300 calorie Cream Cheese Chicken Enchiladas!!!

kelleyannclemons · January 2013

I made these tonight for dinner, and both my husband and I loved them. They were very good, and I couldn't believe they were only just under 300 calories each. I served with light sour cream, homemade guacamole, and shredded lettuce. You could use cheddar cheese in the enchiladas (original recipe called for it), but I thought it would be better with the cheeses I used listed below. Enjoy!

*Note* This recipe was modified from a recipe taken off of http://www.copykat.com/2011/05/23/chicken-cream-cheese-enchiladas/

Great Value (Walmart - Chicken Breasts(All Natural/Boneless/Skinless)-Frozen*Corrected 11/25*, 16 oz - 440 calories

Kraft - Philadelphia 1/3 Less Fat Cream Cheese , 1 8 oz package - 560 calories

Land O Lakes - Light Sour Cream, 8 Tbsp (1/2 cup) - 140 calories

Onions - Raw, 2 tbsp chopped - 8 calories

Spices - Chili powder, 0.5 tsp - 4 calories (i used double)

Spices - Ground Cumin, 0.5 tsp - 4 calories (i used double)

Velveeta Shreds - Pepper Jack Shredded Cheese, 1/2 cup - 120 calories (Very good. First time using.)

Crystal Farms - Mexican 3 Cheese Blend, 1/2 Cup - 220 calories (this is what I had in my fridge)

Ortega - Diced Green Chilies, 1 4 oz container - 20 calories

Old El Paso - Enchilada Sauce (19 oz can) - Mild, 2 1/4 cup - 180 calories

Buena Vida - Whole Wheat Tortilla for Low Carb Diets, 8 tortillas - 640 calories

Per Serving:
Calories - 292
Carbs - 16
Fat - 15
Protein - 20

Preheat oven to 350 degrees. Boil and shred chicken into small pieces. In a large skillet, combine chicken, (cream cheese cubed), sour cream, chilies, chopped onion, seasonings, and 3/4 cup shredded cheese. Heat until the cheeses are completely melted. Coat baking pan with cooking spray. Scoop a heaping spoonful (worked to be 1/2 cup) of chicken mixture onto tortilla, roll and place into pan with seam side down, repeat until all of the filling is used. Pour enchilada sauce over the rolled tortillas. Sprinkle remaining cheese on top of enchiladas and bake at 350 uncovered for 20-25 minutes.