Light Sour Cream Chicken Enchiladas

Photo by lilangel s.
Adapted from pillsbury.com

PREP TIME

15

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

Adapted from pillsbury.com

Ingredients

  • 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

Directions

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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