Best Makeover Chicken Cheese Enchiladas Recipes

MAKEOVER CHICKEN CHEESE ENCHILADAS

Makeover Chicken Cheese Enchiladas image

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!

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 9

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

Steps:

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. , 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. , 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 : Calories 508 calories, Fat 18g fat (11g saturated fat), Cholesterol 123mg cholesterol, Sodium 1164mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 2g fiber), Protein 46g protein.

MAKEOVER CHICKEN CHEESE ENCHILADAS RECIPE

Makeover Chicken Cheese Enchiladas Recipe image

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!

Provided by @MakeItYours

Number Of Ingredients 9

Ingredients

1-1/2 cups (12 ounces) 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 (4 ounces) shredded reduced-fat Monterey Jack or Mexican cheese blend, divided
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
12 fat-free flour tortillas (6 inches), warmed
4 green onions, thinly sliced

Steps:

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.
Spoon about 1/3 cup chicken mixture down the center of each tortilla; roll up tightly. Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Top with reserved soup mixture.
Bake, uncovered, at 350° for 35 minutes. Sprinkle with remaining cheeses; top with onions. Bake 10-15 minutes longer or until cheese is melted.
Yield: 6 servings.
Originally published as Makeover Chicken Cheese Enchiladas in Light & Tasty
June/July 2007, p8
Nutritional Facts
enchiladas equals 508 calories, 18 g fat (11 g saturated fat), 123 mg cholesterol, 1,164 mg sodium, 40 g carbohydrate, 2 g fiber, 46 g protein.
Print
Add to Recipe Box
Email a Friend