Still cheesy and delicious, but with much less fat than a regular recipe.
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
Ingredients
- 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
Instructions
-
Preheat oven to 350 degrees F.
-
Shred poached chicken and set aside.
-
Heat rest of ingredients (except cheese and tortillas) in a saucepan and set aside.
-
Spray a 9x13-inch pan with Pam.
-
Heat corn tortilla.
-
Place chicken and sauce down the middle.
-
Roll and place in pan.
-
Pour remaining sauce over top of enchiladas and top with cheese.
-
Bake until bubbling and lightly brown.
Nutrition
- 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
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