Sour Cream Chicken Enchiladas

Fitness Expert

This recipe makes quite a bit, so you can take half of the remaining chicken mixture and sauce and make soup.


  • 16 oz. fat free sour cream
  • 1 can fat free cream of chicken soup
  • 1 tbls. fresh chopped cilantro (1/2 tbls. dried)
  • 2 1/2 cups cooked shredded chicken breast
  • 1 can Mexican Rotel
  • 1 cup chopped onions
  • 16 corn tortillas
  • 8 oz. shredded pepper jack and colby cheese blend
  • 1 can diced green chiles


  1. Mix sour cream, soup and cilantro in a saucepan. Heat through and set aside.
  2. Combine the chicken, Rotel, onions and green chilies in a pan sprayed with cooking spray. Heat until onions are transparent.
  3. Warm the tortillas until flexible. Then, fill each tortilla with about 2 tbls. of the chicken mixture and about 1 tbls. of the cheese.
  4. Roll tortilla up and place seam side down in a 8x11 dish sprayed with cooking spray.
  5. Pour over the sour cream sauce and top with the remaining cheese.

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