Low-Fat Chicken Enchiladas Recipe

Still cheesy and delicious, but with much less fat than a regular recipe.

Toni Spilsbury | Flickr.com

How To Make Low-Fat Chicken Enchiladas

You don't have to go for a restaurant-quality enchilada recipe with this tasty and easy-to-make Low-Fat Chicken Enchiladas.

Prep: 35 mins
Cook: 25 mins
Total: 1 hr


  • 1 lb boneless skinless chicken breast, or turkey, poached
  • 14 oz Campbell's Healthy Request Cream of Mushroom soup
  • 1 onion, chopped
  • 1 green chili, diced
  • 12 oz evaporated skim milk
  • 8 oz low-fat cheddar cheese
  • 1 pkg corn tortilla
  • 1 cup low-fat Monterey jack cheese


  1. Preheat oven to 350 degrees F.

  2. Shred poached chicken and set aside.

  3. Heat rest of ingredients (except cheese and tortillas) in a saucepan and set aside.

  4. Spray a 9x13-inch pan with Pam.

  5. Heat corn tortilla.

  6. Place chicken and sauce down the middle.

  7. Roll and place in pan.

  8. Pour remaining sauce over top of enchiladas and top with cheese.

  9. Bake until bubbling and lightly brown.


  • Sugar: 6g
  • :
  • Calcium: 354mg
  • Calories: 237kcal
  • Carbohydrates: 10g
  • Cholesterol: 59mg
  • Fat: 9g
  • Fiber: 1g
  • Iron: 1mg
  • Potassium: 464mg
  • Protein: 28g
  • Saturated Fat: 5g
  • Sodium: 735mg
  • Vitamin A: 352IU
  • Vitamin C: 3mg
Nutrition Disclaimer
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