Skip to Content
Français
Menu

Light Sour Cream Chicken Enchiladas

  • Save Recipe
  • Prep 15 min
  • Total 50 min
  • Servings 8
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
Rich, smooth and creamy describe these easy, lower-fat enchiladas.
Created Aug 20, 2014
  • Save
  • Share
  • Keep Screen On

Ingredients

  • 1 cup (250 mL) fat free sour cream
  • 1 cup (250 mL) fat free yogurt
  • 1 can cream of chicken soup
  • 1 can Old El Paso* Chopped Green Chiles, undrained
  • 1 pkg (8 large) Old El Paso* Soft Flour Tortillas
  • 1 cup (250 mL) shredded low fat Cheddar cheese
  • 1 1/2 cups (375 mL) chopped cooked chicken
  • 1/4 cup (50 mL) sliced green onions
  • Shredded lettuce, if desired
  • Chopped tomatoes, if desired

Steps

  •  
    1
    Heat oven to 350ºF. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. In medium bowl, mix sour cream, yogurt, soup and chiles.
  •  
    2
    Spoon about 3 tablespoons sour cream mixture down centre 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.

Nutrition Information

No nutrition information available for this recipe
© 2024 ®/TM General Mills All Rights Reserved

Explore Categories