Recipe: Sour Cream Enchiladas
Have a food fiesta by serving up these Sour Cream Enchiladas! They’ll be ready in only 45 minutes, giving you just enough time to prep a side of Quinoa Mexi-Lime Salad. These enchiladas will cure all your cravings for Mexican food and you can safely avoid that endless tortilla chip basket.
Recipe: Sour Cream Enchiladas
Prep time: 10 minutes
Cook time: 35 minutes
Yield: 8 servings
Serving size: 1 enchilada
Ingredients
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1 (10-ounce) can green enchilada sauce
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1 pound boneless, skinless chicken breasts
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½ cup light sour cream
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1 (10.5-ounce) can Campbell’s Healthy Request condensed cream of chicken soup
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⅓ cup fat-free milk
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1 teaspoon extra virgin olive oil
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1 small onion, diced
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1 (10-ounce) can Ro*Tel "Original" diced tomatoes and green chilies
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1 (4.5-ounce) can chopped green chilies
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1 teaspoon ground cumin
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½ teaspoon salt
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½ teaspoon black pepper
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8 large low-carb, high-fiber tortillas, warmed
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¾ cup shredded reduced-fat four-cheese Mexican blend
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¼ cup chopped fresh cilantro
Instructions
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Preheat the oven to 350°F. Coat a 13x9-inch baking dish with cooking spray.
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In a medium skillet, heat the enchilada sauce over medium-high heat. Add the chicken breasts and cook until cooked through, 7 to 8 minutes per side.
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Transfer the chicken breasts to a plate to cool. After the chicken has slightly cooled, use two forks to shred the chicken and set aside.
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Meanwhile, return the skillet of enchilada sauce to low heat. Add the sour cream, chicken soup, and fat-free milk. Stir frequently for 2 to 3 minutes, then remove from the heat.
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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 the shredded chicken. Continue to stir frequently until the mixture is heated through, 2 to 3 minutes, then remove from heat.
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To assemble, fill each tortilla with a heaping ⅓ cup of the chicken mixture. Tightly roll each tortilla and place seam side down in the prepared baking dish.
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Pour and evenly spread the sour cream sauce over the enchiladas and sprinkle with the cheese. Bake until the cheese is melted and bubbly, 18 to 20 minutes.
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Serve garnished with the cilantro.
Nutrition Information
Per Serving: (1 enchilada)
Calories: 250
Fat: 10g
Carbohydrates: 28g
Fiber: 13g
Sugar: 5g
Protein: 36g
WWP+: 10
SmartPoints:5
The nutrition content of recipes on Popculture.com have been calculated by Registered Dietitian, Jessica Penner, of Smart Nutrition.