Low Calorie Chicken Enchiladas Recipes

LOW-FAT SOUR CREAM CHICKEN ENCHILADAS

Steps:

• Mix sour cream, cream of chicken soup, and cilantro in a saucepan over medium heat; cook, stirring occasionally, until heated through, 3 to 5 minutes. Remove from heat.
• Spray a large skillet with cooking spray; add tomatoes with green chile peppers, chicken, onion, and green chiles. Cook and stir mixture over medium heat until onion is transparent, 5 to 10 minutes.
• Place tortillas on a microwave-safe plate; heat in the microwave until warm and flexible, about 10 seconds.
• Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11-inch baking dish with cooking spray.
• Spoon 2 to 3 tablespoons chicken mixture down the center of each tortilla; sprinkle filling with about 1 tablespoon Colby-pepperjack cheese. Roll each tortilla around the filling and place seam side down into the prepared baking dish. Top tortillas with sour cream sauce; sprinkle remaining cheese over sour cream layer.
• Bake in the preheated oven until sauce is bubbling and cheese is melted, 25 to 30 minutes.

SKINNY CREAMY CHICKEN ENCHILADAS

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender. In medium bowl, stir broth, flour, coriander and pepper with wire whisk until blended. Slowly add to hot mixture in skillet, stirring constantly. Cook and stir 5 to 6 minutes, until mixture boils and thickens slightly. Remove from heat. Stir in sour cream until well blended.
• In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, the chiles, cilantro and 1/2 cup of the sauce. Place 2 tortillas at a time on microwavable plate; cover with paper towel. Microwave on High 10 to 15 seconds or until softened. Spoon about 1/3 cup chicken mixture down center of each warm tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce. Cover with foil.
• Bake 30 to 35 minutes or until sauce is bubbly. Remove from oven. Uncover; sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Just before serving, top with tomato and green onions. Serve with salsa.

LOW CALORIE CHICKEN ENCHILADAS

Steps:

• Cube chicken, season lightly with Mrs. Dash, cook in pan until tender; add 1/2 of salsa, cream cheese and cook until cream cheese is melted.
• Fill tortilla with mixture and roll up. Place in a baking dish sprayed lightly with no fat cooking spray. Cover with remaining salsa and sprinkle with cheddar cheese.
• Bake uncovered at 350 degrees for 30-40 minutes until bubbly.
• 8 points on Weight Watchers (approximately 400 calories per serving).

LOW FAT CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Coat an 8-inch by 8-inch baking dish with nonstick cooking spray. Warm tortillas according to instructions on package.
• Combine shredded chicken with black beans and sweet corn.
• Mix salsa, yogurt and sour cream and spoon half the salsa mixture into the chicken, beans and corn. Blend well.Divide chicken mixture among the tortillas. Carefully roll tortillas and place them seam down in the baking dish. Spoon remaining salsa mixture over the tortillas. Sprinkle cheese on top. Cover with foil and bake for 30 minutes.

LOW FAT CHICKEN ENCHILADAS WITH HIGH FAT TASTE.

Steps:

• Make salsa if you are using home made.
• Preheat oven to 375 degrees.
• Combine cream cheese, sour cream, onions, cumin, cilantro, jalapeno and green chilis.
• Fold in cooked chicken.
• In a small baking dish (I have a perfect one for 3 enchiladas) layer the bottom with salsa.
• Warm the wraps in the microwave and layer 1/4 to 1/3 cup of chicken mixture on each, wrap and place seam side down in dish.
• Cover with more salsa and bake a half hour until heated through. Sprinkle with 2 tbs of cheddar cheese and place back in the oven until bubbling.
• Serve with extra salsa and sour cream if desired.

EASY LOW FAT CHICKEN ENCHILADA CASSEROLE

Steps:

• Grease a 9x13 pan with shortening or spray.
• In saucepan, add chicken, soup, water, taco seasoning, and black beans. Heat slowly and stir until heated through and bubbly.
• Cut tortillas into quarters.
• Cover the bottom of the 9x13 pan with about 1 cup of the chicken mixture.
• Piece half of the tortilla wedges, jigsaw-puzzle-like, so they cover the chicken mixture on the bottom of the pan.
• Spread half of the remaining chicken mixture on top of the tortillas.
• Spread 1 cup of the shredded cheese on top of the chicken mixture.
• Repeat layers.
• Bake at 350 degrees F for 30 minutes or until heated through.