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Light Sour Cream Chicken Enchiladas


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Rate this recipe 4.3/5 (9 Votes)
Light Sour Cream Chicken Enchiladas 1 Picture


  • 1 container (8 oz) reduced-fat sour cream
  • 1 container (8 oz) plain fat-free yogurt
  • 1 can (10 3/4 oz) condensed 98%-fat-free cream of chicken soup with 30% less sodium
  • 1 can (4 oz) chopped green chiles, undrained
  • 12 white corn or flour tortillas (6 or 7 inch)
  • 1 cup shredded reduced-fat Cheddar cheese (4 oz)
  • 1 1/2 cups chopped cooked chicken
  • 4 medium green onions, sliced (1/4 cup)
  • Shredded lettuce, if desired
  • Chopped tomatoes, if desired


Preparation time 15mins
Cooking time 50mins
Adapted from


Step 1

1) Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In medium bowl, mix sour cream, yogurt, soup and chiles.
2) Spoon about 3 tablespoons sour cream mixture down center of each tortilla. Reserve 1/4 cup of the cheese; sprinkle tortillas with remaining cheese, chicken and onions. Roll up; place in baking dish. Spoon remaining sour cream mixture over tortillas. Cover with foil.
3) Bake 25 to 30 minutes or until hot and bubbly. Sprinkle with reserved 1/4 cup cheese. Bake uncovered 5 minutes longer or until cheese is melted. Garnish with shredded lettuce and chopped tomatoes

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