Skinny Sour Cream & Chicken Enchiladas (correct)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 369.3
- Total Fat: 7.1 g
- Cholesterol: 18.1 mg
- Sodium: 966.3 mg
- Total Carbs: 31.9 g
- Dietary Fiber: 3.9 g
- Protein: 11.4 g
View full nutritional breakdown of Skinny Sour Cream & Chicken Enchiladas (correct) calories by ingredient
Introduction
Original recipe did not include chicken in the nutrition facts. This one is correct but modified slightly. Original recipe did not include chicken in the nutrition facts. This one is correct but modified slightly.Number of Servings: 8
Ingredients
-
1 cup fat-free sour cream
1/2 can (14.5-ounce) fat-free cream of chicken soup
3 tablespoon fresh chopped cilantro (1/2 tbls. dried)
16 ounces cooked shredded chicken breast
1 (14.5-ounce) can Mexican Rotel or 1 (14.5-ounce) can no salt added chopped tomatoes plus 1 chopped jalapeno
1/2 large white or yellow onion, chopped
8 whole wheat tortillas
1 cup 2 % Mexican blend cheese + 1/4 c for top
Directions
n 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 4 tablespoons of the chicken mixture and about 2 tablespoon of cheese. Roll tortilla up and place seam side down in a 9x13 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 1 enchilada each.
Garnish with additional cilantro and green onions.
Serving Size: 8 - 1 enchilada per serving
Number of Servings: 8
Recipe submitted by SparkPeople user MRSHENDRIX.
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 4 tablespoons of the chicken mixture and about 2 tablespoon of cheese. Roll tortilla up and place seam side down in a 9x13 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 1 enchilada each.
Garnish with additional cilantro and green onions.
Serving Size: 8 - 1 enchilada per serving
Number of Servings: 8
Recipe submitted by SparkPeople user MRSHENDRIX.