Low-Fat Sour Cream Chicken Enchiladas

Name: Low-Fat Sour Cream Chicken Enchiladas
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Mexican
Ingredients: 283 grams diced tomatoes with green chile peppers (such as RO*TEL®); 473 milliliters shredded Colby-pepperjack cheese, divided; 305 grams reduced-fat cream of chicken soup; 8 flour tortillas; 1 Tbsp chopped fresh cilantro (optional); 113 grams diced green chiles (optional); 237 milliliters chopped onion (optional); 237 milliliters shredded cooked chicken, or more to taste; 454 grams fat-free sour cream

Low-Fat Sour Cream Chicken Enchiladas might be a good recipe to expand your main course repertoire. One portion of this dish contains roughly 17g of protein, 27g of fat, and a total of 413 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have onion, chiles, cream of chicken soup, and a few other ingredients on hand, you can make it. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert. It is a rather inexpensive recipe for fans of Mexican food. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

Mix sour cream, cream of chicken soup, and cilantro in a saucepan over medium heat; cook, stirring occasionally, until heated through, 3 to 5 minutes.

Ingredients you will need

Cream Of Chicken Soup

Sour Cream

Cilantro

Equipment you will use

Sauce Pan

Remove from heat.

Spray a large skillet with cooking spray; add tomatoes with green chile peppers, chicken, onion, and green chiles. Cook and stir mixture over medium heat until onion is transparent, 5 to 10 minutes.

Ingredients you will need

Green Chili Pepper

Cooking Spray

Tomato

Whole Chicken

Onion

Equipment you will use

Frying Pan

Place tortillas on a microwave-safe plate; heat in the microwave until warm and flexible, about 10 seconds.

Ingredients you will need

Tortilla

Equipment you will use

Microwave

Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11-inch baking dish with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

Oven

Spoon 2 to 3 tablespoons chicken mixture down the center of each tortilla; sprinkle filling with about 1 tablespoon Colby-pepperjack cheese.

Ingredients you will need

Pepperjack Cheese

Tortilla

Whole Chicken

Roll each tortilla around the filling and place seam side down into the prepared baking dish. Top tortillas with sour cream sauce; sprinkle remaining cheese over sour cream layer.

Ingredients you will need

Cream Sauce

Sour Cream

Tortilla

Cheese

Roll

Equipment you will use

Baking Pan

Bake in the preheated oven until sauce is bubbling and cheese is melted, 25 to 30 minutes.

Ingredients you will need

Cheese

Sauce

Equipment you will use

Oven

Equipment

Ingredients

Servings:

283grams

diced tomatoes with green chile peppers (such as RO*TEL®)473milliliters

shredded Colby-pepperjack cheese, divided 305grams

reduced-fat cream of chicken soup 8

flour tortillas 1Tbsp

chopped fresh cilantro (optional)113grams

diced green chiles (optional)237milliliters

chopped onion (optional)237milliliters

shredded cooked chicken, or more to taste 454grams

fat-free sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Buena Vista Chateau Buena Vista Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.