Light Sour Cream Chicken Enchiladas

"Rich, smooth and creamy" describe these easy, lower-fat enchiladas.

Light Sour Cream Chicken Enchiladas

YoplaitRecipe by Yoplait

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15 minutes

50 minutes

6 servings

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Nutrition Info

  • 1/6 of Recipe
  • 310
  • 11g
    (Saturated Fat 5g, Trans Fat 0g)
  • 50mg
  • 550mg
  • 32g
    (Dietary Fiber 3g, Sugars 5g)
  • 21g
  • Percent Daily Value*
  • 6%
  • 6%
  • 30%
  • 8%
  • Exchanges
  • 1
  • 2
  • 2
  • Carbohydrate Choices
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

No tips for this one.

We don't have any special tips or techniques for this recipe.

Ingredients

  • 1  container (8 oz) reduced-fat sour cream
  • 1  container (8 oz) plain fat-free yogurt
  • 1  can (10 3/4 oz) condensed 98%-fat-free cream of chicken soup with 30% less sodium
  • 1  can (4 oz) chopped green chiles, undrained
  • 12  white corn or flour tortillas (6 or 7 inch)
  • 1  cup shredded reduced-fat Cheddar cheese (4 oz)
  • 1 1/2  cups chopped cooked chicken
  • 4  medium green onions, sliced (1/4 cup)
  • Shredded lettuce, if desired
  • Chopped tomatoes, if desired

Directions

  1. 1Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In medium bowl, mix sour cream, yogurt, soup and chiles.
  2. 2Spoon about 3 tablespoons sour cream mixture down center of each tortilla. Reserve 1/4 cup of the cheese; sprinkle tortillas with remaining cheese, chicken and onions. Roll up; place in baking dish. Spoon remaining sour cream mixture over tortillas. Cover with foil.
  3. 3Bake 25 to 30 minutes or until hot and bubbly. Sprinkle with reserved 1/4 cup cheese. Bake uncovered 5 minutes longer or until cheese is melted. Garnish with shredded lettuce and chopped tomatoes.

Categories: Cuisine, Mexican

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