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Chicken Cilantro Enchiladas

An effortless recipe for a favorite Mexican dish.

Per Serving: 334 Calories, 41g Carbohydrates, 31g Protein, 5g Fat, 2g Saturated Fat, 401mg Sodium, 4.2mg Fiber
Yield: 6 - 2 enchilada servings


  • 4 skinless, boneless chicken breast halves, cooked and shredded
  • 1 cup fat free sour cream
  • 1-1/2 cups shredded low fat cheddar cheese
  • 4 green onions, chopped
  • 1 t. ground cumin
  • 1/4 cup chopped fresh cilantro
  • 1/2 tsp. pepper
  • 1 – 12 ounce package corn tortillas
  • 8 oz fresh salsa


  1. Preheat oven to 350 F. 
  2. In a large bowl, combine shredded chicken, fat free sour cream, cheese, green onions, cumin, cilantro, and pepper. Mix well.
  3. In each corn tortilla, place a large spoonful of chicken mixture, rolling up and placing seam side down in 9x13 baking dish. Cover with fresh salsa.
  4. Bake at 350 F for about 20 minutes, until bubbly and heated through

Source: Sharon Palmer, RD

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