Awesome and Easy Chicken Enchiladas (Reduced Fat)

photo by lazyme





- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
4-8
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
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
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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
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Tweaks
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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.
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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
LifeIsGood
United States
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!