These Lightened-Up Sour Cream Enchiladas are an all-time favorite in our home and a recipe I’ve been making for years—it even made it into my cookbook! There’s something so comforting about a pan of cheesy, creamy enchiladas straight out of the oven. I especially love making this meal for new moms or doubling the batch to surprise a friend or family with a hot, homemade dinner. It’s always a hit when served with cilantro lime rice, chips and salsa, and (of course) an ice-cold Topo Chico.
And if you like to plan like me, you can use your slow cooker during meal planning and make a large batch of the shredded chicken for use in several weekly recipes, like my Slow Cooker Chicken Tortilla Soup recipe.
Food for Thought–Love In Action
One of the most powerful ways we can show love is through serving others. Whether it’s bringing a meal to a friend, lending a helping hand, or simply showing up for someone in need, small acts of kindness can make a big impact. Love isn’t just words—it’s action.
Galatians 5:13 says, “Serve one another humbly in love.”
Life can be busy, and it’s easy to get caught up in our own schedules. But when we slow down and take the time to serve, we reflect the heart of Jesus. Who in your life could use a little love today? Maybe it’s a meal, a kind word, or just your presence. Whatever it is, let’s be intentional about loving others well.
How do you make Sour Cream Enchilada sauce?
The sour cream sauce comes together very quickly. Using sour cream, cream of chicken soup with milk, a can of green enchilada sauce, and seasonings, it’s a quick stir together, and then it’s ready to be added to the pan.
Other Recipes Similar to Lightened-Up Sour Cream Enchiladas:
The Best Ground Beef Enchiladas
Cheesy Enchilada Noodle Casserole
Variations to Sour Cream Chicken Enchiladas:
When it comes to any recipe, it’s important to be able to adjust it to your personal tastes. There are many ways to alter a recipe, including this one for sour cream chicken enchiladas. When making your own version consider the following:
- Change the soup. My recipe calls for cream of chicken soup. You can change this to cream of mushroom soup, or even cheddar cheese soup if you please.
- Add some heat. This is not written as a spicy recipe, but you can surely bring the heat by adding hot sauce or hot peppers to your liking.
What ingredients are in chicken enchiladas?
- green enchilada sauce
- boneless, skinless chicken breasts
- sour cream
- Campbell’s Healthy Request condensed cream of chicken soup
- salsa verde
- milk
- extra virgin olive oil
- onion
- Ro*Tel “original” diced tomatoes and green chilies
- green chilies
- ground cumin
- salt and black pepper
- tortillas
- four-cheese Mexican blend
- fresh cilantro
How do you make easy lightened-up sour cream chicken enchiladas?
Preheat the oven to 350°F. Coat a 13×9-inch baking dish with cooking spray. In a medium skillet, heat the enchilada sauce over medium-high heat. Add the sour cream, chicken soup, milk, and salsa verde. Stir frequently for 3 to 4 minutes, then remove from the heat. In a separate large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, 2 to 3 minutes. Stir in the diced tomatoes, green chilies, cumin, salt, pepper, and shredded chicken. Continue to stir frequently until the mixture is heated, 3 to 4 minutes, then remove from heat.
To assemble, add a small amount of the prepared enchilada sauce to the bottom of the prepared baking dish to cover. Fill each tortilla with a heaping ⅓ cup of the chicken mixture and 1 tablespoon of shredded cheese. Tightly roll each tortilla and place seam side down in the prepared baking dish. Pour and evenly spread the sour cream sauce over the enchiladas and sprinkle with the remaining shredded cheese. Cover loosely with foil and bake until the cheese is melted and bubbly, 20-25 minutes. Serve garnished with cilantro for a pretty and tasty touch.
Skinny Sour Cream Chicken Enchiladas
Ingredients
- 1 10-ounce can green enchilada sauce
- 1 pound boneless (about 3 cups, shredded) skinless chicken breasts, cooked and shredded *quick tip, use a store-bought rotisserie chicken and shred
- 3/4 cup light sour cream
- 1 10.5-ounce can Campbell’s® Healthy Request® condensed cream of chicken soup
- ⅓ cup milk
- 1/2 cup green salsa verde
- 1 teaspoon extra virgin olive oil
- 1 small onion diced
- 1 10-ounce can Ro*Tel® "Original" diced tomatoes and green chilies
- 1 4.5-ounce can chopped green chilies you can cut back to 1 tbsp if you like
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- 8 large low-carb, high fiber high-fiber tortillas, warmed
- 2 cups shredded cheese I like to hand shred a mixture of Monterey Jack and Sharp Cheddar Cheese
- ¼ cup chopped fresh cilantro
Instructions
- Preheat the oven to 350° F. Coat a 13x9-inch baking dish with cooking spray.
- In a medium skillet, heat the enchilada sauce over medium-high heat. Add the sour cream, chicken soup, milk, and salsa verde. Stir frequently for 3-4 minutes, then remove from the heat.
- In a separate large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, 2 to 3 minutes. Stir in the diced tomatoes, green chilies, cumin, salt, pepper, and shredded chicken. Continue to stir frequently until the mixture is heated, 3 to 4 minutes, then remove from heat.
- Pour a small amount (about 3/4 cup) of the sour cream enchilada sauce into the bottom of the baking dish.
- To assemble the enchiladas: fill each tortilla with a heaping ⅓ cup of the chicken mixture and 1 Tbsp of shredded cheese. Tightly roll each tortilla and place seam side down in the prepared baking dish.
- Evenly spread the remaining sour cream sauce over the enchiladas and cover with the 1 1/2 cups of remaining shredded cheese. Cover loosely with foil. Bake for 18-20 minutes and remove foil for the last 5-7 minutes until the cheese is melted and bubbly.
- Serve garnished with the cilantro.
Notes
Nutrition
did you make this recipe?
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