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Wendy's Low-Fat Chicken Enchiladas

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 1 hr 30 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 4 boneless skinless chicken breasts (fresh or frozen)
  • 1 onion, quartered
  • 2-3 cloves garlic, peeled
  • 2 cups low-fat, low-sodium chicken broth
  • 1 container (16 oz.) fresh salsa (your heat preference)
  • Salt and pepper, if desired
  • 1 extra large can red enchilada sauce
  • 20-24 corn tortillas
  • 8 oz. cheddar cheese, shredded (or your favorite)
make it
Place chicken breasts, onion, garlic and chicken broth in a medium saucepan on stove over medium heat. Simmer, about 30 minutes, or until chicken is cooked through and can be shredded. Remove chicken from pan and discard onion, garlic and broth. Shred the chicken using 2 forks. Return the chicken to the saucepan and add the entire container of salsa. Simmer on low until heated through.

While salsa and chicken mixture is heating, preheat oven to 350 degrees F. Spray a 9x13 inch baking pan with non-stick cooking spray. Shake can of enchilada sauce well before opening. Using a ladle, pour 2-3 ladles full of enchilada sauce in bottom of baking pan. Heat a small skillet on the stove and place one tortilla at a time in the skillet to heat it pliable. (I use this method instead of heating my tortillas in oil to cut the fat.) Chicken mixture should be heated through. Remove from heat and prepare to assemble enchiladas.

Remove one tortilla from the skillet and replace with another. Place the warm tortilla in the bottom of the baking pan and turn it once to coat with enchilada sauce. Add more sauce as needed to coat the tortilla but don't let it get so soggy that it falls apart. Place about 1/3 cup chicken/salsa mixture in the tortilla and 1 tablespoon or so of shredded cheese. Roll enchilada so that seam is down and push to top of pan to make room for next enchiladas. Repeat until the pan is full, adding enchilada sauce as needed to cover. When finished rolling enchiladas, top with more cheese.

Bake for about 25-30 minutes in preheated oven. Cheese should be melted and enchilada sauce bubbling when ready to serve.
I find that I end up making one 9x13 pan plus a smaller pan of enchiladas when I make this recipe. Serve with Spanish rice and a salad.

To save time, I cook the chicken, onion, garlic and chicken broth on low in a crock-pot. When I get home from work, I simply shred the chicken, add the salsa and assemble my enchiladas.
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