This classic chicken enchiladas recipe offers a healthy meal that everyone in your house will love. No deprived mouths at this table.


  • 1/2 cup chopped onion
  • 12 8-inch tortillas
  • 1 teaspoon cooking oil
  • 1 10 3/4 oz. can reduced fat, reduced sodium condensed cream of chicken soup
  • 4 ounces reduced-fat cream cheese
  • 1 tablespoon water
  • 1 teaspoon ground cumin
  • 8 ounces low-fat sour cream
  • 1/8 teaspoon black pepper
  • 1 cup skim milk
  • 1/8 teaspoon salt
  • 1 4 ounce can chopped green chilies
  • 4 cups chopped, cooked, skinless, chicken breast
  • 1/2 cup shredded cheddar cheese


  1. In a small skillet sauté onion in oil. In a mixing bowl stir together cream cheese, water, cumin, black pepper and salt.
  2. Stir in cooked onion and chicken into cream cheese mixture.
  3. Wrap tortillas in foil and heat in a 350 degree oven for 10 minutes or until softened. Spoon about 1/4 cup of the chicken mixture onto each tortilla.
  4. Roll up the tortillas and place seam side down on a baking dish that has been sprayed with non-stick cooking spray.
  5. To make sauce, combine soup, sour cream, milk, and green chilies; pour over enchiladas.
  6. Bake the enchiladas covered in 350 degree oven for 40 minutes or until heated through.
  7. Sprinkle the enchiladas with cheddar cheese.
  8. Bake uncovered for 5 minutes or until cheese is melted.
  9. Makes 12 enchiladas.

Nutrition Facts
Serving Size 1 enchilada
Calories 288

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