Light Sour Cream Chicken Enchiladas

3.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 286.0
  • Total Fat: 7.9 g
  • Cholesterol: 52.8 mg
  • Sodium: 491.9 mg
  • Total Carbs: 33.8 g
  • Dietary Fiber: 4.0 g
  • Protein: 20.5 g

View full nutritional breakdown of Light Sour Cream Chicken Enchiladas calories by ingredient
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Number of Servings: 6


    1 (8 oz) container light sour cream
    1 (8 oz) container nonfat plain yogurt
    1 (10 3/4 oz) can condensed 99% fat-free cream of chicken soup with less sodium
    1 (4.5 oz) can diced green chiles, undrained
    12 (6 or 7 inch) white corn or flour tortillas
    1 cup shredded reduced fat cheddar cheese
    1 1/2 cups chopped cooked chicken
    1/4 cup sliced green onions/scallions


Heat oven to 350 F.
Spray 13x9 inch (3 quart) baking dish with nonstick cooking spray.
In medium bowl, combine sour cream, yogurt, soup, and chiles; mix well.
Spoon about 3 tablespoons sour cream mixture down the center of each tortilla. Researve 1/4 cup of the cheese.
Sprinkle tortillas with remaining cheese.
Sprinkle tortillas with chicken and green onions.
Roll tortillas up and place in sprayed dish.
Spoon remaining sour cream mixture over tortillas.
Cover with foil.
Bake at 350 degrees for 25-30 minutes, or until hot and bubbly.
Remove foil; sprinkle reserved 1/4 cup cheese over top.
Bake uncovered for an additional 5 minutes or until cheese is melted.
If desired, garnish with shredded lettuce and chopped tomatoes.

Number of Servings: 6

Recipe submitted by SparkPeople user MRS_TYLER.

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