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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
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Skinny Sour Cream & Chicken Enchiladas

Submitted by: SKEYDOO
Skinny Sour Cream & Chicken Enchiladas

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

    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.






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Member Ratings For This Recipe



  • 93 of 117 people found this review helpful
    Use salsa for Rotel- add canned peppers, cream chicken soup with no fat/no sodium, and 8 oz fat free sour cream for sauce. Brown onions and chicken with chili powder for filling. Layer tortillas, filling, sauce, cheese... serve with 8 oz room temp' yogurt topping. - 1/2/09

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  • Very Good
    89 of 94 people found this review helpful
    Suggestion to cut prep time, use an already cook rotisserie chicken from the store and shred. - 9/22/08

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  • Very Good
    78 of 80 people found this review helpful
    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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  • Incredible!
    52 of 53 people found this review helpful
    I reserved half of the recipe (1/2 chicken mixture, half sauce and 8 tortillas) and made quesadillas the next night-- Both were amazing! Hubby loved them and asked for more a week later - 3/26/09

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  • Very Good
    43 of 45 people found this review helpful
    I made this but layered it like a lasagna which saved some time. I cooked the chicken breasts with salsa in the crockpot beforehand and shredded it. I didn't need the Rotel. I used low carb tortillas too. My entire family loved this dish. - 6/29/08

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  • Incredible!
    31 of 35 people found this review helpful
    Made this for lunch for the in-laws today and it was fantastic!! I used flour tortillas instead of corn and added a few extra spices but it came out perfectly! Will definitely make it a favorite! Thanks for sharing! - 3/29/09

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  • Incredible!
    30 of 30 people found this review helpful
    Turned out wonderful. I changed the low fat soup to a low fat, low sodium soup and added some garlic, onion and chili powder to the sauce. My husband and I both enjoyed it. - 5/18/08

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  • Very Good
    27 of 29 people found this review helpful
    Very Good! I made tonight and made the chicken mixture in the crock pot and then shredded it. I used larger tortillas as was able to get about 10 in the pan. It was very good! - 3/1/09

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  • Very Good
    25 of 25 people found this review helpful
    Great! I used reduced fat cheese to save some calories. Will make again. - 2/23/09

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  • Incredible!
    25 of 26 people found this review helpful
    made this tonight! the whole family (even one my son) LOVED it! we made the filling in a crock pot and then shredded the chicken. then i rolled it in tortillas and put them in the oven! WOW! - 11/16/08

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  • Incredible!
    20 of 20 people found this review helpful
    This was delicious! We will definitely be making it again. I made a few substitutions and adjustments. I used fat free plain yogurt instead of sour cream, and used the low sodium, fat free varieties of any canned items. Also, added garlic and cumin to sauce. It was great! - 5/13/09

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  • Very Good
    20 of 20 people found this review helpful
    This was very very good!!! We had leftovers for the week and they are even better the day after :) I used what I had at home so I used less cheese and less sour cream and whole wheat tortillas. Instead of 16 I used 8 large ones. It turned out great, but they did stick to the pan, I forgot to use Pam - 7/8/08

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  • Very Good
    18 of 19 people found this review helpful
    very good. I love mexican, and it tasted great. Will make again! - 4/28/09

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  • Very Good
    15 of 15 people found this review helpful
    I made this recipe using low carb/high fiber flour tortillas and I swap the chicken soup for a can of green chile enchilada sauce. I use a little of the green sauce to dip the warm tortillas in before rolling them up which is the more traditional method for making them. - 1/16/10

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  • Incredible!
    15 of 16 people found this review helpful
    Just wanted to say thanks for the DELICIOUS RECEIPE!!!!!!! I did a few thing differently, but the main receipe stayed true. Wanted to give a few ideas. i put in a little less chicken & added some veggies to have even more nutritional value. also the store had chipotle wholegrain corn tortillas.yum! - 7/23/09

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  • Very Good
    13 of 15 people found this review helpful
    Loved it . Very good. I used Parsley instead of Cilantro. &
    fat free cheese. I will make this many times. - 6/21/09

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  • Very Good
    13 of 13 people found this review helpful
    I had this last night. Was a little tricky figuring out what "Mexican Rotal" was, but otherwise....very very yummy! My whole family enjoyed and I will definitely make this again. - 1/8/09

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  • Incredible!
    12 of 13 people found this review helpful
    I loved this. I add a few extra calories with a tbs of low fat sour cream to top it off. - 5/22/09

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  • Incredible!
    12 of 13 people found this review helpful
    I reall liked it and it was easy to make. I used the left-over chicken mix for tacos that were awesome too! - 2/18/09

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  • O.K.
    12 of 34 people found this review helpful
    Warning: chicken was not included in the nutritional count. I left out the onions and recalculated - over 500 calories for two! Sodium was extremely high, too. Overall, taste was pretty bland for Mexican food. - 6/8/08

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  • Incredible!
    12 of 12 people found this review helpful
    I so enjoyed this recipe...very easy and tasty. I did however, use ONLY 8 ounces of fat free sour cream to save calories and offered the rest to anyone as garnish along with extra chopped cilantro. - 5/29/08

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  • 11 of 12 people found this review helpful
    This is great! Even my picky eater loved it! - 1/16/09

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  • O.K.
    10 of 16 people found this review helpful
    It was just okay. My husband who loves Mexican food wasn't impressed at all. It was really bland and seemed like it was missing something. - 6/25/08

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  • Good
    9 of 12 people found this review helpful
    A bit bland, needs more spices - 7/8/09

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  • Very Good
    6 of 7 people found this review helpful
    very tasty, but i used less sour cream and cheese to cut calories more - 4/28/09

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