Chicken Enchilada Low Cal Recipe

Name: Chicken Enchilada Low Cal Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp. plus 1 teaspoon low cal butter; 10 ounce. cooked chicken, shredded; 1/4 c. diced onion; 1/4 c. skim lowfat milk; 1/4 c. tomato sauce; Dash salt, pepper, oregano & garlic pwdr; 1 can minced green chilies; 6 ounce. (plus) Cheddar or possibly Monterey Jack, grated; 6-8 corn or possibly flour tortillas; Garnish:; Black olives, lettuce, tomato

Servings: persons

1 tbsp. plus 1 teaspoon low cal butter
10 ounce. cooked chicken, shredded
1/4 c. diced onion
1/4 c. skim lowfat milk
1/4 c. tomato sauce
Dash salt, pepper, oregano & garlic pwdr
1 can minced green chilies
6 ounce. (plus) Cheddar or possibly Monterey Jack, grated
6-8 corn or possibly flour tortillas
Garnish:
Black olives, lettuce, tomato

1
In a skillet heat butter.
2
Saute/fry onions.
3
Add in chicken and green chilies.
4
Cook 5 min.
5
Cover, set aside.
6
In a saucepan heat lowfat milk, tomato soup and seasonings.
7
Bring to a slow boil.
8
Add in chicken mix, blend thoroughly, cover and simmer 5 min.
9
Preheat oven to 350 degrees.
10
Spray 2 qt casserole with non-stick spray.
11
Roll chicken mix inside tortillas.
12
Place in casserole dish.
13
Top with cheese.
14
Bake 20 min.
15
Garnish.
16
Sauce on side: Delmonte Mexican style stewed tomatoes.
17
Add in jalapenos to sauce or possibly chicken if you like.

877

kcal

Calories

Fat

117

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.

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 11 ingredients. The key ingredients include: 1 tbsp. plus 1 teaspoon low cal butter, 10 ounce. cooked chicken, shredded, 1/4 c. diced onion, 1/4 c. skim lowfat milk, and more.

Yes, Chicken Enchilada Low Cal Recipe 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!