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Low-Fat Sour Cream Chicken Enchiladas

Rated as 4.24 out of 5 Stars
0

"I have been looking for a great restaurant-quality sour cream sauce enchilada recipe and was handed this one from a friend's grandma. It was exactly what I wanted and so simple to make! If you don't like really spicy foods, the optional items listed can be removed from the recipe and the dish is just as yummy!"
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Ingredients

55 m servings 413
Original recipe yields 8 servings

Directions

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  1. 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. Remove from heat.
  2. 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.
  3. Place tortillas on a microwave-safe plate; heat in the microwave until warm and flexible, about 10 seconds.
  4. Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11-inch baking dish with cooking spray.
  5. Spoon 2 to 3 tablespoons chicken mixture down the center of each tortilla; sprinkle filling with about 1 tablespoon Colby-pepperjack cheese. 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.
  6. Bake in the preheated oven until sauce is bubbling and cheese is melted, 25 to 30 minutes.

Nutrition Facts


Per Serving: 413 calories; 16.5 43.8 21.9 57 1053 Full nutrition

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Reviews

Read all reviews 19
  1. 21 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Easy and delicious! A few changes I made: 1 cup of chicken is not enough- I added closer to 2 1/2 cups. Also, I added 1 tsp minced garlic and a few tablespoons of the sour cream mixture to the...

Most helpful critical review

I used more chicken (2 cooked breasts) and 2 cans of Rotel. Flavor was really good. However, there was too much sour cream sauce. I love sour cream but it was a bit overwhelming. If I make it...

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Easy and delicious! A few changes I made: 1 cup of chicken is not enough- I added closer to 2 1/2 cups. Also, I added 1 tsp minced garlic and a few tablespoons of the sour cream mixture to the...

I used more chicken (2 cooked breasts) and 2 cans of Rotel. Flavor was really good. However, there was too much sour cream sauce. I love sour cream but it was a bit overwhelming. If I make it...

Very yummy! Still like my traditional recipe more than the sour cream sauce but very good.

Very good,wonderful change to the classic enchilada

Yummy, easy to make. For me, in trying to eat a bit healthier this is a good "not from scratch but maybe better for us than fast food" recipe. You can make it even easier -use chunky salsa of...

This was so good! I used prepackaged seasoned shredded chicken due to time constraints and left out the onion all together. You definitely need at least 2 cups of chicken - no way 1 cup will be ...

I didn't have any cilantro so used some of the green chilis in the sauce. Added garlic because, well it's GARLIC! Very good and I used leftover baked chicken there was plenty left over because i...

Fast and easy. Will definitely make again.