Low-Fat Sour Cream Chicken Enchiladas |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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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! Ingredients:
1 (16 ounce) container fat-free sour cream |
1 (10.75 ounce) can reduced-fat cream of chicken soup |
1 tablespoon chopped fresh cilantro (optional) |
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 (optional) |
1 (4 ounce) can diced green chiles (optional) |
8 flour tortillas |
2 cups shredded colby-pepperjack cheese, divided |
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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