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Sour Cream & Chicken Enchiladas

Sour Cream & Chicken Enchiladas

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  • 1 cup fat-free sour cream
  • 1/2 can (14.5-ounce) fat-free cream of chicken soup
  • 1 tablespoon fresh chopped cilantro (1/2 tbls. dried)
  • 12 ounces cooked shredded chicken breast
  • 1/2 (14.5-ounce) can Mexican Rotel or 1/2 (14.5-ounce) can no salt added chopped tomatoes plus 1 chopped jalapeno
  • 1/2 large white or yellow onion, chopped
  • 16 corn tortillas
  • 1 cups reduced-fat shredded pepper jack and colby cheese blend


  1. In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside.
  2. Combine the chicken, Rotel, and onions ain a pan coated with cooking spray. Heat until onions are transparent.
  3. Warm the tortillas in the microwave until they are flexible. Then, fill each tortilla with about 2 tablespoons of the chicken mixture and about 1 tablespoon of cheese. Roll tortilla up and place seam side down in a 8×11 dish sprayed with cooking spray.
  4. Pour over the sour cream sauce and top with the remaining cheese.
  5. Bake in a 350 degree oven for about 30 minutes or until heated through.
  6. Makes 8 servings of 2 enchiladas each.
  7. Garnish with additional cilantro and green onions.

Nutrition Facts

Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
  • Smartpoints 7
  • Calories 252.0
  • Total Fat 4.5 g
  • Saturated Fat 1.4 g
  • Cholesterol 34.0 mg
  • Sodium 392.5 mg
  • Potassium 191.7 mg
  • Total Carbohydrate 35.0 g
  • Dietary Fiber 2.7 g
  • Sugars 4.1 g
  • Protein 18.3 g

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