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Low-Fat Sour Cream Chicken Enchiladas
Low-Fat Sour Cream Chicken Enchiladas
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Low-fat sour cream and pepper Jack cheese smothered chicken enchiladas, a delicious and low-calorie dish.
Ingredients:
  • 1 (16 ounce) container fat-free sour cream
  • 1 (10.5 ounce) can condensed reduced-fat cream of chicken soup
  • 1 tablespoon chopped fresh cilantro
  • cooking spray (such as Pam®)
  • 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
  • 1 cup shredded cooked chicken, or more to taste
  • 1 cup chopped onion
  • 1 (4 ounce) can diced green chiles
  • 8 (8 inch) flour tortillas, warmed
  • 2 cups shredded Colby-pepperjack cheese, divided
Instructions:
  • Combine sour cream, condensed soup, and fresh cilantro in a saucepan. Heat over medium heat and stir occasionally until warmed through, for about 3 to 5 minutes. Take off the heat.
  • In a generously greased large skillet, cook diced tomatoes, chicken, onion, and green chiles over medium heat, stirring occasionally, until onion turns transparent, about 5 to 10 minutes.
  • Preheat the oven to 350°F (175°C) and generously coat an 8x11-inch baking dish with cooking spray.
  • Spoon a generous amount of chicken mixture down the center of each warm tortilla, sprinkle with a good amount of pepper Jack cheese, roll them up snugly, and place seam-side down in the baking dish. Pour the flavorful sour cream sauce over the rolled tortillas and top with the remaining cheese for an irresistible finish.
  • Bake in the preheated oven until the sauce is bubbling and the cheese is melted, about 25-30 minutes.

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