Healthy White Chicken Enchiladas Casserole

Prep:15 min Cook: 25 min Serve: 4

I- Ingredients

  • 2 1/2 cups (or 12 oz) cooked shredded chicken;
  • 6 low carb tortillas;
  • 1 small onion, chopped;
  • 1 tbs minced garlic;
  • 1 10 1/2 oz can 98% fat-free cream of chicken soup;
  • 1 small can of diced chiles;
  • 3/4 cup nonfat sour cream;
  • 3/4 cup reduced fat shredded mild cheddar;
  • about 1/2 cup fresh cilantro, more for garnishing;
  • 1/2 tbsp chili powder;
  • 1 tbsp garlic powder;
  • Salt & pepper, to taste;

II- Directions

  1. Preheat oven to 325 degrees.
  2. In a small bowl, mix together cream of chicken soup, sour cream, garlic powder, salt & pepper, and about half of the cilantro. Set aside.
  3. In a lightly sprayed skillet on medium-high heat, add your chopped onions and garlic, and sauté until your onions are slightly translucent (about 3 minutes). Add in your diced chilies, chicken, cilantro, chili powder, salt and pepper and cook for about five more minutes, stirring all together.
  4. Take a couple tablespoons of the sour cream mixture and add to the chicken. Stir and mix completely.
  5. Divide and scoop the chicken mixture evenly onto each tortilla.
  6. Roll the tortillas up and place seam-side down in a lightly sprayed baking dish that has a tiny bit of the mixture spread on the bottom of the dish.
  7. Top with shredded cheese and bake for 25 minutes.

III- Nutrition Facts

Serving Size: 1 Enchilada

  • 218 Calories;
  • Fat: 6g;
  • Saturated fat: 2.5g;
  • Cholesterol: 37mg;
  • Carbs: 6g;
  • Fiber: 2.5g;
  • Sugar: 1g;
  • Protein: 23g.

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