Skinny Sour Cream Chicken Enchiladas

Skinny Sour Cream Chicken Enchiladas

2.5 of 5 (2)
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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
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Introduction

These sour cream enchiladas hit that Mexican craving my family seems to get weekly. They are easy to make and, as Im 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 Im sitting here eating leftovers for lunch, great the next day too!
Number of Servings: 10

Ingredients

    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 dont 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 811 dish sprayed with cooking spray.

Pour/Spread the sour cream sauce over enchiladas and top with the remaining cheese.

Bake at 350F for 25-30 minutes until bubbly and cheese is melted.

Serving Size:Makes 10 enchiladas. Serving size is 1 enchilada

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Member Ratings For This Recipe


  • Good
    WAY to much sour cream in the sauce. Next time I will use 1/2 as much sour cream. Nothing great, but not terrible either. - 1/8/15

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  • O.K.
    I really wanted to like this - maybe it was something I did in my prep.... The sauce ended up way too thick & it just kind of stayed globbed on. Flavor was ok. - 6/17/13

    Was this review helpful?   yes  No