Sour Cream Chicken Enchiladaslow Fat Recipes

LOW-FAT SOUR CREAM CHICKEN ENCHILADAS

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!

Provided by CourtneyR

Categories World Cuisine Recipes Latin American Mexican

Time 55m

Yield 8

Number Of Ingredients 10

Low-Fat Sour Cream Chicken Enchiladas image

Steps:

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.
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.
Place tortillas on a microwave-safe plate; heat in the microwave until warm and flexible, about 10 seconds.
Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11-inch baking dish with cooking spray.
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.
Bake in the preheated oven until sauce is bubbling and cheese is melted, 25 to 30 minutes.

Nutrition Facts : Calories 413.1 calories, Carbohydrate 43.8 g, Cholesterol 57.2 mg, Fat 16.5 g, Fiber 2.8 g, Protein 21.9 g, SaturatedFat 9.2 g, Sodium 1052.8 mg, Sugar 7.9 g

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
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 flour tortillas
2 cups shredded Colby-pepperjack cheese, divided

MAKEOVER SOUR CREAM CHICKEN ENCHILADAS

My husband knows he's in for a treat when I begin rolling these enchiladas. This is his favorite dish. -Rynnetta Garner, Dallas, Texas

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 12

Makeover Sour Cream Chicken Enchiladas image

Steps:

In a large bowl, combine the chicken, chili powder, garlic salt and cumin. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two 13x9-in. baking dishes coated with cooking spray., In a large saucepan, whisk flour and broth until smooth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in sour cream and Monterey Jack cheese until melted., Pour sauce over enchiladas; sprinkle with Mexican cheese blend., Bake, uncovered, at 350° until bubbly, 15-20 minutes. Top with tomatoes if desired.

Nutrition Facts : Calories 338 calories, Fat 13g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 645mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

Ingredients

4 cups cubed cooked chicken breast
1 tablespoon chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
12 flour tortillas (8 inches), warmed
SAUCE:
2 tablespoons all-purpose flour
1-1/2 cups reduced-sodium chicken broth
1-1/2 cups reduced-fat sour cream
1 cup shredded Monterey Jack cheese
1 cup shredded Mexican cheese blend
Chopped tomatoes, optional