Sour Cream Chicken Enchiladas: This Sour Cream Chicken Enchiladas recipe is sponsored by WLS Journey Community Forums at www.WLSJourney.org
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• 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

Cooking Instructions...

Preparation Time 15 min | Cooking Time 45 min:
8 servings | 392 Calories | 32g Protein | 40g Carbohydrates | 12g Fat

Shredded chicken, fresh cilantro, green chile salsa and jalapeno salsa flavor these sour cream enchiladas. They are very easy to make, and are for lunch the next day. They are somewhat spicy-hot and full of cilantro.

• In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside.


• Combine the chicken, Rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent.


• Warm the tortillas until flexible. Then, fill each tortilla with about 2 tbls. of the chicken mixture and about 1 tbls. of the cheese. Roll tortilla up and place seam side down in a 8x11 dish sprayed with cooking spray.


• Pour over the sour cream sauce and top with the remaining cheese.


• Bake in a 350 degree oven for about 30 minutes or until heated through.


• Makes 8 servings of 2 enchiladas each. Top with salsa and sour cream with a side of refried beans and Spanish (or yellow) rice.

Recipe courtesy of WLS Journey Recipe Central
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