Healthier Chicken Enchiladas II

Healthier Chicken Enchiladas II

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MakeItHealthy 718

"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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50 m servings 494 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.




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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