Sour Cream Chicken Enchiladas on the Lighter Side

Sour Cream Chicken Enchiladas on the Lighter Side

Ingredients:

12 fat free flour tortillas
1 1/2 cups chopped roasted chicken breast (from the deli section or use left overs)
8 oz. nonfat plain yogurt
8 oz. light sour cream
1/4 cup green onions sliced

10 oz. can condensed fat free cream of chicken soup
4 1/2 oz. can chopped green chilies (don’t drain)
1 cup fat free shredded cheddar cheese

Directions:

  1. Preheat the oven to 350 degrees.
  2. In a mixing bowl, combine sour cream, yogurt, soup, chicken, cheese (reserve 1/4 cup to the side) and chilies.
  3. Set aside 1 cup of the sour cream mixture and then divide the remaining sour cream mixture evenly into each tortilla, rolling each one and placing into your baking dish once filled.
  4. Pour the remaining sour cream mixture over the top.
  5. Sprinkle the reserved cheese over the top.
  6. Cover with foil.
  7. Place in oven and bake for 30-35 minutes, until hot and bubbly.
  8. Remove foil and let bake for an additional 5 minutes to brown the cheese.
  9. Remove from oven and let rest 5 minutes before serving.
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