Low Fat Sour Cream Chicken Enchiladas
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 241.9
- Total Fat: 4.5 g
- Cholesterol: 36.4 mg
- Sodium: 496.1 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 2.4 g
- Protein: 17.5 g
View full nutritional breakdown of Low Fat Sour Cream Chicken Enchiladas calories by ingredient
Number of Servings: 10
Ingredients
-
Boneless Skinless Chicken, 1 lb
Fat Free Sour Cream, 16 oz
Diced Green Chiles, 1 large can
Garlic Powder, 1/4 tsp
Chicken Bouillon, 1 cube
Water, 1 cup
Black Pepper
Whole Wheat Tortillas (soft taco size), 10
Shredded Cheddar Cheese, 1/2 cup
Directions
Cook chicken and cut into cubes, or shred.
Meanwhile, combine sour cream, green chiles, chicken bouillon, water, and pepper in a medium skillet. Allow to simmer. When the chicken is ready, spoon out 1/2 cup of the sour cream mixture in a dish to be used later. Add chicken to pan and continue to simmer for 5 minutes to allow the flavors to meld.
Spray a 13x9 baking dish with non-stick spray. Fold tortillas in half loosely, and place in baking dish in a row. Evenly fill each tortilla with the chicken mixture and roll to make enchilada so that the seam is down in the pan. Pour the remaining 1/4 cup sour cream mixture that was set aside over top of the enchiladas. Sprinkle cheese on top. Bake at 350 degrees for 15-20 minutes depending on desired crisp-ness.
Makes 10 enchiladas.
Meanwhile, combine sour cream, green chiles, chicken bouillon, water, and pepper in a medium skillet. Allow to simmer. When the chicken is ready, spoon out 1/2 cup of the sour cream mixture in a dish to be used later. Add chicken to pan and continue to simmer for 5 minutes to allow the flavors to meld.
Spray a 13x9 baking dish with non-stick spray. Fold tortillas in half loosely, and place in baking dish in a row. Evenly fill each tortilla with the chicken mixture and roll to make enchilada so that the seam is down in the pan. Pour the remaining 1/4 cup sour cream mixture that was set aside over top of the enchiladas. Sprinkle cheese on top. Bake at 350 degrees for 15-20 minutes depending on desired crisp-ness.
Makes 10 enchiladas.