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These lightened up chicken enchiladas are creamy and gooey. They are easy to prepare and flavorful to boot. If the hubby had his way, we’d be eating them several times a week.
I have made them with both flour and corn tortillas. We prefer the flour tortillas and they also seem to hold up better. Shredded left over chicken or rotisserie chicken work well.
These chicken enchiladas are a dinnertime favorite at my house. Hopefully they will become a favorite at your house as well.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- Shredded chicken – I used a rotisserie chicken. You can make your own to lower sodium.
- Cream of chicken soup – I used Campbell’s Healthy Request.
- Onion
- Bell pepper – I used a red one.
- Can of chopped chilies – I used El Paso
- Plain non-fat yogurt
- Light Miracle Whip
- Tortillas – I used flour ones.
- Velveeta shreds
- Kraft fat free shredded cheddar
- Queso – I used Tostitos brand.
- Coriander
- Cumin
- Chili powder
- Olive oil
Making the Enchiladas
- Place the cream of chicken soup, yogurt, light miracle whip and queso into a mixing bowl. Add the coriander, chili powder and cumin. Stir everything together until all the ingredients are uniformly incorporated. Set the sauce aside.
- Shred or chop the chicken and place it in a bowl. Add the can of drained chopped chilies and mix it into the chicken.
- Chop the onion and bell pepper.
- Heat the olive oil in a skillet and once it is hot, saute the onion and red pepper until it is tender.
- Add the sauteed onion and red pepper to the chicken and chili mixture. Also add a portion of the sauce mixture to the bowl. Mix everything together. You are looking for the mixture to have the creaminess level of a chicken or tuna salad.
- Coat the bottom of a baking dish with some of the sauce mixture.
- Assemble the enchiladas. Place a tortilla on a food scale and zero it. Add 2.5 oz of enchilada mixture to the tortilla.
- Roll the tortilla around the chicken mixture and place it into the baking pan. Repeat until all the enchiladas are assembled and in the baking pan.
- Spread the rest of the sauce evenly over the enchiladas.
- Mix the Velveeta shreds and fat free cheddar cheese together and evenly spread it over the enchiladas.
- Bake the enchiladas until heated through and the cheese is melted and the sauce is bubbly.
- Serve and enjoy. Refrigerate the leftover.
Serving Ideas
- Chicken enchiladas can be served for lunch or dinner.
- They can be served with salsa or bean dip and tortilla chips.
- A side of your favorite Mexican rice or some Trader Joe’s Mexican riced cauliflower pairs well with chicken enchiladas.
WW Recipe Link – 3 pt per enchilada, 6 pt for two
Note: Pts updated 12/11/24 to reflect new zero foods.
Servings: 10 enchiladas
Calories: 153kcal
Equipment
- Cutting board
- Chef knife
- skillet
Ingredients
Sauce
- 1 can Campbells Healthy Request cream of chicken soup
- 4 tbsp plain non fat yogurt
- 1 tbsp light Miracle Whip
- 2 tbsp Tostitos medium queso
- ¼ tsp ground coriander
- ¾ tsp chili powder
- ¾ tsp cumin
Chicken Enchiladas
- 8½ oz shredded rotisserie chicken breast
- 2½ oz shredded rotisserie chicken thigh
- 4 oz chopped green chilies, I used El Paso.
- 1 medium onion
- 1 medium bell pepper, I used a red one.
- ¼ tsp chili powder
- ¼ tsp cumin
- 10 flour tortilla, I used Mission carb balance fajita size
- 2 tsp olive oil
- ⅓ c Velveeta original shreds
- ⅔ c Kraft fat free shredded cheddar cheese
Instructions
- Preheat the oven to 350℉
Sauce
- Place the cream of chicken soup, yogurt, light Miracle Whip, queso, coriander, chili powder and cumin in a mixing bowl.
- Stir until all ingredients are thoroughly and uniformly mixed. Set aside.
Prepare the Chicken Mixture
- Place the shredded chicken into a large mixing bowl.
- Drain the can of chopped chilies and add to the shredded chicken. Set the bowl aside.
- Chop the red pepper and onion. Heat the olive oil in a skillet. Add the onion and red pepper and saute until they are tender.
- Add the sauteed onion and red pepper to the chicken mixture.
- Next add the chili powder and cumin to the chicken mixture. Use a fork and mix until the green chilies, red pepper, onion and spices are evenly distributed throughout the chicken mixture.
- Add about ¼ - ⅓ of the sauce mixture to the chicken mixture. Stir together. You are looking for the consistency to be similar to that of a chicken or tuna salad - moist but not super wet. Set aside.
Assemble the Enchiladas
- Lightly cover the bottom of the baking dish with the sauce mixture.
- Place a tortilla on a kitchen scale and zero it. Add 2.5 oz of the chicken mixture to the tortilla. Spread it down the center of the tortilla. Roll the tortilla around the chicken mixture and place it seam side down in the baking pan. Repeat this process until all the enchiladas are assembled and in the baking pan.
- Take the remaining sauce mixture and evenly spread it over the enchiladas.
- Place the Velveeta shreds and the fat free cheddar on a piece of wax paper and toss together to mix. Evenly sprinkle this cheese mixture over the top of the enchiladas.
- Place the pan of enchiladas in the oven and bake for 30 min or until the cheese is melted and the sauce is bubbly.
- Remove from the oven when done. Let sit for 5 min and then serve.
- Refrigerate leftovers.
Notes
Instead of using rotisserie chicken, you can cook and shred skinless, boneless chicken breast to eliminate a significant amount of sodium
The flour tortillas and cheese is naturally high in sodium. Some lower sodium brands are available - see 'resources' in the menu bar for a list of lower sodium products.
Nutrition
Serving: 1enchilada | Calories: 153kcal | Carbohydrates: 19.2g | Protein: 15.5g | Fat: 9.8g | Saturated Fat: 1.5g | Sodium: 578mg | Fiber: 9.4g
Tried this recipe?Let us know how it was!
