Sherry's low-fat chicken enchiladas

sherry monfils


Oh how I love cheesy dishes, but the fat!!! So, I tweaked a few recipes over the years to come up w/ a very tasty alternative.


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20 Min
30 Min


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  • 1-3/4 c
    fat-free sour cream, i like daisy's
  • 1/2 c
    green onions, chopped
  • 1 tsp
    ground cumin
  • 1/4
    pickled jalapeno slices
  • 1 Tbsp
    canola oil
  • 12
    boneless, skinless, chicken breasts, cut into 1"-strips
  • 1 tsp
    minced garlic
  • 1/3 c
    fresh cilantro, minced, i hate the stuff, but others love it.
  • 8
    8"-flour tortillas
  • 1 c
    shredded reduced fat cheddar cheese
  • 1 c
    bottled, chunky salsa
  • 1 medium
    tomato, chopped
  • 1/2 c
    shredded reduced fat mexican-style cheese
  • ·
    sour cream, sliced black olives, cilantro sprigs for garnish

How to Make Sherry's low-fat chicken enchiladas


  1. Heat oven to 350. Lightly spray a 9" x 13" casserole dish w/ cooking spray. In a medium bowl, stir together the sour cream, green onions, cilantro, ( if using...I'm not, lol,) jalapeno pepper slices and cumin.
  2. Spray a lg skillet w/ cooking spray. Pour in the oil and heat over med-high heat. Add chicken and garlic. saute until chicken is cooked, about 4 mins.
  3. Divide the chicken strips among the flour tortillas, placing them down the center of each tortilla. Top w/ the sour cream mix, sprinkle w/ some of the cheese. Roll them up and place them, seam side down in the baking dish. Sprinkle w/ remaining cheese and cover w/ foil. Bake 30 mins, or until bubbly. Spoon the salsa down the middle, then sprinkle w/ chopped tomato. Garnish w/ cilantro, if you like. Serve w/ extra sour cream and black olives.

Printable Recipe Card

About Sherry's low-fat chicken enchiladas

Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Low Fat

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