Do you love sour cream chicken enchiladas? Want to make a skinny version? These Skinny Sour Cream Chicken Enchiladas will be diet friendly and taste so good, you will never miss the original.
There are certain dishes that are known comfort foods. For some, chicken enchiladas are the ideal comfort food. It is highly missed when on a low calorie or low carb diet. With my skinny sour cream chicken enchiladas recipe, you can still have your chicken enchiladas. Also as a tip for planning ahead, I like to use my slow cooker during meal planning and make a large batch of shredded chicken that I can use in several recipes as I meal plan for the week. This works great for this Skinny Sour Cream Enchiladas recipe and if you are looking for another easy to make recipe that you can use shredded chicken as part of your weekly meal planning, try my recipe for Slow Cooker Chicken Tortilla Soup.
How do you make sour cream sauce?
The sour cream sauce for these sour cream chicken enchiladas comes together very easily. Using sour cream, cream of chicken soup with milk and seasonings, it is a quick stir together and then it is ready to be added to the pan.
Variations to Skinny Sour Cream Chicken Enchiladas
When it comes to any recipe it is important to be able to change it to your tastes. There are many ways to change up a recipe, including sour cream chicken enchiladas. When making your recipe consider:
- Change the soup. When making this recipe, it calls for cream of chicken soup. You can absolutely change this to cream of mushroom soup, or even cheddar cheese.
- Add some heat. This is not a spicy recipe but you can surely make it more spicy by adding either hot sauce or hot peppers.
What ingredients are in chicken enchiladas?
- green enchilada sauce
- boneless, skinless chicken breasts
- sour cream
- Campbell’s Healthy Request condensed cream of chicken soup
- fat-free milk
- extra virgin olive oil
- onion
- Ro*Tel “Original” diced tomatoes and green chilies
- green chilies
- ground cumin
- salt and black pepper
- tortillas
- four-cheese Mexican blend
- fresh cilantro
How do you make easy chicken enchiladas?
Preheat the oven to 350°F. Coat a 13×9-inch baking dish with cooking spray. In a medium skillet, heat the enchilada sauce over medium-high heat. Add the chicken breasts and cook until cooked through, 7 to 8 minutes per side. Transfer the chicken breasts to a plate to cool. After the chicken has slightly cooled, use two forks to shred the chicken and set aside. Meanwhile, return the skillet of enchilada sauce to low heat. Add the sour cream, chicken soup, and fat-free milk. Stir frequently for 2 to 3 minutes, then remove from the heat. In a separate large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, 2 to 3 minutes. Stir in the diced tomatoes, green chilies, cumin, salt, pepper, and the shredded chicken. Continue to stir frequently until the mixture is heated through, 2 to 3 minutes, then remove from heat. To assemble, fill each tortilla with a heaping ⅓ cup of the chicken mixture. Tightly roll each tortilla and place seam side down in the prepared baking dish. Pour and evenly spread the sour cream sauce over the enchiladas and sprinkle with the cheese. Bake until the cheese is melted and bubbly, 18 to 20 minutes. Serve garnished with the cilantro.
Skinny Sour Cream Chicken Enchiladas
Ingredients
- 1 10-ounce can green enchilada sauce
- 1 pound boneless skinless chicken breasts
- ½ cup light sour cream
- 1 10.5-ounce can Campbell’s® Healthy Request® condensed cream of chicken soup
- ⅓ cup fat-free milk
- 1 teaspoon extra virgin olive oil
- 1 small onion diced
- 1 10-ounce can Ro*Tel® "Original" diced tomatoes and green chilies
- 1 4.5-ounce can chopped green chilies
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- 8 large low-carb high-fiber tortillas, warmed (I like La Tortilla Factory®)
- ¾ cup shredded reduced-fat four-cheese Mexican blend I like Sargento®
- ¼ cup chopped fresh cilantro
Instructions
- Preheat the oven to 350° F. Coat a 13x9-inch baking dish with cooking spray.
- In a medium skillet, heat the enchilada sauce over medium-high heat. Add the chicken breasts and cook until cooked through, 7 to 8 minutes per side.
- Transfer the chicken breasts to a plate to cool. After the chicken has slightly cooled, use two forks to shred the chicken and set aside.
- Meanwhile, return the skillet of enchilada sauce to low heat. Add the sour cream, chicken soup, and fat-free milk. Stir frequently for 2 to 3 minutes, then remove from the heat.
- In a separate large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, 2 to 3 minutes. Stir in the diced tomatoes, green chilies, cumin, salt, pepper, and the shredded chicken. Continue to stir frequently until the mixture is heated through, 2 to 3 minutes, then remove from heat.
- To assemble, fill each tortilla with a heaping ⅓ cup of the chicken mixture. Tightly roll each tortilla and place seam side down in the prepared baking dish.
- Pour and evenly spread the sour cream sauce over the enchiladas and sprinkle with the cheese. Bake until the cheese is melted and bubbly, 18 to 20 minutes.
- Serve garnished with the cilantro.
Notes
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