Light Chicken Enchiladas [Recipe]
Prep time
Cook time
Total time
Serves: 4
  • 1 pound chicken breasts or tenders
  • 4 oz light or regular cream cheese (half an 8-oz container)
  • 1 10-oz can red enchilada sauce
  • 1 small onion, chopped
  • 1 red or green bell pepper, chopped (optional)
  • 5–6 large whole-wheat flour tortillas (you can also use smaller ones)
  • taco sauce (mild or not — your choice!)
  • 1–2 cups shredded cheddar cheese or Mexican cheese blend
  1. Spray a skillet or pan with cooking spray and turn on to medium-high heat. Place chicken in pan, turning frequently. While cooking, take a fork and knife and shred the chicken while it cooks. Continue this until meat is shredded and cooked through.
  2. Preheat the oven to 350°F. Add the chopped onion, red pepper, cream cheese and enchilada sauce to the chicken and stir to combine. After the mixture starts boiling, turn off the heat and set aside.
  3. Spray a 9x13-inch baking pan with cooking spray. Fill the tortillas with the chicken mixture and fold each side over. I usually get 5–6 big enchiladas and then make a couple small ones for the kids. Cover with as much taco sauce as desired and top with the cheese.
  4. Cover with foil and cook in the oven for 20 minutes. Remove the foil and cook uncovered for an additional 5–10 minutes or until cheese is completely melted.
Recipe by Maryann Jacobsen at