Healthier Chicken Enchiladas II

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

Original recipe makes 6 servings


1 tablespoon butter
1/2 cup chopped green onions
2 cloves garlic, minced
1/4 pound cremini mushrooms, sliced
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can natural cream of mushroom soup
1/2 cup low-fat sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup pinto beans
1/2 cup shredded reduced-fat Cheddar cheese
6 (12 inch) whole wheat flour tortillas
1/4 cup low-fat milk
1/2 cup shredded reduced-fat Cheddar cheese

  • PREP

    20 mins

  • COOK

    30 mins


    50 mins


  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.


Calories: 494 kcal
Carbohydrates: 81.7 g
Cholesterol: 57 mg
Fat: 14.4 g
Fiber: 9.2 g
Protein: 29.5 g
Sodium: 1329 mg