Sour Cream ‘n Chicken Enchiladas

serves: 8 – size: 1 enchilada – calories: 250 – carbs: 27g – fat: 9g – 

Ingredients

  • 1 (10 oz) can green enchilada sauce
  • 1 lb boneless, skinless chicken breasts
  • 1/2 cup light sour cream
  • 1 (10.5 oz) can Campbell’s condensed cream of chicken soup
  • 1/3 cup skim milk
  • 1 tsp olive oil
  • 1 small onion, diced
  • 1 (10 oz) can diced tomatoes
  • 6-8 green onions, chopped
  • salt and pepper
  • 8 large whole wheat tortillas
  • 3/4 cup shredded reduced fat Mexican blend cheese
  • 1 cup chopped fresh cilantro

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Directions

  1. Preheat oven to 350 F. Coat a 13×9 inch baking dish with cooking spray.
  2. In a medium skillet, heat the enchilada sauce over medium high heat. Add the chicken breasts and cook until cooked through, 7-8 min per side.
  3. Transfer the chicken breasts to a place to cool. After the chicken has slightly cooled, use two forks to shred the chicken and set aside.
  4. Meanwhile, return the skillet of enchilada sauce on low heat. Add the sour cream, chicken soup, and milk. Stir frequently for 2 -3 min, then remove from the heat.
  5. In a separate large skillet, heat the olive oil over medium high heat. Add the onions ans cook until translucent, 2-3 min. Stir in the diced tomatoes, green onions, salt, pepper, and the shredded chicken. Continue to stir frequently until the mixture is heated through, 2-3 min, then remove from heat.
  6. To assemble, fill each tortilla with a heaping 1/3 cup of the chicken mixture. Tightly roll each tortilla and place seam side down in the prepared baking dish.
  7. Pour and evenly spread the sour cream sauce over the enchiladas and sprinkle with the cheese. Bake until the cheese is melted and bubbly, 18-20 min.
  8. Serve garnished with cilantro.

Sour Cream ‘n Chicken Enchiladas

Ingredients

  • 1 (10 oz) can green enchilada sauce
  • 1 lb boneless, skinless chicken breasts
  • 1/2 cup light sour cream
  • 1 (10.5 oz) can Campbell’s condensed cream of chicken soup
  • 1/3 cup skim milk
  • 1 tsp olive oil
  • 1 small onion, diced
  • 1 (10 oz) can diced tomatoes
  • 6-8 green onions, chopped
  • salt and pepper
  • 8 large whole wheat tortillas
  • 3/4 cup shredded reduced fat Mexican blend cheese
  • 1 cup chopped fresh cilantro

Instructions

  1. Preheat oven to 350 F. Coat a 13×9 inch baking dish with cooking spray.
  2. In a medium skillet, heat the enchilada sauce over medium high heat. Add the chicken breasts and cook until cooked through, 7-8 min per side.
  3. Transfer the chicken breasts to a place to cool. After the chicken has slightly cooled, use two forks to shred the chicken and set aside.
  4. Meanwhile, return the skillet of enchilada sauce on low heat. Add the sour cream, chicken soup, and milk. Stir frequently for 2 -3 min, then remove from the heat.
  5. In a separate large skillet, heat the olive oil over medium high heat. Add the onions ans cook until translucent, 2-3 min. Stir in the diced tomatoes, green onions, salt, pepper, and the shredded chicken. Continue to stir frequently until the mixture is heated through, 2-3 min, then remove from heat.
  6. To assemble, fill each tortilla with a heaping 1/3 cup of the chicken mixture. Tightly roll each tortilla and place seam side down in the prepared baking dish.
  7. Pour and evenly spread the sour cream sauce over the enchiladas and sprinkle with the cheese. Bake until the cheese is melted and bubbly, 18-20 min.
  8. Serve garnished with cilantro.
http://revampfitness.com/sour-cream-n-chicken-enchiladas/

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