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Healthier Chicken Enchiladas II

Rated as 4.5 out of 5 Stars
897

"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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Ingredients

50 m servings 494
Original recipe yields 6 servings

Directions

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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.

Footnotes

Nutrition Facts


Per Serving: 494 calories; 14.4 81.7 29.5 57 1329 Full nutrition

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Reviews

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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.