Low Fat Chicken Enchiladas With High Fat Taste

Prep Time
Cook Time
Ready In

"I came up with this to see if I can enjoy enchilada's while trying to cut fats. It turned out to be delicious and did not taste low fat at all :) Easy tripled or doubled"

Original recipe yields 3-4 servings


  • Serving Size: 1 (292 g)
  • Calories 267.8
  • Total Fat - 7.5 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 43.1 mg
  • Sodium - 1619.3 mg
  • Total Carbohydrate - 29.5 g
  • Dietary Fiber - 4.8 g
  • Sugars - 9.1 g
  • Protein - 22.1 g
  • Calcium - 257.8 mg
  • Iron - 2.4 mg
  • Vitamin C - 17.8 mg
  • Thiamin - 0.3 mg

Step 1

Make salsa if you are using home made.

Step 2

Preheat oven to 375 degrees.

Step 3

Combine cream cheese, sour cream, onions, cumin, cilantro, jalapeno and green chilis. Fold in cooked chicken.

Step 4

In a small baking dish (I have a perfect one for 3 enchiladas) layer the bottom with salsa.

Step 5

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.

Step 6

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.

Step 7

Serve with extra salsa and sour cream if desired.

Tips & Variations

No special items needed.



Made these for Cinco De Mayo with rice and beans for sides. Great enchiladas with loads of flavor. Love that these are lower in fat and taste so good!

review by:
(8 May 2018)


Wowzers! Your creation is just the bomb, and totally does not taste low fat. I have been wanting to try this for years, since I first saw it in the best of game. I am glad you posted it here too. I used a combo of roasted tomato and green salsas, and my chicken breast was about 50% larger in weight and volume than listed. My only main departure is that I made this as a tortilla bake (flat, versus rolled up) with corn tortillas, to make it gluten free. I estimated that 3 of my tiny corn tortillas would be the size of one of your flour, so did 3 layers of 3 tortillas, with the filling split in half between them. It worked perfectly, and the portions for all your ingredients were spot on. One of the best enchiladas I have made, and definitely going into my best of the year recipebook!

review by:
(21 Oct 2015)


This is a wonderful meal, filling and delicious! For this the fresh cilantro is essential combined with the cumin as they gave a wonderful flavor to the dish. Note I increased the quantiy for 5 tortillas and I’m glad I have more. I will make this again for sure!

review by:
(31 Aug 2015)


Yummers! I doubled the recipe to feed my family and we all enjoyed it very much. Used rotisserie chicken and increased the cumin and used the full measure of a 4 oz. can of green chilies. I didn't have enough salsa so I used enchilada sauce as well. Will definitely make it again for the flavor and ease. Thank you Marramamba for sharing.

review by:
(16 Apr 2015)


EXCELLENT! If you like Enchiladas you will LOVE these! I made 2 large Enchiladas, and ate one and froze one. I wanted to eat both of them, but felt like a piggy, so I didn't :D I have passed on this recipe to family and friends to try... I have been making these for about 7 years now and they are my go to when making Enchiladas... One of the best recipes I have made! Thank you for sharing it here with us Marramamba! Oops almost forgot... Since Greek yogurt has become so popular, I now put a dollop of that on top instead of sour cream, as it's loaded with protein and fat free... I use the 0% Fage. Linda

(20 Mar 2015)