My Transformation

Monday, March 28, 2011

Monday Munchies - Lowfat Cheesy Chicken Enchiladas

300 cal / 9 g fat / 21 g carbs / 32 g protein

The nutritional info above is just for the enchilada...not including the rice, fat free refried beans, fat free sour cream, or salsa.

I use the following with the recipe: 98% fat free soup, fat free sour cream, 2% cheese (cheddar jack), only 1 tsp of the chili pepper, and low carb tortillas.

Campbell's Kitchen Creamy Chicken Enchiladas - The recipe is from at the attached link with my modifications above...deelish!!!

Prep Time: 20 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour
Servings: 6


1 (10.75 ounce) can Campbell's®
Condensed Cream of Chicken Soup or
Campbell's® Condensed 98% Fat Free
Cream of Chicken Soup
1 (8 ounce) container sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese
10 Mission® Fajita Size Flour Tortillas,
1 medium tomato, chopped
1 green onion, sliced

1. Mix soup, sour cream, picante sauce and chili powder.
2. Mix 1 cup picante sauce mixture, chicken and cheese.
3. Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-quart shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.
4. Bake at 350 degrees F for 40 minutes or until hot. Top with tomato and onion.


  1.'s really tasty and doesn't feel lowfat, so I LOVE making them. I've made them for others too who had no idea they were lowfat...the praise was overwhelming! :)