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Enchiladas De Pollo Paula Deen Recipe

Craving comfort food without the guilt? This healthier twist on Paula Deen's classic Chicken Enchiladas delivers big flavor with fewer calories! We've taken the beloved recipe from Paula Deen Celebrates and lightened it up using fat-free alternatives where possible. Get ready for cheesy, saucy perfection in two generous 13x9 pans (easily halved for smaller portions). This recipe is perfect for a weeknight dinner or a satisfying weekend meal.

Prep Time 30 mins
Cook Time 85 mins
Calories 124 kcal
Protein 34g
Rating 5.0 (1 Reviews)
Enchiladas De Pollo Paula Deen 93

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Enchiladas De Pollo Paula Deen

  • 2 lbs boneless, skinless chicken breasts
  • 4 oz reduced-fat cream cheese
  • 10.75 oz can fat-free cream of chicken soup
  • 1 (4 oz) can chopped green chilies, undrained
  • 1/2 cup chopped green onions
  • 12-15 corn tortillas
  • 3 cups red enchilada sauce
  • 1.5 cups shredded Monterey Jack cheese
  • 1.5 cups shredded cheddar cheese
  • cooking spray

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How to Make Enchiladas De Pollo Paula Deen

  1. Boil 2 lbs boneless, skinless chicken breasts until cooked through. Shred chicken with two forks once cooled.
  2. Preheat oven to 350°F (175°C).
  3. Lightly spray two 13x9 inch baking pans with cooking spray. Pour 1 cup enchilada sauce into the bottom of each pan.
  4. In a large bowl, combine shredded chicken, 4 oz reduced-fat cream cheese (softened), 10.75 oz can fat-free cream of chicken soup, 1 (4 oz) can chopped green chilies (undrained), and 1/2 cup chopped green onions.
  5. Fill each of 12-15 corn tortillas with approximately 2 tablespoons of the chicken mixture. Roll up tightly and place seam-down in the prepared pans.
  6. Pour the remaining enchilada sauce (approximately 2 cups) evenly over the enchiladas.
  7. Sprinkle 1.5 cups shredded Monterey Jack cheese and 1.5 cups shredded cheddar cheese over the enchiladas.
  8. Cover pans with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly and enchiladas are heated through.

Nutrition Information (Approximate per serving)

Sodium

24 g

Sugar

4g

Fat

6g

Carbs

2g

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Time To Make Course Preparation Main Dish 4 Hours Or Less