Low-Fat Chicken Enchiladas Recipe

Name: Low-Fat Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz. no-fat sour cream; 3 c. evaporated skim milk; 2 cans chicken broth; 1 can enchilada sauce (mild); 4 skinned chicken breasts or 1 turkey breast; 1 onion, diced; 1 (12 or 16 oz.) pkg. shredded low-fat cheese; canola oil (for frying and sauteing); 1 pkg. corn tortillas (1 doz.); 1 to 2 Tbsp. chicken bouillon granules; salt and pepper to taste

Servings: persons

8 oz. no-fat sour cream
3 c. evaporated skim milk
2 cans chicken broth
1 can enchilada sauce (mild)
4 skinned chicken breasts or 1 turkey breast
1 onion, diced
1 (12 or 16 oz.) pkg. shredded low-fat cheese
canola oil (for frying and sauteing)
1 pkg. corn tortillas (1 doz.)
1 to 2 Tbsp. chicken bouillon granules
salt and pepper to taste

1
Filling:
2
(Use 1 to 2-quart saucepan.)
3
Saute onions in 1 to 2 tablespoons canola oil until onions are soft.
4
Add chicken or turkey (cut into 1-inch pieces) and cook until meat is white in color.
5
Season meat with chicken bouillon granules and salt and pepper to taste.
6
Add sour cream and enchilada sauce.
7
Mix well and place on very low heat to keep warm.

862

kcal

Calories

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 8 oz. no-fat sour cream, 3 c. evaporated skim milk, 2 cans chicken broth, 1 can enchilada sauce (mild), and more.

Yes, Low-Fat 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.

Low-Fat Chicken Enchiladas

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