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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 367.0
  • Total Fat: 14.2 g
  • Cholesterol: 59.1 mg
  • Sodium: 1,289.5 mg
  • Total Carbs: 31.7 g
  • Dietary Fiber: 9.0 g
  • Protein: 27.0 g

View full nutritional breakdown of Cheesy Sour Cream Chicken Enchiladas calories by ingredient
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Cheesy Sour Cream Chicken Enchiladas

Submitted by: ROOMSIE

Number of Servings: 8


    2 cups shredded or cubed chicken breast
    2 cups of shredded reduced fat colby or mexican cheese
    1 can of 98% Fat Free condensed cream of mushroom
    1 can of 98% Fat Free condensed cream of chicken
    1 package of Mission Carb Control tortillas
    1 can of green chilis (4 oz)
    1/2 cup of skim milk
    2 cups of any vegetables chopped
    1 cup of light or fat free sour cream


consider adding black olives


Sauce: mix 1 can Healthy Request Cream of Chicken Soup, 1 can Healthy Request Cream of Mushroom Soup, 1 c low fat or fat free sour cream, 1 tsp garlic powder, 1 (4oz) can of diced mild green chiles (drained), 1/2 can of skim milk, black pepper to taste. Mix it all in a bowl with a whisk. You *may* want to add salt if you are used to salty stuff... but eventually you want to leave out extra salt, right?

Take 1/4 of the sauce and mix it gently with the chicken, vegetables, and 1/3 of the cheese in a bowl. This is your filling.

Spray a 9 by 13 pan with cooking spray. Take a half cup or so of the sauce and coat the bottom of the pan.

Now you take each tortilla, put filling in it, and roll it up. Put the rolled enchiladas into the pan, seam side down. When they are all in the pan, pour the rest of the sauce over them. Sprinkle the rest of the cheese on top. Cover with aluminum foil sprayed with cooking spray and sort of tent it up just a bit so it is not touching the cheese.

Bake at 350 degrees for about 30 minutes. Take off the foil and bake 10 more minutes. Enjoy with a salad.

Serving Size: Makes 8 enchiladas

Number of Servings: 8

Recipe submitted by SparkPeople user ROOMSIE.

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