Sour Cream & Chicken Enchiladas


Yield :

Servings Per Recipe: 8

Serving Size: 1 serving

Smartpoints 7

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

Directions :

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 8×11 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.

Sharing the recipe is simple, click the f button below to share it with your friends. To print the recipe please click the green printer icon.