Skinny Sour Cream Chicken Enchiladas
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 255.9
- Total Fat: 11.1 g
- Cholesterol: 55.8 mg
- Sodium: 842.3 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 8.8 g
- Protein: 21.0 g
View full nutritional breakdown of Skinny Sour Cream Chicken Enchiladas calories by ingredient
Introduction
These sour cream enchiladas hit that Mexican craving my family seems to get weekly. They are easy to make and, as I’m sitting here eating leftovers for lunch, great the next day too! These sour cream enchiladas hit that Mexican craving my family seems to get weekly. They are easy to make and, as I’m sitting here eating leftovers for lunch, great the next day too!Number of Servings: 10
Ingredients
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• 16 oz. fat free sour cream
• 1 can fat free cream of chicken soup
• 2 jalapenos finly chopped (remove as much of the seeds and white stuff as you want to control heat)
• 12oz cooked shredded chicken breast
• 1 can Mexican Rotel
• 1 cup chopped onions (optional)
• 10 low carb tortillas
• 2 cups shredded cheddar cheese
I used La Tortilla Factory, Whole Wheat Low Carb Tortillas.
Tips
Taken from http://skinnymom.com/2012/05/11/skinny-sour-cream-enchiladas/
Directions
In a saucepan, mix together sour cream, soup and jalapenos. Heat through and set aside. This is will get to the bubble up/boil stage quickly and make a huge hot mess if you don’t keep stirring.
Combine the chicken, rotel, and onions in a pan sprayed with cooking spray. Heat until onions are transparent. Or if you omit onions, for a few minutes to blend the flavors and juices.
Warm the tortillas until flexible. (I microwave them for 10 seconds sandwiched between two damp paper towels.) Fill each tortilla with about 2 tbls. of the chicken mixture.
Top with about 1/2-1 tablespoon of cheese (or a medium sized pinch if you measure like I do)
Roll the tortilla up, making sure to tuck in ends and place seam side down (or they will unravel and you will be annoyed) in a 8×11 dish sprayed with cooking spray.
Pour/Spread the sour cream sauce over enchiladas and top with the remaining cheese.
Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.
Serving Size: Makes 10 enchiladas. Serving size is 1 enchilada
Combine the chicken, rotel, and onions in a pan sprayed with cooking spray. Heat until onions are transparent. Or if you omit onions, for a few minutes to blend the flavors and juices.
Warm the tortillas until flexible. (I microwave them for 10 seconds sandwiched between two damp paper towels.) Fill each tortilla with about 2 tbls. of the chicken mixture.
Top with about 1/2-1 tablespoon of cheese (or a medium sized pinch if you measure like I do)
Roll the tortilla up, making sure to tuck in ends and place seam side down (or they will unravel and you will be annoyed) in a 8×11 dish sprayed with cooking spray.
Pour/Spread the sour cream sauce over enchiladas and top with the remaining cheese.
Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.
Serving Size: Makes 10 enchiladas. Serving size is 1 enchilada
Member Ratings For This Recipe
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SUNFLOWERS4ME
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