Sour Cream and Chicken Enchiladas

  • Servings: 8 - 2 enchiladas each
  • Print


  • 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 Tomatoes 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
  • small can green chili


  1. In a saucepan, mix together sour cream, green chili, soup and cilantro. Heat through and set aside.
  2. Combine the chicken, Rotel tomatoes, and onions in a pan coated with cooking spray. Heat until onions are transparent.
  3. Warm the tortillas in the microwave until they are flexible.
  4. Fill each tortilla with about 2 tablespoons of the chicken mixture and about 1 tablespoon of cheese.
  5. Roll tortilla up and place seam side down in a 8 x 11 dish sprayed with cooking spray.
  6. Pour over the sour cream sauce and top with the remaining cheese.
  7. Bake in a 350 degree oven for about 30 minutes or until heated through.
  8. Garnish with additional cilantro and green onions.

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