Sour Cream Chicken Enchiladas
- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
10 enchiladas
ingredients
- 2 cups chicken breasts, cooked and shredded (I ALWAYS substitute with 2 9oz. boxes of Tyson Time Trimmers Southwestern Chicken Breasts Strips, re)
- 1 (10 3/4 ounce) can fat-free cream of chicken soup
- 3⁄4 cup skim milk
- 1⁄3 cup scallion, chopped
- 1 tablespoon fresh ground pepper (to taste)
- 1 (4 ounce) can diced green chilies
- 1 cup fat free sour cream
- 10 fat free tortillas (I use Buena Vida brand)
- 2 cups low-fat monterey jack pepper cheese (I use Sargento's Light 4 Cheese Mexican Shredded Cheese)
directions
- Heat oven to 350°F.
- Bring soup, milk, scallions and pepper to boil.
- Remove from heat.
- Add green chilies and sour cream and set aside.
- In a 9x13 pan, spray lightly with fat free oil (like Pam), pour enough of the soup mixture into the pan to cover the bottom.
- Set remaining soup mixture aside.
- Take one tortilla, spread chicken and a small amount of cheese down the middle.
- Roll and place into pan.
- Repeat until tortillas are gone.
- Pour rest of soup mixture over the top of the tortillas and spread any remaining cheese over the top.
- Bake uncovered for 30 minutes at 350°F.
Questions & Replies
Got a question?
Share it with the community!
Reviews
see 3 more reviews
RECIPE SUBMITTED BY
Michael Stok
Richfield, MN
I am the appointed cook in our family of four! Love spicy and flavorful food! Currently incorporating a "low fat" life style, while also trying to lower the amount of time and effort required to provide these meals! Loving my crock-pot!