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.



This was a hit with everyone. It went great with refried beans from another game. Definitely a 5 star recipe.

review by:
(11 Oct 2019)


Easy and delicious! I will grudgingly admit that DH said they were the best enchiladas he's ever had. Being Mexican, I take pride in my homemade enchilada sauce and method. BUT, I will also admit that these were VERY VERY GOOD. The worst thing about making authentic enchiladas is the effort and calories of softening the tortillas in oil. I did use corn tortillas for this, and followed the microwave instructions for heating. Doubled the recipe for the two of us. Perfect! The filling was divine... We'll be making these again, as they are absolutely delicious and easy to make. I think it will depend on the salsa one uses - we used a brand called Que Vida that was inexpensive and tasted homemade. Thanks for posting - I think we'll be having enchiladas much more frequently!!!

review by:
(6 Oct 2019)


I wish more food that was good for us tasted as great as these enchiladas! Did double the recipe so I would have some for lunch the next day and used two pouches of Tyson chicken breast. I did not add the cilantro or jalapeno pepper. Topped with sour cream and salsa with a little extra cheese. Delicious! Thank you Marramamba for sharing this recipe with us. Made and reviewed for the FYC tag game.

review by:
(26 Sep 2019)


Yummy...yummy...yummy...this is so good and you don't even know it's good for you...low fat and packed full of spices...made for FYC tag game

review by:
(9 Sep 2019)


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)