Freestyle Creamy Chicken Enchiladas
Recipe type: Dinner
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • Vegetable Cooking Spray
  • 2 Cans of Red Enchilada Sauce (10 ounce cans)
  • 1 Can of Diced Tomatoes, Drained
  • 10.5 Ounces of 98% Fat Free Campbells Cream of Chicken Soup
  • 4 Ounces Each of Fat Free Sour Cream + Fat Free Greek Plain Yogurt
  • 4 Cups of Cooked Shredded Chicken Breast
  • Can (4 oz) of Green Chilies, Drained
  • 3.5 Cups of Kraft Fat Free Shredded Mozzarella or Cheddar Cheese (Or mixture of both)
  • 12 Ole Extreme Wellness High Fiber Low Carb Wraps
  • ⅓ Cup Chopped Fresh Cilantro
  1. Preheat oven to 350 degrees. Spray a 9 x 13 x 3 inch baking dish with cooking spray.
  2. Whisk enchilada sauce, tomatoes, chicken soup, fat free sour cream and yogurt together. Spread ½ cup of mixture onto bottom of baking dish. Set aside remaining sauce.
  3. In another bowl, combine chicken and chilies. Toss until combined and set aside.
  4. Keep 2 cups of fat free mozzarella for topping the dish and put the rest in another bowl for stuffing into enchilada wraps.
  5. To arrange: sprinkle some mozzarella, then add shredded chicken and chilies. Roll up the wrap tightly and place seam side down in the baking dish. Continue until all are in the dish. Push them together so they all fit in a single layer.
  6. Pour the remaining sauce on top of the wraps. Bake for 20 minutes. Remove from oven and sprinkle remaining cheese on top. Bake until cheese is melted - about 15 minutes.
  7. Before serving, sprinkle fresh cilantro on top.
  8. This makes 6 servings at 6 Freestyle Points each (2 Wraps per serving.) Enjoy!
Recipe by Dee Dee Does at