Low-Fat Sour Cream Chicken Enchiladas Recipe - Allrecipes.com
Low-Fat Sour Cream Chicken Enchiladas Recipe
  • READY IN 55 mins

Low-Fat Sour Cream Chicken Enchiladas

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    40 mins
  • READY IN

    55 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 01, 2015

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.

 
Most Helpful Critical Review
Jul 23, 2015

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 them really good. Will I make them again? No, but I like to try new recipes to try them myself not just rely on reviews.

 
Jul 16, 2015

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 because of the cream of chicken soup or the green chiles. It sounded good and I had high hopes for it, but, I will not be making this again.

 
Apr 20, 2015

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 recipe.

 
Jan 12, 2015

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!

 
Jan 01, 2015

Great recipe. Easy to modify for your personal taste.

 
Aug 24, 2014

Amazing!!!

 
Jul 23, 2014

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!!

 

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Nutrition

  • Calories
  • 413 kcal
  • 21%
  • Carbohydrates
  • 43.8 g
  • 14%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 16.5 g
  • 25%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 21.9 g
  • 44%
  • Sodium
  • 1053 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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