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    Sour Cream Chicken Enchiladas - 7


    Source of Recipe


    6 servings

    List of Ingredients




    1 (8-oz.) container light sour cream
    1 (8-oz.) container nonfat plain yogurt
    1 (10 3/4-oz.) can condensed 99%-fat-free cream of chicken soup with 1/3 less salt
    1 (4-oz.) can diced green chiles
    12 (6 or 7-inch) white corn or flour tortillas
    4 oz. (1 cup) shredded 1/3-less-fat Cheddar cheese
    1 1/2 cups chopped cooked chicken
    1/4 cup sliced green onions

    Recipe



    1. Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. In medium bowl, combine sour cream, yogurt, soup and chiles; mix well.
    2. Spoon about 3 tablespoons sour cream mixture down center of each tortilla. Reserve 1/4 cup of the cheese; sprinkle tortillas with remaining cheese, chicken and onions. Roll up; place in sprayed dish. Spoon remaining sour cream mixture over tortillas. Cover with foil.
    3. Bake at 350°F. for 25 to 30 minutes or until hot and bubbly. Remove foil; sprinkle with reserved 1/4 cup cheese. Bake uncovered for an additional 5 minutes or until cheese is melted. If desired, garnish with shredded lettuce and chopped tomatoes.


    This recipe is from Pillsbury. Sounds pretty good. Calories 350 Total fat 11g Dietary Fiber 3 g. Six Servings
 

 

 

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