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Makeover Chicken Cheese Enchiladas

Total Time

Prep: 25 min. Bake: 45 min.

Makes

6 servings

This made-over recipe features all the cheesy, savory goodness of the original in a much lighter form. Now Diane Witmer's family in Spencer, Wisconsin, can enjoy these enchiladas for dinner with all the taste, but none of the guilt!

Ingredients

  • 1-1/2 cups reduced-fat sour cream
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1 can (4 ounces) chopped green chilies
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 4 cups cubed cooked chicken breast
  • 1 cup shredded reduced-fat Monterey Jack or Mexican cheese blend, divided
  • 1 cup shredded reduced-fat cheddar cheese, divided
  • 12 fat-free flour tortillas (6 inches), warmed
  • 4 green onions, thinly sliced

Directions

  1. In a large bowl, combine the sour cream, soup, chilies and olives. Set aside 1-1/2 cups for topping. Add the chicken, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese to remaining soup mixture.
  2. Spoon about 1/3 cup chicken mixture down the center of each tortilla; roll up tightly. Place seam side down in a 13x9-in. baking dish coated with cooking spray. Top with reserved soup mixture.
  3. Bake, uncovered, at 350° for 35 minutes. Sprinkle with remaining cheeses; top with onions. Bake 10-15 minutes longer or until cheese is melted.

Nutrition Facts

2 each: 508 calories, 18g fat (11g saturated fat), 123mg cholesterol, 1164mg sodium, 40g carbohydrate (6g sugars, 2g fiber), 46g protein.

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