Light Sour Cream Chicken Enchiladas

Light Sour Cream Chicken Enchiladas Recipe

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Jamie Clark


These enchiladas are healthy and delicious!I have double the recipe for my family!


★★★★★ 1 vote

15 Min
45 Min


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  • 1
    (8oz.) container light sour cream
  • 1
    (8oz.) container nonfat plain yogurt
  • 1 can(s)
    (10 3/4oz.) condensed 99% fat free cream of chicken soup
  • 1 can(s)
    (4.5oz.) diced green chiles,undrained
  • 12
    (6-7inch) white flour or corn tortillas
  • 1 c
    shredded reduced-fat cheddar cheese (4oz.)
  • 1 1/2 c
    chopped cooked chicken
  • 1/4 c
    sliced green onions

How to Make Light Sour Cream Chicken Enchiladas


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

Printable Recipe Card

About Light Sour Cream Chicken Enchiladas

Course/Dish: Chicken, Tacos & Burritos
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy

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