Lite Chicken Enchiladas
Lite chicken enchiladas feature tender chicken, creamy sauces, and melted cheese, wrapped in soft tortillas—perfect for a flavorful, satisfying Mexican-inspired meal suitable for any family dinner.
Ingredients
- 8 oz. lite sour cream ⓘ
- 10 3/4 oz. can Healthy Choice cream of mushroom soup ⓘ
- 4 oz. can green chilies, diced ⓘ
- 12 low-fat flour tortillas, 6-inch ⓘ
- 1 1/2 cups cooked chicken, chopped ⓘ
- 8 oz. plain nonfat yogurt
- 1 cup reduced-fat Cheddar cheese, shredded
- 1/4 cup green onions, sliced
- nonstick cooking spray ⓘ
Instructions
- Spray a 13 x 9-inch baking dish with nonstick cooking spray.
- In a medium bowl, combine lite sour cream, plain nonfat yogurt, cream of mushroom soup, and diced green chilies; mix well.
- Spoon 3 tablespoons of the sour cream mixture down the center of each tortilla.
- Reserve 1/4 cup of shredded reduced-fat Cheddar cheese.
- Sprinkle the cheese over the sour cream mixture in each tortilla.
- Roll up each tortilla and place seam side down in the prepared baking dish.
- Spread the remaining sour cream mixture over the rolled tortillas.
- Cover the dish and bake at 350°F for 25 to 30 minutes.
- Remove foil, sprinkle with the reserved Cheddar cheese, and bake uncovered for an additional 5 minutes.
- Serve the enchiladas topped with shredded lettuce, chopped tomatoes, and 1/2 cup salsa per person.
Tips & Substitutions
For a spicier kick, try adding some diced jalapeños to the sour cream mixture. If you're looking for a lower-carb option, consider using lettuce wraps instead of tortillas. You can also substitute the lite sour cream with Greek yogurt for added protein. Feel free to swap the reduced-fat Cheddar cheese with a different cheese of your choice, like Monterey Jack, for a unique flavor.
Serving Suggestions
These Lite Chicken Enchiladas are delicious served with a side of Bush'S Best Santa Fe Pinto Beans for added protein and fiber. For a fresh touch, top with shredded lettuce, chopped tomatoes, and avocado slices. Pair them with a side salad or tortilla chips for a complete meal. They also pair beautifully with Pam Luna'S Mexican Chicken if you're looking for more chicken recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in an oven-safe dish, cover with foil, and heat at 350°F for about 15-20 minutes or until warmed through. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Lite Chicken Enchiladas contains roughly 1041 calories, with 54g protein, 49g carbohydrates, and 70g fat. It is an excellent source of calcium (119% of the Daily Value), protein (107% of the Daily Value), and vitamin A (77% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1747mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare these enchiladas ahead of time?
Yes, you can assemble the enchiladas a day in advance. Just cover the baking dish with foil and store it in the refrigerator. When you're ready to bake, allow it to sit at room temperature for about 15 minutes before placing it in the oven to ensure even cooking.
What can I use instead of green chilies?
If you prefer a milder flavor, you can omit the green chilies or replace them with finely chopped bell peppers. For more flavor, consider using diced tomatoes with green chilies or even a mild salsa to maintain the essence of the dish.
Are these enchiladas suitable for freezing?
Yes, you can freeze the assembled enchiladas before baking. Just wrap them tightly in plastic wrap and aluminum foil. When you're ready to enjoy, thaw them in the refrigerator overnight and bake as directed. This makes for a convenient meal option on busy nights.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).