Chicken Sour Cream Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 lb boneless, skinless chicken breast, cooked and shredded1 cup nonfat Greek yogurt1 cup reduced fat sour cream6 Tbsp salsa verde1 can Campbell's Healthy Request Cream of Chicken Soup2 Tbsp cilantro, chopped1 cup onion, diced4 oz canned chopped green chili peppers1 can Ro-Tel diced tomatoes and green chilis12 corn tortillas (5-6" diameter)1 cup reduced fat Mexican shredded cheeseCooking spray
Preheat oven to 350. Spray a 9x13 baking dish with cooking spray.
In a saucepan, mix together yogurt, sour cream, soup, salsa, and cilantro. Heat through and set aside.
Coat a large skillet with cooking spray, and cook onions over medium heat for 3 minutes. Add Ro-Tel and green chilies, and continue to cook until onions are translucent. Add cooked chicken and simmer to blend the flavors.
Pour enough sauce into the prepared baking dish to cover the bottom.
Warm the tortillas in the microwave for about 309 seconds, until flexible. Fill each tortilla with about 2T of the chicken mixture. Top with a scant tablespoon (or a medium sized pinch) of cheese. Roll the tortilla and place seam side down in the baking dish.
Pour/Spread the remaining sour cream sauce over enchiladas. Top with the remaining cheese. Bake for 25-30 minutes until bubbly and cheese is melted.
Serving Size: Makes 12 enchiladas
In a saucepan, mix together yogurt, sour cream, soup, salsa, and cilantro. Heat through and set aside.
Coat a large skillet with cooking spray, and cook onions over medium heat for 3 minutes. Add Ro-Tel and green chilies, and continue to cook until onions are translucent. Add cooked chicken and simmer to blend the flavors.
Pour enough sauce into the prepared baking dish to cover the bottom.
Warm the tortillas in the microwave for about 309 seconds, until flexible. Fill each tortilla with about 2T of the chicken mixture. Top with a scant tablespoon (or a medium sized pinch) of cheese. Roll the tortilla and place seam side down in the baking dish.
Pour/Spread the remaining sour cream sauce over enchiladas. Top with the remaining cheese. Bake for 25-30 minutes until bubbly and cheese is melted.
Serving Size: Makes 12 enchiladas
Nutritional Info Amount Per Serving
- Calories: 173.8
- Total Fat: 5.5 g
- Cholesterol: 36.9 mg
- Sodium: 396.4 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 2.6 g
- Protein: 13.6 g
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