Alison Lewis

Follow Ingredients, Inc. on Facebook

Follow Ingredients, Inc. on Twitter

Follow Ingredients, Inc. on Pinterest

Subscribe to Ingredients, Inc. through your RSS reader.

Follow Ingredients, Inc. by email.


Privacy Policy

As Seen On...

My Sponsors

cool kitchen gadgets wholesale from


sept cover reduced jpg july cover extra small copy



Click here to see all archives




Manage your shopping list and search for recipes from across the web at

As Low-Fat as Possible: Chicken Enchildadas

August 23, 2009


Recently, one of my subscribers, Beth, asked me for a weeknight Chicken Enchilada recipe that is not too fattening. I actually took one of her favorite recipes and lightened it for her. It’s really easy to prepare and is very filling. I used a rotisserie chicken to simplify things. Serve with a side salad or guacamole, and that’s all you will need.

Chicken Enchiladas

Prep: 15 minutes
Cook: 40 minutes
Yield: 4 servings
3 cups chopped cooked chicken
2 cups (8 ounces) shredded Monterey Jack cheese with peppers
1/2 cup low-fat sour cream
1 (4.5-ounce) can chopped green chiles, drained
1/3 cup chopped fresh cilantro
8 (8-inch) whole wheat or flour tortillas
1 Vegetable cooking spray
1 (8-ounce) container low-fat sour cream
1 (8-ounce) bottle green taco sauce or tomatillo salsa
1 Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro
1. Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.

2. Bake at 350° for 35 to 40 minutes or until golden brown.

3. Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.


One Response to “As Low-Fat as Possible: Chicken Enchildadas”
Stephanie Sklar says:
August, 24 2009at 06:51 am
Hi Alison- Will corn tortillas work in this recipe? Thanks!

Leave a Reply