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 Healthy Request cream of chicken soup; ½ cup nonfat sour cream; 1 tablespoon butter; 1 small onion, chopped; 1 (15 1/4 ounce) can corn, drained; 1 (15 ounce) can black beans; 2 teaspoons chili powder; 1 teaspoon cumin; 4 chicken breasts, cooked and diced; 1 (4 ounce) canof chopped green chilies; 12 flour tortillas; 1 cup shredded fat-free cheddar cheese, separated; 1 (10 ounce) can enchilada sauce

Servings: persons

1 (10 3/4 ounce) can Healthy Request cream of chicken soup
½ cup nonfat sour cream
1 tablespoon butter
1 small onion, chopped
1 (15 1/4 ounce) can corn, drained
1 (15 ounce) can black beans
2 teaspoons chili powder
1 teaspoon cumin
4 chicken breasts, cooked and diced
1 (4 ounce) canof chopped green chilies
12 flour tortillas
1 cup shredded fat-free cheddar cheese, separated
1 (10 ounce) can enchilada sauce

1
Heat oven to 375-degrees.
2
In a bowl, mix soup, sour cream, corn, black beans, cumin, diced chicken, green chilis, and half of cheese.
3
Heat butter in a pan; add onion and chili powder; cook until tender.
4
Add chicken mixture to pan, heat.
5
Spread 1/4 cup mix along center of each tortilla.
6
Roll, place seam side down in baking dish.
7
Pour enchilada sauce over enchiladas.
8
Bake, covered, for 15 minutes.
9
Uncover, sprinkle cheese, continue cooking until melted.

1560

kcal

Calories

Fat

242

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 13 ingredients. The key ingredients include: 1 (10 3/4 ounce) can Healthy Request cream of chicken soup, ½ cup nonfat sour cream, 1 tablespoon butter, 1 small onion, chopped, 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