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Favorite Creamy Chicken Enchiladas

Total Time

Prep: 25 min. Bake: 20 min.

Makes

6 servings

"This casserole has so much zesty Mexican flavor that my husband doesn't even realize it's a low-fat dish," says Shirley Meyer of Alden, Minnesota. "With its creamy sauce made from soup and cheeses, it tastes like a calorie-laden meal when it's not."

Ingredients

  • 1 small onion, chopped
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 cup fat-free sour cream
  • 1 cup shredded reduced-fat cheddar cheese, divided
  • 1 cup shredded part-skim mozzarella cheese, divided
  • 6 fat-free flour tortillas (8-1/2 inches)
  • 2 cups cubed cooked chicken breast

Directions

  1. In a skillet or saucepan coated with cooking spray, saute onion until tender. Remove from the heat. Add soup, tomatoes, sour cream, 3/4 cup cheddar cheese and 3/4 cup mozzarella cheese; mix well. Place 3 tablespoons on each tortilla; top with 1/3 cup chicken. Roll up tightly.
  2. Place seam side down in a 13x9-in. baking dish coated with cooking spray. Top with remaining soup mixture; sprinkle with remaining cheeses. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

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