Chicken enchiladas are smothered in a low-fat sour cream sauce and topped with pepper Jack cheese in this easy recipe that's perfect any night of the week.
Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
413 Calories
Recipe Instructions
Step 1
Bake in the preheated oven until sauce is bubbling and cheese is melted, 25 to 30 minutes.
Step 2
Mix sour cream, condensed soup, and cilantro in a saucepan over medium heat; cook, stirring occasionally, until heated through, 3 to 5 minutes. Remove from the heat.
Step 3
Spray a large skillet with cooking spray; add diced tomatoes, chicken, onion, and green chiles. Cook and stir over medium heat until onion is transparent, 5 to 10 minutes.
Step 4
Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x11-inch baking dish with cooking spray.
Step 5
Spoon 2 to 3 tablespoons chicken mixture down the center of each warm tortilla, then sprinkle with about 1 tablespoon pepper Jack cheese. Roll each tortilla around filling and place seam-side down into the prepared baking dish. Pour sour cream sauce over tortillas and sprinkle remaining cheese over top.
Ingredients
1 (4 ounce) can diced green chiles
1 cup chopped onion
1 tablespoon chopped fresh cilantro
1 (16 ounce) container fat-free sour cream
cooking spray (such as Pam®)
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
8 (8 inch) flour tortillas, warmed
1 cup shredded cooked chicken, or more to taste
2 cups shredded Colby-pepperjack cheese, divided
1 (10.5 ounce) can condensed reduced-fat cream of chicken soup
