Low-Fat Sour Cream Chicken Enchiladas

I have been looking for a great restaurant-quality sour cream sauce enchilada recipe and was handed this one from a friend's grandma. It was exactly what I wanted and so simple to make! If you don't like really spicy foods, the optional items listed can be removed from the recipe and the dish is just as yummy!

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 413 Calories

Ingredients

• 1 tablespoon chopped fresh cilantro (Optional)
• 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 flour tortillas
• 1 (10.75 ounce) can reduced-fat cream of chicken soup
• 1 cup shredded cooked chicken, or more to taste
• 1 cup chopped onion (Optional)
• 1 (4 ounce) can diced green chiles (Optional)
• 2 cups shredded Colby-pepperjack cheese, divided

Recipe Instructions

Step 1

Mix sour cream, cream of chicken soup, and cilantro in a saucepan over medium heat; cook, stirring occasionally, until heated through, 3 to 5 minutes. Remove from heat.

Step 2

Spray a large skillet with cooking spray; add tomatoes with green chile peppers, chicken, onion, and green chiles. Cook and stir mixture over medium heat until onion is transparent, 5 to 10 minutes.

Step 3

Place tortillas on a microwave-safe plate; heat in the microwave until warm and flexible, about 10 seconds.

Step 4

Preheat 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 tortilla; sprinkle filling with about 1 tablespoon Colby-pepperjack cheese. Roll each tortilla around the filling and place seam side down into the prepared baking dish. Top tortillas with sour cream sauce; sprinkle remaining cheese over sour cream layer.

Step 6

Bake in the preheated oven until sauce is bubbling and cheese is melted, 25 to 30 minutes.