Mexican

Chicken Sour Cream Enchiladas is for Dinner.

Chicken Sour Cream Enchiladas takes 25 minutes to prepare.

Chicken Sour Cream Enchiladas takes 25 minutes to cook.

Chicken Sour Cream Enchiladas makes 12 servings.

The ingredients for Chicken Sour Cream Enchiladas are:

1 lb boneless, skinless chicken breast, cooked and shredded
1 cup nonfat Greek yogurt
1 cup reduced fat sour cream
6 Tbsp salsa verde
1 can Campbell's Healthy Request Cream of Chicken Soup
2 Tbsp cilantro, chopped
1 cup onion, diced
4 oz canned chopped green chili peppers
1 can Ro-Tel diced tomatoes and green chilis
12 corn tortillas (5-6" diameter)
1 cup reduced fat Mexican shredded cheese
Cooking spray

Here is how you make Chicken Sour Cream Enchiladas:

Preheat oven to 350. Spray a 9x13 baking dish with cooking spray.In a saucepan, mix together yogurt, sour cream, soup, salsa, and cilantro. Heat through and set aside.Coat a large skillet with cooking spray, and cook onions over medium heat for 3 minutes. Add Ro-Tel and green chilies, and continue to cook until onions are translucent. Add cooked chicken and simmer to blend the flavors.Pour enough sauce into the prepared baking dish to cover the bottom.Warm the tortillas in the microwave for about 309 seconds, until flexible. Fill each tortilla with about 2T of the chicken mixture. Top with a scant tablespoon (or a medium sized pinch) of cheese. Roll the tortilla and place seam side down in the baking dish.Pour/Spread the remaining sour cream sauce over enchiladas. Top with the remaining cheese. Bake for 25-30 minutes until bubbly and cheese is melted.Serving Size:?Makes 12 enchiladas

The nutritional information for Chicken Sour Cream Enchiladas is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 173.8

• Total Fat: 5.5 g
• Cholesterol: 36.9 mg
• Sodium: 396.4 mg
• Total Carbs: 17.0 g
• Dietary Fiber: 2.6 g
• Protein: 13.6 g

Chicken Sour Cream Enchiladas is Mexican cuisine.