Chicken Enchiladas

I made these for dinner tonight, I kind of *tweaked* a recipe that I had to make them healthier. They turned out great!

12 Santa Fe Tortilla Company Homestyle Whole Grain Tortilla
1 cup Breakstone Reduced Fat Sour Cream
1 cup Lowfat Cottage Cheese
1 can Campbell's Cream of Chicken Soup (98% fat free)
1 cup reduced fat shredded Mexican Blend Cheese
9 ounces Chicken Breast, cooked and diced
1 T. chili powder, 1 T. garlic powder, 1 T. onion powder
1 can fat free Refried Beans, Fat Free
1 can Enchilada Sauce

Mix together in medium bowl the sour cream, cottage cheese, shredded cheese, diced chicken, and spices.
Spread 1/4 c. refried beans on tortillas, then spread heaping 1/4 c. sour cream mixture on top. Roll up each tortilla and put seam side down in 9 x 13" baking pan. Top w/ enchilada sauce. Bake at 350* for 30 min or until done. Top w/ more cheese, salsa, hot sauce, etc.

12 Servings


I used SparkRecipes to figure out the nutritionals. I added it to the database here under Jess Homemade Chicken Enchiladas.


Amount Per Serving (12 servings, 1 tortilla per serving)


Calories 230

Total Fat 8.8 g

Saturated Fat 2.9 g

Polyunsaturated Fat 0.1 g

Monounsaturated Fat 0.1 g

Cholesterol 32.7 mg

Sodium 1,109.1 mg

Potassium 120.1 mg

Total Carbohydrate 22.9 g

Dietary Fiber 8.7 g

Sugars 2.4 g

Protein 20.1 g


Vitamin A 15.2 %

Vitamin B-12 1.3 %

Vitamin B-6 5.8 %

Vitamin C 2.3 %

Vitamin D 0.0 %

Vitamin E 0.1 %

Calcium 19.8 %

Copper 0.4 %

Folate 0.2 %

Iron 11.6 %

Magnesium 1.5 %

Manganese 0.2 %

Niacin 11.9 %

Pantothenic Acid 1.7 %

Phosphorus 6.4 %

Riboflavin 1.2 %

Selenium 5.4 %

Thiamin 1.0 %

Zinc 1.1 %