Best Sour Cream Chicken Enchiladaslow Fat Recipes

LOW FAT CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Coat an 8-inch by 8-inch baking dish with nonstick cooking spray. Warm tortillas according to instructions on package.
• Combine shredded chicken with black beans and sweet corn.
• Mix salsa, yogurt and sour cream and spoon half the salsa mixture into the chicken, beans and corn. Blend well.Divide chicken mixture among the tortillas. Carefully roll tortillas and place them seam down in the baking dish. Spoon remaining salsa mixture over the tortillas. Sprinkle cheese on top. Cover with foil and bake for 30 minutes.

LOW FAT CHICKEN ENCHILADAS

Steps:

• Place chicken breast, peppercorns and onion and garlic in a large saucepan.
• Cover with water and bring to a boil.
• Reduce to a simmer and cook about 45 minutes until chicken is done.
• Remove skin and discard.
• Remove chicken from bone and shred.
• Mash cooked onion and add to chicken.
• Add green chiles with their liquid to chicken.
• Add cream cheese to chicken mixture and blend well.
• Add broth as necessary to make mixture moist.
• Cover bottom of a 9x13 baking pan with about 1/3 of the green chile enchilada sauce.
• Bring about an inch of water to a simmer in a skillet.
• Pass each tortilla through the water and then fill with 1/12 of the chicken mixture. Place in baking pan, seam side down.
• Continue this process until all tortillas are filled.
• Top enchiladas with remaining green chile sauce, and then sprinkle with cheddar.
• Cover and bake at 375 degrees for 20 minutes.
• Pass low-fat sour cream and lime wedges.

SOUR CREAM CHICKEN ENCHILADAS

Steps:

• Prepare sauce -- in small saucepan, whisk together sauce ingredients. Bring to a simmer over medium-high heat and cook for 1-2 minutes until it is thick and bubbly; set aside.
• Warm tortillas. Wrap in a damp paper towel and microwave on high for 30-60 seconds.
• Preheat oven to 350°F.
• In non-stick pan combine cooked chicken, cream cheese, and salsa. Cook over medium-low heat for 5 minutes, or until cream cheese is melted.
• Lightly spray 13x9x2-inch baking dish.
• Assembly: pour 1/2 cup sauce into baking dish; roll chicken mixture into tortilla and place into dish seam down. Repeat. Once finished pour remaining sauce over enchiladas. Cover with foil.
• Bake for 10 minutes.
• In a small bowl whisk together sour cream and lime juice. Spread this mixture over finished enchiladas, sprinkle with chili powder.

SKINNY CHICKEN SOUR CREAM ENCHILADAS RECIPE - (4.5/5)

Steps:

• In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside. This is will get to the bubble up/boil stage quickly and make a huge hot mess if you don't keep stirring. I learned the hard way. Combine the chicken, Rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent. Or if you omit onions like I have done, for a few minutes to blend the flavors and juices. Fill each tortilla with about 2 tablespoons of the chicken mixture. Roll the tortilla up and place seam side down (or they will unravel and you will be annoyed) in a 8×11 dish sprayed with cooking spray. Pour or spread the sour cream sauce over enchiladas. Top with the remaining cheese. Bake at 350 degrees Fahrenheit for 25 to 30 minutes until bubbly and cheese is melted.