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Light sour cream chicken enchiladas

November 17, 2009

It’s a mouthful to say, and boy is it a mouthful—of delightful, rich, creamy, and super-tasty Mexican food.

Adapted from Pillsbury, this recipe is surpringly low-fat (you’d seriously never know it from the taste), and one both my mother and I could eat straight out of the pan until we throw up. Seriously, they’re that good.


1 container (8 oz) fat-free sour cream

1 container (8 oz) plain fat-free yogurt

1 can condensed Healthy Request Cream of Chicken Soup

1 can (4 oz) chopped green chiles, undrained

10 whole wheat tortillas (6 or 7 inch)

1 cup shredded reduced-fat cheddar cheese, about 1/4 saved for later

1 ½ cups chopped cooked chicken

1 bunch of green onions sliced (about 1/4 cup)

Shredded lettuce, if desired

Chopped tomatoes, if desired


Heat oven to 350°F. Spray 13×9-inch baking dish. In medium bowl, mix sour cream, yogurt, soup and chiles. Spoon about 3-4 heaping spoonfuls of the sour cream mixture down center of each tortilla. Sprinkle tortillas with cheese, chicken and onions. Roll up; place in baking dish.

Spoon remaining sour cream mixture over tortillas, toss any leftover chicken and green onions on top. Cover with foil. Bake 25 to 30 minutes or until hot and bubbly. Sprinkle with 1/4 cup cheese. Bake uncovered 5 minutes longer or until cheese is melted. Garnish with shredded lettuce and chopped tomatoes.

Eat, eat more, eat more, eat leftovers, make again, repeat.


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