Low-Fat Sour Cream Enchiladas Recipe

Name: Low-Fat Sour Cream Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 oz.) container nonfat sour cream; 1 (8 oz.) container nonfat plain yogurt; 1 (10 3/4 oz.) can cream of chicken soup (with 1/3 less salt); 1 (4 oz.) can diced green chilies; 12 (6 to 7-inch) white corn or flour tortillas; 4 oz. shredded nonfat Cheddar cheese; 1 lb. chicken, sliced into 1-inch strips; 1 onion; 1 green pepper; 1 pkg. enchilada seasoning

Servings: persons

1
Heat oven to 350u00b0.
2
Spray a 13 x 9-inch baking dish with nonstick spray.
3
Cut chicken, onion and green pepper into strips. Saute with Pam.
4
Sprinkle with enchilada seasoning.
5
In a medium bowl, combine sour cream, yogurt, soup and chilies.
6
Mix well. Sprinkle a small amount of cheese in tortilla and spread about 3 tablespoons sour cream mixture down the center of each tortilla along with chicken mixture.
7
Roll up and place in baking dish. Cover with salsa and remaining sour cream mixture.
8
Cover with foil. Bake at 350u00b0 for 25 to 30 minutes or until hot and bubbly. Remove foil.
9
Sprinkle with cheese. Return to oven and bake, uncovered, for 5 minutes.
10
Garnish with lettuce and tomatoes. Makes 6 servings.

1515

kcal

Calories

Fat

235

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 (8 oz.) container nonfat sour cream, 1 (8 oz.) container nonfat plain yogurt, 1 (10 3/4 oz.) can cream of chicken soup (with 1/3 less salt), 1 (4 oz.) can diced green chilies, and more.

Yes, Low-Fat Sour Cream Enchiladas falls under the Soups & Stews 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.

That's it — enjoy your meal!

Low-Fat Sour Cream Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions