Wednesday, October 3, 2012

Skinny Sour Cream Chicken Enchiladas

I love Mexican food and I could eat it everyday...except that after having a baby this year I am trying to eat better and lose the rest of my baby weight so that I can get back into some of my old clothes!

I based this recipe from several chicken enchilada recipes at and modified it to make it more post-baby friendly with 8 enchiladas at only 5 Points+ each.  It turned out great and I will definitely be making this again!

If you like enchiladas, you WILL LOVE these!

Skinny Sour Cream
Chicken Enchiladas
You will need:
  • 8 oz light sour cream
  • 8 oz fat free cream cheese
  • 1 can 98% fat free cream of chicken soup
  • 2 cups of cooked shredded chicken breast (canned chicken works too!)
  • 1 can Rotel
  • 8 low carb tortillas
  • 1 cup shredded reduced fat mexican cheese blend
  • 1 can diced green chiles
  • 1 cup chopped onions (optional)
  • 1 tbsp fresh chopped cilantro (optional)
Preheat oven to 350°F. 

Mix sour cream, cream cheese, soup and cilantro in a sauce pan on medium until heated throughout.  Continue to stir until ready to use.  Meanwhile, add chicken, Rotel, onion and green chiles in a sprayed cooking pan to mix flavors.

Warm tortillas in the microwave for 10 seconds to soften.  Spoon 2 tbsp mixture into each tortilla.  Top with a sprinkle shredded cheese, roll, and place in a 9 x 13 glass dish.

Spread cream mixture over enchiladas and top with remaining cheese.  Bake in oven for 25-30 minutes.

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