I love to eat but I don’t want to get fat! I know, it’s not easy. Good thing this recipe is guilt-free and will not have me worrying about the scales! This chicken enchilada is a quick and easy meal to prepare. It’s creamy, cheesy, super delish, and fat-free! Another Mexican dish that I will surely keep in my recipe list. It is indeed a wonderful dish with a restaurant quality and definitely, not a belly buster.
INGREDIENTS
16 ounces of fat-free sour cream
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1 can fat-free cream of chicken soup
1 tablespoon of fresh chopped cilantro (1/2 Tbsp. dried)
2 1/2 cups of cooked shredded chicken breast
1 can Mexican Rotel
1 cup of chopped onions (optional)
8 low carb tortillas
1 cup of shredded pepper jack and Colby cheese blend
1 can dice green chiles
How to make Skinny Chicken Sour Cream Enchiladas
Step 1: Place the sour cream, soup, and cilantro in a saucepan. Mix and heat through. Make sure to keep stirring or else you’ll get a huge hot mess as the mixture will bubble up quickly. Then, set aside.
Step 2: Grease your pan with a cooking spray.
Step 3: Put the chicken, Rotel, onions, and green chiles in the prepared pan. Combine and heat until the onions were translucent. You can skip the onions (if desired). Without the onions, combine the mixture for a few minutes until the flavors and juices are blended.
Step 4: Put 2 tablespoons of the chicken mixture in the tortillas.
Step 5: Roll the tortillas and place them seam side down (to make sure they will not unravel) in an 8 x 11-inch greased dish.
Step 6: Generously pour or spread the sour cream over the enchiladas and top with the remaining cheese. Place inside the oven and bake at 350 degrees for 25-30 minutes or until the cheese is bubbly and melted.
Step 7: Once baked, remove from the oven and serve. Enjoy!
Ingredients
- 16 ounces of fat-free sour cream
- 1 can fat-free cream of chicken soup
- 1 tablespoon of fresh chopped cilantro (1/2 Tbsp. dried)
- 2 1/2 cups of cooked shredded chicken breast
- 1 can Mexican Rotel
- 1 cup of chopped onions (optional)
- 8 low carb tortillas
- 1 cup of shredded pepper jack and Colby cheese blend
- 1 can dice green chiles
Instructions
Step 1: Place the sour cream, soup, and cilantro in a saucepan. Mix and heat through. Make sure to keep stirring or else you'll get a huge hot mess as the mixture will bubble up quickly. Then, set aside.
Step 2: Grease your pan with a cooking spray.
Step 3: Put the chicken, Rotel, onions, and green chiles in the prepared pan. Combine and heat until the onions were translucent. You can skip the onions (if desired). Without the onions, combine the mixture for a few minutes until the flavors and juices are blended.
Step 4: Put 2 tablespoons of the chicken mixture in the tortillas.
Step 5: Roll the tortillas and place them seam side down (to make sure they will not unravel) in an 8 x 11-inch greased dish.
Step 6: Generously pour or spread the sour cream over the enchiladas and top with the remaining cheese. Place inside the oven and bake at 350 degrees for 25-30 minutes or until the cheese is bubbly and melted.
Step 7: Once baked, remove from the oven and serve. Enjoy!
