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Skinny Sour Cream Chicken Enchiladas

Skinny Sour Cream Chicken Enchiladas

Yield: 4 servings

Serving size: 2 enchiladas

  •     16 oz boneless skinless chicken breasts, cooked + shredded (about 2.5 cups shredded chicken)
  •     8 oz reduced-fat sour cream
  •     ¼ cup skim milk
  •     10¾ oz can Campbell’s® Healthy Request® Cream of Chicken Soup
  •     1 Tbsp fresh cilantro, chopped
  •     10 oz can Ro*Tel® Diced Tomatoes & Green Chilies
  •     1 cup onion, diced
  •     4 oz can diced green chilies
  •     8 Small La Tortilla Factory® Smart & Delicious™ Low-Carb, High-Fiber Tortillas
  •     ½ cup reduced-fat Mexican shredded cheese


  1.     Preheat oven to 350 degrees. Lightly coat a 9" x 13" baking dish with nonstick cooking spray and set aside.
  2.     In a saucepan, mix together sour cream, soup, milk and cilantro. Heat through and set aside. (This will boil quickly and make a huge hot mess if you don't keep stirring.)
  3.     Combine the chicken, Ro*Tel®, onions and green chilies in a pan sprayed with cooking spray.
  4.     Heat until onions are transparent.
  5.     Warm the tortillas until flexible. (I microwave them for 10 seconds sandwiched between two damp paper towels.)
  6.     Fill each tortilla with about 2 Tbsp of the chicken mixture.
  7.     Roll the tortilla up and place seam side down (or they will unravel) in baking dish.
  8.     Pour/spread the sour cream sauce over enchiladas and top with cheese.
  9.     Bake for 25-30 minutes until bubbly and cheese is melted.

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