Mexican

Light Sour Cream Chicken Enchiladas is for Dinner.

Light Sour Cream Chicken Enchiladas takes 20 minutes to prepare.

Light Sour Cream Chicken Enchiladas takes 35 minutes to cook.

Light Sour Cream Chicken Enchiladas makes 6 servings.

The ingredients for Light Sour Cream Chicken Enchiladas are:

1 (8 oz) container light sour cream
1 (8 oz) container nonfat plain yogurt
1 (10 3/4 oz) can condensed 99% fat-free cream of chicken soup with less sodium
1 (4.5 oz) can diced green chiles, undrained
12 (6 or 7 inch) white corn or flour tortillas
1 cup shredded reduced fat cheddar cheese
1 1/2 cups chopped cooked chicken
1/4 cup sliced green onions/scallions

Here is how you make Light Sour Cream Chicken Enchiladas:

Heat oven to 350 F.Spray 13x9 inch (3 quart) baking dish with nonstick cooking spray.In medium bowl, combine sour cream, yogurt, soup, and chiles; mix well.Spoon about 3 tablespoons sour cream mixture down the center of each tortilla. Researve 1/4 cup of the cheese. Sprinkle tortillas with remaining cheese.Sprinkle tortillas with chicken and green onions.Roll tortillas up and place in sprayed dish. Spoon remaining sour cream mixture over tortillas. Cover with foil.Bake at 350 degrees for 25-30 minutes, or until hot and bubbly. Remove foil; sprinkle reserved 1/4 cup cheese over top.Bake uncovered for an additional 5 minutes or until cheese is melted.If desired, garnish with shredded lettuce and chopped tomatoes.Number of Servings: 6Recipe submitted by SparkPeople user MRS_TYLER.

The nutritional information for Light Sour Cream Chicken Enchiladas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 286.0

• Total Fat: 7.9 g
• Cholesterol: 52.8 mg
• Sodium: 491.9 mg
• Total Carbs: 33.8 g
• Dietary Fiber: 4.0 g
• Protein: 20.5 g

Light Sour Cream Chicken Enchiladas is Mexican cuisine.