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Healthier Chicken Enchiladas II

Healthier Chicken Enchiladas II

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
MakeItHealthy

MakeItHealthy

Using fresh garlic and low-fat Cheddar cheese, and tossing in some pinto beans and mushrooms make this classic recipe healthier.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 494 kcal
  • 25%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 81.7g
  • 26%
  • Protein:
  • 29.5 g
  • 59%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 1329 mg
  • 53%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
  2. Melt the butter in a skillet over medium heat. Cook and stir green onion and garlic until fragrant, about 2 minutes. Add mushrooms and cook until lightly browned and tender, about 6 minutes. Stir in green chilies, cream of mushroom soup, and sour cream. Mix well. Reserve 3/4 this sauce in a bowl and set aside. Mix in chicken, pinto beans, and 1/2 cup of shredded Cheddar cheese to the remaining 1/4 of sauce in saucepan; stir together.
  3. Fill each tortilla with chicken mixture and roll up. Place seam side down in the prepared baking dish.
  4. Combine reserved 3/4 sauce with milk in a small bowl. Spoon this mixture over the rolled tortillas and top with remaining 1/2 cup shredded Cheddar cheese. Bake in the preheated oven until cheese is bubbly and enchiladas are heated through, 30 to 35 minutes.
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Reviews

Julie
0

Julie

6/8/2014

We tried this and my family loved it. We didn't add the pinto beans but just added a bit more chicken and veggies. My teenage son went nuts for it. Very good and very easy.

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