Recipe by CourtneyR
"I have been looking for a great restaurant-quality sour cream sauce enchilada recipe and was handed this one from a friend's grandma. It was exactly what I wanted and so simple to make! If you don't like really spicy foods, the optional items listed can be removed from the recipe and the dish is just as yummy!"
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1 (16 ounce) container
fat-free sour cream
1 (10.75 ounce) can
reduced-fat cream of chicken soup
chopped fresh cilantro
cooking spray (such as Pam®)
1 (10 ounce) can
diced tomatoes with green chile peppers (such as RO*TEL®)
shredded cooked chicken, or more to taste
1 (4 ounce) can
diced green chiles
shredded Colby-pepperjack cheese, divided
Easy and delicious! A few changes I made: 1 cup of chicken is not enough- I added closer to 2 1/2 cups. Also, I added 1 tsp minced garlic and a few tablespoons of the sour cream mixture to the tomato mixture to help bind it. I added fresh cilantro on top after baking.
Made it with out the cilantro because me and my family do not like. Tasted great and def need more chicken than what it calls for. Another quick tip is to used canned chicken taste just as good and you have a quick home cooked meal!
Great recipe. Easy to modify for your personal taste.
Great and easy to make. I used a more chicken than the recipe called for as I had to make more than 8 for a pot luck at work. Everyone loved them!!
* Percent Daily Values are based on a 2,000 calorie diet.
Low-Fat Sour Cream Chicken Enchiladas
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 149
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