Cheesy Chicken Enchiladas - Light Recipe

Name: Cheesy Chicken Enchiladas - Light
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups chopped cooked chicken breast $; 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese $; 1 2/3 cups plain low-fat yogurt $; 1/3 cup butter, melted; 1/4 cup chopped onion $; 1 teaspoon minced garlic; 1/4 teaspoon freshly ground black pepper; 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request), undiluted; 1 (4.5-ounce) can chopped green chiles, drained; 8 (8-inch) flour tortillas; 1 tablespoon canola oil; Cooking spray $; 1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese $; 1/4 cup chopped green onions

Servings: persons

2 1/2 cups chopped cooked chicken breast $
2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese $
1 2/3 cups plain low-fat yogurt $
1/3 cup butter, melted
1/4 cup chopped onion $
1 teaspoon minced garlic
1/4 teaspoon freshly ground black pepper
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request), undiluted
1 (4.5-ounce) can chopped green chiles, drained
8 (8-inch) flour tortillas
1 tablespoon canola oil
Cooking spray $
1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese $
1/4 cup chopped green onions

1
1. Preheat oven to 350u00b0.
2
2. Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.
3
3. Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla. Add tortilla to pan; cook 5 seconds on each side or until toasted and soft. Remove from pan; arrange 1/2 cup chicken mixture down center of tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9-inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas, remaining oil, and remaining chicken mixture. Spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and bake at 350u00b0 for 20 minutes. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.

1542

kcal

Calories

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1/2 cups chopped cooked chicken breast $, 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese $, 1 2/3 cups plain low-fat yogurt $, 1/3 cup butter, melted, and more.

Yes, Cheesy Chicken Enchiladas - Light falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheesy Chicken Enchiladas - Light

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions