Cheese-and-Chicken Enchiladas

Yield: 8 servings (1 enchilada each)
Source: Cooking Light 1998
Joan B's Comments: Using 8 RF burrito sized flour tortillas it comes out to 4 HUs/ serving. Same if I also throw in 12 chopped olives and 1/2 can TJ low fat black beans! If I use 8 whole wheat tortillas, it comes to 3 HUs/serving.


Cooking spray
1 cup chopped onion
1 1/2 cups shredded cooked chicken breast (about 1/2 pound)
1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese, divided
1 cup bottled picante sauce
3 ounces 1/3-less-fat cream cheese (about 1/3 cup)
1 teaspoon ground cumin
8 Reduced Fat 98% flour tortillas
1 1/2 cups bottled green taco sauce


  1. Preheat oven to 350°.
  2. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add onion, and sauté 6 minutes or until tender. Add chicken, 1/2 cup Cheddar cheese, picante sauce, cream cheese, and cumin. Cook 3 minutes or until cheese melts.
  3. Spoon about 1/3 cup chicken mixture down center of each tortilla, and roll up.
  4. Place enchiladas in a 13 x 9-inch baking dish; drizzle with taco sauce, and sprinkle with 1/2 cup Cheddar cheese. Cover and bake at 350° for 15 minutes or until cheese melts. Serve enchiladas immediately.


Healthy Units: 4 per serving
213 Calories; 7g Fat (25.6% calories from fat); 21g Protein; 26g Carbohydrate; 15g Dietary Fiber; 31mg Cholesterol; 1080mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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