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: 1 pkg. fat-free flour tortillas; 1 Tbsp. margarine; 1 (10 3/4 oz.) can fat-free condensed cream of chicken soup; 1 fresh garlic clove, minced; 1 (4 oz.) can diced green chilies, drained; 1/2 c. non-fat sour cream; 1 1/2 c. cubed, cooked chicken breast (without skin); 1 c. (4 oz.) reduced-fat shredded Cheddar cheese; 1/2 c. chopped onion; 1/4 c. skim milk

Servings: persons

1
Remove tortillas from refrigerator; set aside.
2
Heat oven to 350u00b0.
3
In nonstick skillet, melt margarine.
4
Cook onion and garlic until tender.
5
Stir in green chilies, sour cream and soup; mix well.
6
Reserve 3/4 cup sauce; set aside.
7
Stir in chicken and 1/2 cup cheese to remaining sauce in skillet.
8
Warm tortillas according to package directions.
9
Fill tortillas with chicken mixture; roll up.
10
Place seam-side down in ungreased 12 x 8-inch baking dish.
11
In small bowl, combine reserved sauce and milk; spoon over rolled tortillas.
12
Top with remaining 1/2 cup cheese. Bake for 30 to 35 minutes or until bubbly.

725

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

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 10 ingredients. The key ingredients include: 1 pkg. fat-free flour tortillas, 1 Tbsp. margarine, 1 (10 3/4 oz.) can fat-free condensed cream of chicken soup, 1 fresh garlic clove, minced, 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.

That's it — enjoy your meal!

Low-Fat Chicken Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions