Chicken and Sour Cream Enchiladas
Using low-fat and light versions of standard ingredients brings the calorie count down on this tasty Mexican meal. It is comfort food and can be both elegant or Tuesday night supper.
Servings: 8
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium white onion finely chopped
- 1 to 2 medium jalapeno chilies seeded and finely chopped
- 3 garlic cloves minced
- 1 4-ounce can chopped mild green chilies
- 1 bunch cilantro leaves chopped
- 2 10-ounce cans reduced-fat cream of chicken soup
- 1 8-ounce container light sour cream
- 3 cups shredded cooked chicken
- 1/2 teaspoon salt
- Coarsely ground black pepper
- 10 7-inch flour tortillas
- 2 cups shredded Cheddar cheese
Instructions
- Preheat oven to 350F. Grease a 13 x 9-inch glass baking pan.
- Heat oil and better in a large skillet over medium heat. Add onion, jalapenos, garlic, chilies, cilantro, soup and sour cream. Cook 10 minutes, or until thoroughly heated. Stir in chicken; season with salt and pepper.
- Arrange the tortillas on a work surface. Spoon about 1/4 cup sauce onto each tortilla, roll up and place seam side down crosswise in pan. Pour remaining sauce evenly over top and sprinkle evenly with cheese.
- Bake 30 to 35 minutes, until cheese has melted and the sauce is bubbly. Let stand 10 minutes.
Notes
Nutritional Information:
Calories 410Fat 20gSodium 830mgCarbohydrates 39gFiber 5gProtein 26g
Recipe By: Relish
Serving Size: 8
Serving Size: 8