Chicken Enchiladas Lower Carb Less Fat Recipes

LOW-FAT SOUR CREAM CHICKEN ENCHILADAS

Low-Fat Sour Cream Chicken Enchiladas image

I have been looking for a great restaurant-quality sour cream sauce enchilada recipe and was handed this one from a friend's grandma. It was exactly what I wanted and so simple to make! If you don't like really spicy foods, the optional items listed can be removed from the recipe and the dish is just as yummy!

Provided by CourtneyR

Categories World Cuisine Recipes Latin American Mexican

Time 55m

Yield 8

Number Of Ingredients 10

Ingredients

1 (16 ounce) container fat-free sour cream
1 (10.75 ounce) can reduced-fat cream of chicken soup
1 tablespoon chopped fresh cilantro
cooking spray (such as Pam®)
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 cup shredded cooked chicken, or more to taste
1 cup chopped onion
1 (4 ounce) can diced green chiles
8 flour tortillas
2 cups shredded Colby-pepperjack cheese, divided

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.

Nutrition Facts : Calories 413.1 calories, Carbohydrate 43.8 g, Cholesterol 57.2 mg, Fat 16.5 g, Fiber 2.8 g, Protein 21.9 g, SaturatedFat 9.2 g, Sodium 1052.8 mg, Sugar 7.9 g

LOW FAT CHICKEN ENCHILADAS

Low Fat Chicken Enchiladas image

This a is a great way to use leftover chicken or rotisserie chicken. These creamy enchiladas are quick and easy to make. It's comfort food with a fraction of the fat.

Provided by Little Bee

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 corn tortillas
1 1/2 cups shredded cooked chicken breasts (skinless, white meat)
1/2 cup black beans
1/2 cup sweet corn
hot salsa
1 cup plain low-fat yogurt
1/2 cup reduced-fat sour cream
1/2 cup shredded reduced-fat monterey jack cheese

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.

Nutrition Facts : Calories 304.5, Fat 10.7, SaturatedFat 4.8, Cholesterol 62.5, Sodium 192.9, Carbohydrate 25.3, Fiber 3.9, Sugar 5.3, Protein 27.1

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