Best Low Fat Chicken Enchiladas Recipes

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LOW-FAT SOUR CREAM CHICKEN ENCHILADAS



Low-Fat Sour Cream Chicken Enchiladas image

I have been looking for a great restaurant-quality sour cream sauce enchilada recipe and was handed this one from a friend's grandma. It was exactly what I wanted and so simple to make! If you don't like really spicy foods, the optional items listed can be removed from the recipe and the dish is just as yummy!

Provided by CourtneyR

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 8

Number Of Ingredients 10

1 (16 ounce) container fat-free sour cream
1 (10.75 ounce) can reduced-fat cream of chicken soup
1 tablespoon chopped fresh cilantro
cooking spray (such as Pam®)
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 cup shredded cooked chicken, or more to taste
1 cup chopped onion
1 (4 ounce) can diced green chiles
8 flour tortillas
2 cups shredded Colby-pepperjack cheese, divided

Steps:

  • Mix sour cream, cream of chicken soup, and cilantro in a saucepan over medium heat; cook, stirring occasionally, until heated through, 3 to 5 minutes. Remove from heat.
  • Spray a large skillet with cooking spray; add tomatoes with green chile peppers, chicken, onion, and green chiles. Cook and stir mixture over medium heat until onion is transparent, 5 to 10 minutes.
  • Place tortillas on a microwave-safe plate; heat in the microwave until warm and flexible, about 10 seconds.
  • Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11-inch baking dish with cooking spray.
  • Spoon 2 to 3 tablespoons chicken mixture down the center of each tortilla; sprinkle filling with about 1 tablespoon Colby-pepperjack cheese. Roll each tortilla around the filling and place seam side down into the prepared baking dish. Top tortillas with sour cream sauce; sprinkle remaining cheese over sour cream layer.
  • Bake in the preheated oven until sauce is bubbling and cheese is melted, 25 to 30 minutes.

Nutrition Facts : Calories 413.1 calories, Carbohydrate 43.8 g, Cholesterol 57.2 mg, Fat 16.5 g, Fiber 2.8 g, Protein 21.9 g, SaturatedFat 9.2 g, Sodium 1052.8 mg, Sugar 7.9 g

LOW FAT CHICKEN ENCHILADAS WITH HIGH FAT TASTE.



Low Fat Chicken Enchiladas With High Fat Taste. image

I came up with this tonight to see if I can enjoy enchilada's while trying to cut fats. It turned out to be delicious and did not taste low fat at all :) Easy tripled or doubled

Provided by MarraMamba

Categories     Chicken

Time 55m

Yield 3-4 enchiladas

Number Of Ingredients 11

1 boneless skinless chicken breast (cooked and shredded approx 1 cup)
1 tablespoon fresh cilantro (optional)
2 cups fat free salsa
1/3 cup low-fat cream cheese, softened
1 tablespoon nonfat sour cream
2 green onions, finely chopped
1/2 teaspoon cumin (to taste)
2 tablespoons canned green chilies (i freeze the rest in ice cube trays)
1 jalapeno pepper, seeded and finely chopped (optional)
2 tablespoons low-fat cheddar cheese
2 (7 inch) tortillas (or wraps..the wraps i have are 0.2g saturated fat, and 3 g total)

Steps:

  • Make salsa if you are using home made.
  • Preheat oven to 375 degrees.
  • Combine cream cheese, sour cream, onions, cumin, cilantro, jalapeno and green chilis.
  • Fold in cooked chicken.
  • In a small baking dish (I have a perfect one for 3 enchiladas) layer the bottom with salsa.
  • Warm the wraps in the microwave and layer 1/4 to 1/3 cup of chicken mixture on each, wrap and place seam side down in dish.
  • Cover with more salsa and bake a half hour until heated through. Sprinkle with 2 tbs of cheddar cheese and place back in the oven until bubbling.
  • Serve with extra salsa and sour cream if desired.

Nutrition Facts : Calories 230.5, Fat 9.8, SaturatedFat 4.3, Cholesterol 45.3, Sodium 372.9, Carbohydrate 20, Fiber 1.4, Sugar 2.4, Protein 15.1

SKINNY LOW-FAT CHICKEN ENCHILADAS



Skinny Low-Fat Chicken Enchiladas image

Low-fat chicken enchilada dish bursting with flavor. Your guests will never believe these enchiladas are bikini friendly!

Provided by Amanda

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 6

Number Of Ingredients 11

1 large red onion, peeled
3 large skinless, boneless chicken breasts
1 head garlic, peeled
1 (16 ounce) container low-fat cottage cheese
½ cup shredded low-fat Cheddar cheese
4 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 teaspoon ground cumin
⅛ teaspoon cayenne pepper
1 (28 ounce) can red enchilada sauce
8 flour tortillas

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Dice 1/2 of the red onion; leave remaining 1/2 whole.
  • Bring chicken, garlic head, and whole 1/2 of red onion to a boil in a large pot of water. Cook until chicken is no longer pink in the center, 15 to 20 minutes. Drain and shred chicken with 2 forks.
  • Mix cottage cheese, Cheddar cheese, and 4 garlic cloves together in a large bowl. Add diced onion, shredded chicken, and spinach; stir together.
  • Add cumin and cayenne to enchilada sauce in a bowl; stir well. Spread about 1/2 cup into the bottom of a 9x13-inch baking dish. Spoon about 1/3 cup of cheese-chicken mixture into each tortilla, roll tightly, and place into the dish. Repeat until all tortillas are filled. Pour remaining sauce over enchiladas.
  • Bake, covered, in the preheated oven until bubbly, about 25 minutes.

Nutrition Facts : Calories 554.9 calories, Carbohydrate 63.7 g, Cholesterol 63.8 mg, Fat 6.9 g, Fiber 6 g, Protein 45.6 g, SaturatedFat 2 g, Sodium 1176.4 mg, Sugar 4.3 g

LOW FAT CHICKEN ENCHILADAS



Low Fat Chicken Enchiladas image

This a is a great way to use leftover chicken or rotisserie chicken. These creamy enchiladas are quick and easy to make. It's comfort food with a fraction of the fat.

Provided by Little Bee

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

4 corn tortillas
1 1/2 cups shredded cooked chicken breasts (skinless, white meat)
1/2 cup black beans
1/2 cup sweet corn
hot salsa
1 cup plain low-fat yogurt
1/2 cup reduced-fat sour cream
1/2 cup shredded reduced-fat monterey jack cheese

Steps:

  • Preheat oven to 350 degrees.
  • Coat an 8-inch by 8-inch baking dish with nonstick cooking spray. Warm tortillas according to instructions on package.
  • Combine shredded chicken with black beans and sweet corn.
  • Mix salsa, yogurt and sour cream and spoon half the salsa mixture into the chicken, beans and corn. Blend well.Divide chicken mixture among the tortillas. Carefully roll tortillas and place them seam down in the baking dish. Spoon remaining salsa mixture over the tortillas. Sprinkle cheese on top. Cover with foil and bake for 30 minutes.

Nutrition Facts : Calories 304.5, Fat 10.7, SaturatedFat 4.8, Cholesterol 62.5, Sodium 192.9, Carbohydrate 25.3, Fiber 3.9, Sugar 5.3, Protein 27.1

BEST, EASIEST & LOW FAT! CHICKEN VERDE ENCHILADAS



Best, Easiest & Low Fat! Chicken Verde Enchiladas image

This is a simple recipe or else I would make it. Every time I make it my Hubby and I both go back for seconds! Simply said "It is ADDICTING!" :) NO heavy creams in this version. The textures I think are creamy enough. I'd love for you to hear your variations!

Provided by lisabisabobisa

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 6

8 chicken breasts
12 (6 inch) corn tortillas
1 (28 ounce) can verde enchilada sauce
1 (15 ounce) can sweet corn
1 (16 ounce) Mexican blend cheese, Shredded
oil

Steps:

  • Boil the chicken breasts in water until done.
  • While the chicken breasts are boiling, coat a frying pan in oil to fry Tortillas to medium brown. You'll want them firm.
  • Drain Chicken and shred.
  • Add 1/2 of the Verde Enchilada Sauce to the chicken and mix.
  • Put 4 tortillas on the bottom
  • Spoon 1/2 the Chicken mixture.
  • Add 1/2 can of Sweet Corn.
  • Add 1/3 bag of cheese.
  • Repeat with 4 tortillas,.
  • Spoon remaining 1/2 the Chicken mixture.
  • Add other 1/2 can of Sweet Corn.
  • Add 1/3 bag of cheese.
  • One more tortilla layer.
  • Pour remainder of the Verde Enchilada Sauce on top and down the edges.
  • Top with last portion of cheese.
  • Bake 375 for 20 minutes.

LOW-FAT CHICKEN ENCHILADAS



Low-Fat Chicken Enchiladas image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 18

1.25 pounds chicken breasts
2 cups water
1 teaspoons chicken bouillon granules
0.333333333333 cups scallions
0.25 cups cilantro
1 teaspoons dried oregano
0.25 teaspoons black pepper
12 units corn tortillas
1 cups cheddar cheese
1 units sauce
8 ounces tomato sauce
1.5 tablespoons chili powder
1.5 teaspoons cumin
2 tablespoons unbleached flour
0.25 cups water
1 units topping
0.75 cups nonfat sour cream
0.25 cups scallions

Steps:

  • Rinse the chicken, and place the chicken, water, and bouillon granules in a 2-quart pot. Bring the mixture to a boil over high heat. Then reduce the heat to low, cover, and simmer for 20 minutes, or until the chicken is tender and the juices run clear when the chicken is pierced.
  • Remove the chicken from the pot with a slotted spoon, reserving the liquid, and cool to room temperature. Tear the chicken into shreds, and transfer to a large bowl. Add the scallions, cilantro or parsley, oregano, and pepper, and stir to mix. Set aside.
  • To make the sauce, combine the tomato sauce, chili powder, and cumin in a medium-sized skillet. Stir in 1 1/2 cups of the reserved cooking liquid, and bring the mixture to a boil over medium heat. Combine the flour and water in a jar with a tight-fitting lid, and shake until smooth. Stir the flour mixture into the simmering sauce, and continue to stir until the mixture is thickened and bubbly. Reduce the heat to low.
  • Coat a 9X13-inch baking pan with nonstick cooking spray. Dip a tortilla in the sauce for about 10 seconds -- just long enough to soften the tortilla -- coating each side with sauce. Lay the tortilla on a flat surface, and place 1/4 cup of the chicken filling along one end. Roll the tortilla up jelly-roll style, and lay it in the pan, seam side down. Repeat with the remaining tortillas, leaving a 1/4-inch space between the enchiladas to prevent them from sticking together. Pour the remaining sauce over the enchiladas, and spread the cheese over the top.
  • Bake uncovered at 450 for 12 to 15 minutes, or until the cheese is melted and the dish is heated through. Top individual servings with 2 tablespoons of sour cream and 2 teaspoons of scallions, and serve hot.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

LOW FAT CHICKEN ENCHILADAS



Low Fat Chicken Enchiladas image

A favorite dish in our house. Often served to company with Salsa Salad, homemade guacamole and Sangria.

Provided by Queen of Everything

Categories     Chicken Breast

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb chicken breast (on the bone)
water
10 peppercorns
1 yellow onion
2 peeled garlic cloves
1 (7 ounce) can chopped green chilies
4 ounces low-fat cream cheese
12 (6 inch) corn tortillas
1 (10 ounce) can green enchilada sauce
4 ounces low-fat sharp cheddar cheese

Steps:

  • Place chicken breast, peppercorns and onion and garlic in a large saucepan.
  • Cover with water and bring to a boil.
  • Reduce to a simmer and cook about 45 minutes until chicken is done.
  • Remove skin and discard.
  • Remove chicken from bone and shred.
  • Mash cooked onion and add to chicken.
  • Add green chiles with their liquid to chicken.
  • Add cream cheese to chicken mixture and blend well.
  • Add broth as necessary to make mixture moist.
  • Cover bottom of a 9x13 baking pan with about 1/3 of the green chile enchilada sauce.
  • Bring about an inch of water to a simmer in a skillet.
  • Pass each tortilla through the water and then fill with 1/12 of the chicken mixture. Place in baking pan, seam side down.
  • Continue this process until all tortillas are filled.
  • Top enchiladas with remaining green chile sauce, and then sprinkle with cheddar.
  • Cover and bake at 375 degrees for 20 minutes.
  • Pass low-fat sour cream and lime wedges.

Nutrition Facts : Calories 547.1, Fat 22.8, SaturatedFat 9.1, Cholesterol 100.5, Sodium 588.4, Carbohydrate 46.3, Fiber 6.4, Sugar 4.9, Protein 40.3

SOUR CREAM CHICKEN ENCHILADAS/LOW FAT



Sour Cream CHICKEN Enchiladas/low fat image

I have been trying to lose weight for a while and I dont want to give up my favorite foods!!! So, I have made this recipe where you enjoy your mexican food and not worry about the calories or FAT!!! My family cant tell they are healthy!!! lol

Provided by Melissa Cohn @yumalious

Categories     Chicken

Number Of Ingredients 8

1 package(s) flour tortillas, fat free or corn
2 can(s) chicken or fresh chicken breast
1 package(s) taco seasons mix
1 clove(s) diced garlic
1 small onions, small whit diced
2 can(s) fat free/reduced cream of chicken soup
2 cup(s) fat free sour cream
4 cup(s) krafts fat free cheddar cheese

Steps:

  • shred the chicken really good and add to a pan spraid in PAM,heat well and then stir in taco seasons mixed with water and simmer... heat your tortilla and then spray your pan, preheat oven to 375....take and add chicken to your tortilla with a little cheese and roll and place in pan..cont. til done. mix your soup with sour cream and pour some in the bottom of your pan then over the top and cover with cheese...bake until cheese is melted and bubby!!! Delicious and about 1/4th the cal. and fat!

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