Craving Mexican food for dinner tonight, but, think it's outside your calorie count? Think again! My skinny sour cream chicken enchiladas recipe is one the entire family enjoys time and time again. It hits the spot!
Ingredients
110-ounce can green enchilada sauce
1poundbonelessskinless chicken breasts, cooked and shredded *quick tip, use a store-bought rotisserie chicken and shred
3/4 cuplight sour cream
110.5-ounce can Campbell’s® Healthy Request® condensed cream of chicken soup
⅓cupmilk
1teaspoonextra virgin olive oil
1small oniondiced
110-ounce can Ro*Tel® "Original" diced tomatoes and green chilies
14.5-ounce can chopped green chilies
1teaspoon ground cumin
½teaspoon salt
½teaspoonblack pepper
8large low-carbhigh-fiber tortillas, warmed
1cupshredded four-cheese Mexican blendI like Sargento® or you can hand shred a mixture of Monterey Jack and Sharp Cheddar Cheese
¼cupchopped 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 sour cream, chicken soup, and milk. Stir frequently for 3-4 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 shredded chicken. Continue to stir frequently until the mixture is heated, 3 to 4 minutes, then remove from heat.
Pour a small amount of the sour cream enchilada sauce into the bottom of the baking dish.
To assemble the enchiladas: 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.
Evenly spread the remaining sour cream sauce over the enchiladas and cover with the cheese. Bake until the cheese is melted and bubbly, 18 to 20 minutes.