Skinny Sour Cream Enchiladas
Created by SkinnyGirlsRecipes on June 27, 2013
- Servings: 8
- Prep Time: 15-20m
- Cook Time: 30m
- Recipe #9939
Ingredients
- 1 (16 ounce) container non-fat sour cream
- 1 (10.75 ounce) can non-fat condensed cream of chicken soup
- 1 tablespoon fresh cilantro, chopped (1/2 tablespoons dried)
- 2 1/2 cups chicken breast (cooked, shredded)
- 1 (10 ounce) can Mexican Rotel tomatoes with green chilies
- 1 cup onions, chopped (optional)
- 8 low carb tortillas
- 1 cup Pepper Jack and Colby blend cheese, shredded)
- 1 (4 ounce) can diced green chile peppers
How to Make
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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.
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Step 2: Combine the chicken, Rotel, onions and green chiles in a pan sprayed with cooking spray. Cook until onions are transparent.
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Step 3: Warm the tortillas until flexible. (Microwave them for 10 seconds sandwiched between two damp paper towels.)
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Step 4: Fill each tortilla with about 2 tablespoons of the chicken mixture.
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Step 5: Top with about 1 tablespoon of cheese.
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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.
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Step 7: Pour/Spread the sour cream sauce over enchiladas.
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Step 8: Top with the remaining cheese.
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Step 9: Bake at 350 degrees, for 25-30 minutes until bubbly, and cheese is melted.
Nutritional Facts
- 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