Recipe
Recipe
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Skinny Sour Cream Chicken Enchiladas
servings
Craving Mexican food for dinner tonight, but, think it's outside your calorie count? Think again! My skinny sour cream chicken enchiladas recipe is one the entire family enjoys time and time again. It hits the spot!
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
SmartPoints: 5
Nutrition
Serving: 1enchilada | Calories: 250kcal | Carbohydrates: 28g | Protein: 36g | Fat: 10g | Fiber: 13g | Sugar: 5g
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