Low-Fat Sour Cream Chicken Enchiladas Recipe

Name: Low-Fat Sour Cream Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) container fat-free sour cream; 1 (10.75 ounce) can reduced-fat cream of chicken soup; 1 tablespoon chopped fresh cilantro (optional); cooking spray (such as Pam(R)); 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL(R)); 1 cup shredded cooked chicken, or more to taste; 1 cup chopped onion (optional); 1 (4 ounce) can diced green chiles (optional); 8 flour tortillas; 2 cups shredded Colby-pepperjack cheese, divided

Servings: persons

1 (16 ounce) container fat-free sour cream
1 (10.75 ounce) can reduced-fat cream of chicken soup
1 tablespoon chopped fresh cilantro (optional)
cooking spray (such as Pam(R))
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL(R))
1 cup shredded cooked chicken, or more to taste
1 cup chopped onion (optional)
1 (4 ounce) can diced green chiles (optional)
8 flour tortillas
2 cups shredded Colby-pepperjack cheese, divided

1
Mix sour cream, cream of chicken soup, and cilantro in a saucepan over medium heat; cook, stirring occasionally, until heated through, 3 to 5 minutes. Remove from heat.
2
Spray a large skillet with cooking spray; add tomatoes with green chile peppers, chicken, onion, and green chiles. Cook and stir mixture over medium heat until onion is transparent, 5 to 10 minutes.
3
Place tortillas on a microwave-safe plate; heat in the microwave until warm and flexible, about 10 seconds.
4
Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11-inch baking dish with cooking spray.
5
Spoon 2 to 3 tablespoons chicken mixture down the center of each tortilla; sprinkle filling with about 1 tablespoon Colby-pepperjack cheese. Roll each tortilla around the filling and place seam side down into the prepared baking dish. Top tortillas with sour cream sauce; sprinkle remaining cheese over sour cream layer.
6
Bake in the preheated oven until sauce is bubbling and cheese is melted, 25 to 30 minutes.

1173

kcal

Calories

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (16 ounce) container fat-free sour cream, 1 (10.75 ounce) can reduced-fat cream of chicken soup, 1 tablespoon chopped fresh cilantro (optional), cooking spray (such as Pam(R)), and more.

Yes, Low-Fat Sour Cream Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low-Fat Sour Cream Chicken Enchiladas

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