Low-Fat Sour Cream Chicken Enchiladas

Chicken enchiladas are smothered in a low-fat sour cream sauce and topped with pepper Jack cheese in this easy recipe that's delicious and low in calories.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 413 Calories

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

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.