Skinny Sour Cream & Chicken Enchiladas
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 252.0
- Total Fat: 4.5 g
- Cholesterol: 34.0 mg
- Sodium: 392.5 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 2.7 g
- Protein: 18.3 g
View full nutritional breakdown of Skinny Sour Cream & Chicken Enchiladas calories by ingredient
Introduction
Serve up creamy, cheesy chicken enchiladas, and no one will be late to dinner! Serve up creamy, cheesy chicken enchiladas, and no one will be late to dinner!Number of Servings: 8
Ingredients
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1 cup fat-free sour cream
1/2 can (14.5-ounce) fat-free cream of chicken soup
1 tablespoon fresh chopped cilantro (1/2 tbls. dried)
12 ounces cooked shredded chicken breast
1/2 (14.5-ounce) can Mexican Rotel or 1/2 (14.5-ounce) can no salt added chopped tomatoes plus 1 chopped jalapeno
1/2 large white or yellow onion, chopped
16 corn tortillas
1 cups reduced-fat shredded pepper jack and colby cheese blend
Directions
In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside.
Combine the chicken, Rotel, and onions ain a pan coated with cooking spray. Heat until onions are transparent.
Warm the tortillas in the microwave until they are flexible. Then, fill each tortilla with about 2 tablespoons of the chicken mixture and about 1 tablespoon of cheese. Roll tortilla up and place seam side down in a 8x11 dish sprayed with cooking spray.
Pour over the sour cream sauce and top with the remaining cheese.
Bake in a 350 degree oven for about 30 minutes or until heated through.
Makes 8 servings of 2 enchiladas each.
Garnish with additional cilantro and green onions.
Combine the chicken, Rotel, and onions ain a pan coated with cooking spray. Heat until onions are transparent.
Warm the tortillas in the microwave until they are flexible. Then, fill each tortilla with about 2 tablespoons of the chicken mixture and about 1 tablespoon of cheese. Roll tortilla up and place seam side down in a 8x11 dish sprayed with cooking spray.
Pour over the sour cream sauce and top with the remaining cheese.
Bake in a 350 degree oven for about 30 minutes or until heated through.
Makes 8 servings of 2 enchiladas each.
Garnish with additional cilantro and green onions.
Member Ratings For This Recipe
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BRIDGETTELEA
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NO-41_RAZZYS_PL
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OUCHIC2005
I've made this recipe about 10x since finding it. I made a few changes but awesome enchiladas! I use reduced fat cheese, light sour cream for more flavor, omit cilantro (i love cilantro but dont like it in this recipe), and use low-carb or fat flour tortillas. Turns out excellent everytime. - 3/2/09
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SIRONEL
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BEARVET
