Skinny Sour Cream & Chicken Enchiladas

Name: Skinny Sour Cream & Chicken Enchiladas
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American, Mexican, Latin American, TexMex
Ingredients: 1 cup fat-free sour cream; 1/2 can (14.5-ounce) fat-free cream of chicken soup; 1 tablespoon fresh chopped cilantro (1/2 tbls. dried); 12 ounces cooked shredded chicken breast; 1/2 (14.5-ounce) can Mexican Rotel or 1/2 (14.5-ounce) can no salt added chopped tomatoes plus 1 chopped jalapeno; 1/2 large white or yellow onion, chopped; 16 corn tortillas; 1 cups reduced-fat shredded pepper jack and colby cheese blend

1 step

Prep:25minCook:30min

Serve up creamy, cheesy chicken enchiladas, and no one will be late to dinner!

Updated at: Thu, 17 Aug 2023 12:55:40 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories345.6 kcal (17%)

Total Fat8.1 g (12%)

Carbs49.1 g (19%)

Sugars1.1 g (1%)

Protein17.3 g (35%)

Sodium340.5 mg (17%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 cupfat-free sour cream

0.5 x 14.5 ouncecan fat-free cream of chicken soup

1 tablespooncilantro

fresh chopped

12 ounceschicken breast

cooked, shredded

0.5 x 14.5 ouncecan rotel

can, mexi, can no salt added chopped tomatoes plus 1 chopped jalapeno

0.5white onion

large, or yellow, chopped

16corn tortillas

1 cupsreduced-fat shredded pepper jack and colby cheese blend

Instructions

Step 1

In 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 2 tablespoons of the chicken mixture and about 1 tablespoon of cheese. Roll tortilla up and place seam side down in a 8x11 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 2 enchiladas each. Garnish with additional cilantro and green onions.

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