Creamy Chicken Enchiladas

Creamy Chicken Enchiladas


  • 6 Olé’ Extreme Wellness tortillas or any 1 point tortillas
  • 2 oz. 1/3 reduced fat cream cheese (softened)
  • 12 ounces of shredded skinless, boneless chicken breasts
  • 1 (10 1/2 oz ) can healthy request cream of chicken soup
  • 2 ounces light mozzarella cheese ( I use Trader Joe’s lite mozzarella)
  • 1 can (4oz) green chilies


  1. Preheat oven to 350 degrees. In a large mixing bowl, combine soup, chilies, and softened cream cheese. Blend together. ( set aside 1/2 cup of sauce for the top) then add shredded chicken.
  2. Using a skillet pan, spray each side of the tortillas with non stick cooking spray and cook in a skillet on medium high for 30-50 seconds, flip over and cook the other side for the same amount.
  3. Divide the chicken mixture evenly on each tortilla (about 1/4 cup). Roll up each tortilla and place into a lightly greased 9×9 square pan. Continue until all 6 enchiladas are in pan. Pour remaining sauce over enchiladas.
  4. Cook for 25 minutes. Take out and add light mozzarella cheese over the top of the enchiladas & cook for another 5 minutes or until cheese has melted completely.

Servings: Makes 6 enchiladas / 3 Freestyle SmartPoints for 1 enchilada or 7 Freestyle Smartpoints for 2 enchiladas.


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As someone who has struggled with their weight their entire life, but has recently lost over 90 pounds, I get asked, "What kinds of foods do you eat to help you lose weight?” I still eat all my favorite foods, just healthier versions. I am a firm believer that you can eat the foods you enjoy and still lose weight. I love sharing my passion for healthy recipes with others who, like myself, have a desire to eat healthy and lose weight. These recipes have added immense value to my life, and I love having the chance to share my passions and wonderings with my loyal followers. Explore my site, and enjoy.

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