Light Chicken Enchiladas Recipe

Name: Light Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 3/4 ounce) can fat-free cream of chicken soup; 1 (10 3/4 ounce) can enchilada sauce; 1 cup shredded fat free cheese (i use sharp cheddar); 1 (4 ounce) canchopped green chilies; 1 (15 ounce) can diced tomatoes (Rotel are good); 3 boneless skinless chicken breasts; 6 -8 fat free tortillas or 6 -8 low-fat tortilla; 1 (15 ounce) can low sodium chicken broth; 1 cup chopped onion; garlic salt (optional); crushed red pepper flakes (optional); cayenne pepper (optional); salt and pepper

Servings: persons

1 (10 3/4 ounce) can fat-free cream of chicken soup
1 (10 3/4 ounce) can enchilada sauce
1 cup shredded fat free cheese (i use sharp cheddar)
1 (4 ounce) canchopped green chilies
1 (15 ounce) can diced tomatoes (Rotel are good)
3 boneless skinless chicken breasts
6 -8 fat free tortillas or 6 -8 low-fat tortilla
1 (15 ounce) can low sodium chicken broth
1 cup chopped onion
garlic salt (optional)
crushed red pepper flakes (optional)
cayenne pepper (optional)
salt and pepper

1
In a large skillet, combine chicken broth, onion, chiles and chicken.
2
Cook chicken thoroughly.
3
When done, remove chicken from skillet and shred with two forks, set aside.
4
Pour the onion, chile, chicken broth mixture in a medium sauce pan.
5
On medium heat, combine chicken, tomatoes, spices.
6
Heat until warm and combined evenly.
7
Remove mixture from heat, and let sit and cool for about 5-10 minutes.
8
Spread an even amount of the mixture in each tortilla shell, wrap and place facing down in a greased casserole pan.
9
Pour enchilada sauce and sprinkle cheese evenly over enchiladas.
10
Bake at 400 degrees for 20-25 minutes.

348

kcal

Calories

Fat

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

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 13 ingredients. The key ingredients include: 1 (10 3/4 ounce) can fat-free cream of chicken soup, 1 (10 3/4 ounce) can enchilada sauce, 1 cup shredded fat free cheese (i use sharp cheddar), 1 (4 ounce) canchopped green chilies, and more.

Yes, Light Chicken Enchiladas 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!

Light Chicken Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions