Low-Fat Sour Cream Chicken Enchiladas

Low-Fat Sour Cream Chicken Enchiladas

8
CourtneyR 0

"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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Ingredients

55 m servings 413 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 43.8g
  • 14%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 1053 mg
  • 42%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Mix sour cream, cream of chicken soup, and cilantro in a saucepan over medium heat; cook, stirring occasionally, until heated through, 3 to 5 minutes. Remove from heat.
  2. Spray a large skillet with cooking spray; add tomatoes with green chile peppers, chicken, onion, and green chiles. Cook and stir mixture over medium heat until onion is transparent, 5 to 10 minutes.
  3. Place tortillas on a microwave-safe plate; heat in the microwave until warm and flexible, about 10 seconds.
  4. Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11-inch baking dish with cooking spray.
  5. Spoon 2 to 3 tablespoons chicken mixture down the center of each tortilla; sprinkle filling with about 1 tablespoon Colby-pepperjack cheese. Roll each tortilla around the filling and place seam side down into the prepared baking dish. Top tortillas with sour cream sauce; sprinkle remaining cheese over sour cream layer.
  6. Bake in the preheated oven until sauce is bubbling and cheese is melted, 25 to 30 minutes.

Reviews

8
  1. 8 Ratings

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Most helpful positive review

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...

Most helpful critical review

Ok... these enchiladas are ok. The sauce is nothing special, I'm not a crazy fan about flour enchiladas but I made them for my boyfriend because he is but I will admit the chicken mixture makes ...

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...

Ok... these enchiladas are ok. The sauce is nothing special, I'm not a crazy fan about flour enchiladas but I made them for my boyfriend because he is but I will admit the chicken mixture makes ...

After reading the reviews I also used 2 cups of chicken. I can see where 1 cup would not be enough. My husband & I did not care for the taste, to me it tasted "processed", not sure if it was b...

These are absolutely and a definite guilty pleasure on a lower calorie lifestyle. My boyfriend, who is all midwestern casserole loving, requests these at least once a month. Thanks for a great r...

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 ...

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!!