Poultry

Skinny Sour Cream and Chicken Enchiladas is for Dinner.

Skinny Sour Cream and Chicken Enchiladas takes 25 minutes to prepare.

Skinny Sour Cream and Chicken Enchiladas takes 30 minutes to cook.

Skinny Sour Cream and Chicken Enchiladas makes 8 servings.

The ingredients for Skinny Sour Cream and Chicken Enchiladas are:

1 cup fat-free sour cream
1/2 can (14.5-ounce) fat-free cream of chicken soup
1 tablespoon fresh chopped cilantro (1/2 tbls. dried)
12 ounces cooked shredded chicken breast
1/2 (14.5-ounce) can Mexican Rotel or 1/2 (14.5-ounce) can no salt added chopped tomatoes plus 1 chopped jalapeno
1/2 large white or yellow onion, chopped
16 corn tortillas
1 cups reduced-fat shredded pepper jack and colby cheese blend

Here is how you make Skinny Sour Cream and Chicken Enchiladas:

In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside.Combine the chicken, Rotel, and onions ain a pan coated with cooking spray. Heat until onions are transparent.Warm the tortillas in the microwave until they are flexible. Then, fill each tortilla with about 2 tablespoons of the chicken mixture and about 1 tablespoon of cheese. Roll tortilla up and place seam side down in a 8x11 dish sprayed with cooking spray. Pour over the sour cream sauce and top with the remaining cheese. Bake in a 350 degree oven for about 30 minutes or until heated through.Makes 8 servings of 2 enchiladas each.Garnish with additional cilantro and green onions.

The nutritional information for Skinny Sour Cream and Chicken Enchiladas is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 252.0

• Total Fat: 4.5 g
• Cholesterol: 34.0 mg
• Sodium: 392.5 mg
• Total Carbs: 35.0 g
• Dietary Fiber: 2.7 g
• Protein: 18.3 g

Skinny Sour Cream and Chicken Enchiladas is Mexican cuisine.

The dietary needs meet for Skinny Sour Cream and Chicken Enchiladas is Low Fat