SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 259.1
  • Total Fat: 9.8 g
  • Cholesterol: 49.6 mg
  • Sodium: 679.6 mg
  • Total Carbs: 22.2 g
  • Dietary Fiber: 2.7 g
  • Protein: 19.2 g

View full nutritional breakdown of Easy Sour Cream Chicken Enchiladas calories by ingredient
Report Inappropriate Recipe

Easy Sour Cream Chicken Enchiladas

Submitted by: JDLANDER

Introduction

A family favorite. Using low fat ingredients you can cut calories down. I have not tried lowering butter amounts or using smart balance, but that may make it easier. Realize that the calorie count is for 1/2 a tortilla and filling size. These are extremely good and a great make ahead and freeze recipe. Everyone I have ever made this for has wanted the recipe and has added to their own dinner rotations. A family favorite. Using low fat ingredients you can cut calories down. I have not tried lowering butter amounts or using smart balance, but that may make it easier. Realize that the calorie count is for 1/2 a tortilla and filling size. These are extremely good and a great make ahead and freeze recipe. Everyone I have ever made this for has wanted the recipe and has added to their own dinner rotations.
Number of Servings: 20

Ingredients

    4 c. copped chicken (2 lbs?)
    1/2 c.Butter, salted
    1 can Campbell's Cream of Chicken Soup (98% fat free)
    2 c. Cheddar or Colby Cheese, Low Fat, shredded
    8 oz. Cream Cheese, Fat Free
    1 small can Diced Green Chiliess, I use mild
    1 c. Sour Cream, reduced fat
    1/2 c. Milk, canned, evaporated, nonfat
    1 small can of sliced black Olives
    10-10 inch MIssion Flour Tortilla 96% fat free

Directions

Mix butter, soup, cream cheese, chilies, and sour cream in saucepan. cook until everything is blended. Add chicken and cheese (reserve some to sprinkle on top). Stir until cheese is melted. Warm tortillas in microwave. Grease 9x13 pan. Place 1/2 c. filling in tortilla and roll up. Place in pan. Repeat until all tortillas are used. If there is any filling left, spread on top of enchiladas. Sprinkle with cheese. Garnish with olives. Pour evaporated milk over everything. Bake at 375 for 25-30 min. Serve with re-fried beans and salsa. These freeze well. Makes 20- 1/2 a filled tortilla serving.

Number of Servings: 20

Recipe submitted by SparkPeople user JDLANDER.






Great Stories from around the Web


Rate This Recipe