Skinny Sour Cream Enchiladas
Recipe: #9939
June 27, 2013
Categories: Chicken, Mexican, Potluck, Oven Bake, Processed Cheese, Mexican Chicken, more
"This is a healthier version for chicken enchiladas, and it's low fat, low in calories and delicious too! Nutritional Information-Calories: 275, Fat: 8g Carbohydrates: 30g Protein: 14g"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (259.8 g)
- Calories 451.4
- Total Fat - 23.1 g
- Saturated Fat - 14.1 g
- Cholesterol - 67.2 mg
- Sodium - 743.5 mg
- Total Carbohydrate - 39.2 g
- Dietary Fiber - 3.2 g
- Sugars - 15.8 g
- Protein - 21.2 g
- Calcium - 59.3 mg
- Iron - 2.3 mg
- Vitamin C - 4.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a saucepan, mix together sour cream, soup and cilantro. Heat through, and set aside. This is will get to the bubble up/boil stage quickly and make a huge hot mess if you don't keep stirring.
Step 2
Combine the chicken, Rotel, onions and green chiles in a pan sprayed with cooking spray. Cook until onions are transparent.
Step 3
Warm the tortillas until flexible. (Microwave them for 10 seconds sandwiched between two damp paper towels.)
Step 4
Fill each tortilla with about 2 tablespoons of the chicken mixture.
Step 5
Top with about 1 tablespoon of cheese.
Step 6
Roll the tortilla up, and place seam side down (or they will fall apart)in a 8x11 inch casserole dish sprayed with cooking spray.
Step 7
Pour/Spread the sour cream sauce over enchiladas.
Step 8
Top with the remaining cheese.
Step 9
Bake at 350 degrees, for 25-30 minutes until bubbly, and cheese is melted.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting chicken, use boneless, skinless chicken breasts for the best flavor and texture.
- For the tortillas, look for low carb tortillas with the lowest amount of carbohydrates per serving.
- Substitute Greek yogurt for the sour cream to reduce fat and calories. The benefit of this substitution is that Greek yogurt is a healthier alternative to sour cream, as it is lower in fat and calories but still provides a creamy texture and tangy flavor.
- Substitute quinoa for the chicken to increase protein and fiber. The benefit of this substitution is that quinoa is a complete protein, meaning it contains all of the essential amino acids, and is high in fiber.
Vegetarian Version Replace the chicken with 3 cups of cooked black beans, and use vegetable broth instead of cream of chicken soup. Omit the green chile peppers, and replace the cheese with vegan cheese.
Mexican Version Replace the chicken with 3 cups of cooked chorizo, and use a can of enchilada sauce instead of cream of chicken soup. Add 1/2 cup of diced green chile peppers, and replace the cheese with queso fresco.
Mexican Rice: This Mexican-inspired side dish pairs perfectly with the Skinny Sour Cream Enchiladas. It is full of flavor, with a hint of lime and cilantro, and is a great way to add more nutrients to your meal.
Black Bean Salad: This simple, yet flavorful black bean salad is the perfect accompaniment to the Mexican Rice. It is a great source of protein and fiber, and the combination of red onions, bell peppers, and cilantro adds a delicious crunch to the dish. The lime juice gives it a nice zing, making it a great side dish for any Mexican-inspired meal.
FAQ
Q: How long do I need to bake the enchiladas?
A: Bake the enchiladas at 350 degrees for 25-30 minutes until the sauce is bubbly and the cheese is melted.
Q: What ingredients are needed for the enchiladas?
A: You will need 8-10 tortillas, 1-2 cups of shredded cheese, 1-2 cups of enchilada sauce, and 1-2 cups of your favorite filling (such as cooked chicken, beef, or vegetables).
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Fun facts:
The dish of enchiladas is believed to have originated in Mexico during the colonial era. It was a popular dish among Mexican miners, as it was easy to make with the ingredients they had on hand.
The recipe for Skinny Sour Cream Enchiladas is inspired by the classic recipe of the same name created by celebrity chef, Ina Garten. Garten's recipe has been featured on her show, Barefoot Contessa, and has been enjoyed by many fans of her cooking.