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Light & Creamy Chicken Enchiladas

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“Got this from a Betty Crocker email and have made it a number of times. Very delicious and easy.”
READY IN:
50mins
SERVES:
6
YIELD:
12 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees Fahrenheit. Spray 13 by 9 inch (3 quart) glass baking dish with cooking spray.
  2. In medium bowl, mix sour cream, yogurt, soup and chiles.
  3. Spoon about 3 tablespoons sour cream down center of each tortilla. Reserve 1/4 cup of the cheese and sprinkle tortillas with remaining cheese, chicken and onions.
  4. Roll up; place in baking dish.
  5. Spoon remaining sour cream mixture over tortillas. Cover with foil.
  6. Bake 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.

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