken, cheese mixture with a can, ( 14 oz), of Old El Paso Enchilada Sauce. and threw in a small can of sliced black olives into the mix. Other than that I followed the recipe without the chilies. (ONLY because I didn't have any!) This recipe I thought was good, but my DH thought it was fantastic!! That's why the 5 star rating. Will definitely make this again but put some habaneros or other hot chilies in it. Thanks for the gr8 recipe.
     
  2. Whipped up a pan of these in no tima at-all since I keep already-cooked chicken in the freezer in two-cup portions. I made a total of 10 enchiladas, and made half with the chicken and half with imitation CRAB meat. We found the crab 'chiladas much tastier than the chicken--they were rather bland--they need some kind of zippy spice/herb to be added. However the CRAB 'chiladas received a * * * * * five-star rating * * * * * from the Peanut Gallery (they very much remind me of the "Cancun" served at ChiChi's years ago--but not as "sweet." I served ours on a bed of coarsely chopped romaine and baby spinach leaves. Oh, and I used "quesadilla" cheese instead of the Monterey Jack---melts very nicely....I would recommend adding the cheese sooner so it gets a bit more bubbly. Otherwise, this is a GREAT recipe. *Made for Please Review tag-game, March '08*
     

RECIPE SUBMITTED BY

Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!
 
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