SOUR CREAM CHICKEN ENCHILADAS

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Sour Cream Chicken Enchiladas image

Wonderful, lighter, flavorful, family-friendly, easy recipe. I "stole" this recipe from Liz Papa. This recipe has stood the test of time, and I have modified it (modifications listed after ingredient) to decrease the preparation time, and lessen the fat/calories, while not sacrificing any flavor! It is a family and friend favorite! I usually double this recipe. Freezes and re-heats perfectly! Enjoy!

Provided by Michael Stok

Categories     One Dish Meal

Time 40m

Yield 10 enchiladas

Number Of Ingredients 9

2 cups chicken breasts, cooked and shredded (I ALWAYS substitute with 2 9oz. boxes of Tyson Time Trimmers Southwestern Chicken Breasts Strips, re)
1 (10 3/4 ounce) can fat-free cream of chicken soup
3/4 cup skim milk
1/3 cup scallion, chopped
1 tablespoon fresh ground pepper (to taste)
1 (4 ounce) can diced green chilies
1 cup fat free sour cream
10 fat free tortillas (I use Buena Vida brand)
2 cups low-fat monterey jack pepper cheese (I use Sargento's Light 4 Cheese Mexican Shredded Cheese)

Steps:

  • Heat oven to 350°F.
  • Bring soup, milk, scallions and pepper to boil.
  • Remove from heat.
  • Add green chilies and sour cream and set aside.
  • In a 9x13 pan, spray lightly with fat free oil (like Pam), pour enough of the soup mixture into the pan to cover the bottom.
  • Set remaining soup mixture aside.
  • Take one tortilla, spread chicken and a small amount of cheese down the middle.
  • Roll and place into pan.
  • Repeat until tortillas are gone.
  • Pour rest of soup mixture over the top of the tortillas and spread any remaining cheese over the top.
  • Bake uncovered for 30 minutes at 350°F.

Nutrition Facts : Calories 36, Fat 0.4, SaturatedFat 0.2, Cholesterol 2.7, Sodium 164.2, Carbohydrate 6.1, Fiber 0.4, Sugar 2.3, Protein 2.2

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