Sour Cream Chicken Enchiladas 🌮
Cook Time: 30 minutes | Prep Time: 10 minutes | Total Time: 40 minutes
Servings: 10 enchiladas
Description:
These Sour Cream Chicken Enchiladas are a delightful twist on the classic Tex-Mex favorite, bursting with flavor yet lighter on the calories. This recipe, originally inspired by Liz Papa, has been lovingly adapted to streamline preparation without compromising taste. It’s a hit with both family and friends, perfect for any occasion, and leftovers freeze and reheat beautifully for convenient meals on busy days. Get ready to indulge in a culinary fiesta with this easy-to-follow recipe!
Ingredients:
- 2 chicken breasts
- 1 cup skim milk
- 3/4 cup chopped scallions
- 1/3 teaspoon fresh ground pepper
- 1 can (4 ounces) diced green chilies
- 1 cup fat-free sour cream
- 10 fat-free tortillas
- 2 cups shredded low-fat Monterey Jack pepper cheese
Instructions:
- Preheat Oven: Heat your oven to 350°F (175°C). 🌡️
- Prepare Soup Mixture: In a saucepan, combine the cream of chicken soup, skim milk, chopped scallions, and fresh ground pepper. Bring the mixture to a gentle boil over medium heat.
- Incorporate Flavors: Once the mixture is boiling, remove it from heat. Stir in the diced green chilies and fat-free sour cream until well combined. Set aside.
- Prepare Baking Dish: Lightly spray a 9×13-inch baking dish with fat-free cooking oil spray, ensuring an even coat. Pour enough of the prepared soup mixture into the bottom of the pan to cover it.
- Assemble Enchiladas: Take one fat-free tortilla and spoon some of the shredded chicken and a small amount of shredded cheese down the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this process until all tortillas are filled and rolled.
- Cover with Sauce: Pour the remaining soup mixture evenly over the top of the assembled enchiladas. Ensure that all tortillas are generously coated with the sauce.
- Add Cheese: Sprinkle any remaining shredded cheese over the top of the enchiladas, distributing it evenly for a cheesy finish.
- Bake: Place the baking dish, uncovered, in the preheated oven. Bake for approximately 30 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
- Serve: Once baked to perfection, remove the enchiladas from the oven and let them cool slightly before serving. Garnish with your favorite toppings, such as chopped cilantro, diced tomatoes, or a dollop of sour cream, if desired.
Nutritional Information per Serving:
- Calories: 36
- Total Fat: 0.4g
- Saturated Fat: 0.2g
- Cholesterol: 2.7mg
- Sodium: 164.2mg
- Total Carbohydrates: 6.1g
- Dietary Fiber: 0.4g
- Sugar: 2.3g
- Protein: 2.2g
Tips:
- For an extra kick of flavor, try adding a dash of your favorite hot sauce or a sprinkle of chili powder to the soup mixture.
- If you prefer a meatier filling, you can increase the amount of shredded chicken or add other protein options such as cooked ground turkey or beef.
- To make this recipe even more convenient, consider using rotisserie chicken or leftover cooked chicken for a shortcut in preparation.
- These enchiladas pair perfectly with a side of Spanish rice, refried beans, or a crisp green salad for a complete and satisfying meal.
Enjoy the delightful flavors of these Sour Cream Chicken Enchiladas, a true crowd-pleaser that’s sure to become a staple in your recipe collection! 🎉
