Best 11 Low Fat Sour Cream Chicken Enchiladas Recipes
Low fat sour cream chicken enchiladas is a delicious and healthy dish that is perfect for a quick and easy weeknight meal. The combination of creamy sour cream, flavorful chicken, and tender tortillas creates a satisfying and flavorful dish that is sure to please everyone at the table. To make low fat sour cream chicken enchiladas, you will need a few simple ingredients and a bit of time. So gather your ingredients, preheat your oven, and let's create a tasty and nutritious low fat sour cream chicken enchilada dish that will tantalize your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
LOW-FAT SOUR CREAM CHICKEN ENCHILADAS
I have been looking for a great restaurant-quality sour cream sauce enchilada recipe and was handed this one from a friend's grandma. It was exactly what I wanted and so simple to make! If you don't like really spicy foods, the optional items listed can be removed from the recipe and the dish is just as yummy!
Provided by CourtneyR
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Mix sour cream, cream of chicken soup, and cilantro in a saucepan over medium heat; cook, stirring occasionally, until heated through, 3 to 5 minutes. Remove from heat.
- Spray a large skillet with cooking spray; add tomatoes with green chile peppers, chicken, onion, and green chiles. Cook and stir mixture over medium heat until onion is transparent, 5 to 10 minutes.
- Place tortillas on a microwave-safe plate; heat in the microwave until warm and flexible, about 10 seconds.
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11-inch baking dish with cooking spray.
- Spoon 2 to 3 tablespoons chicken mixture down the center of each tortilla; sprinkle filling with about 1 tablespoon Colby-pepperjack cheese. Roll each tortilla around the filling and place seam side down into the prepared baking dish. Top tortillas with sour cream sauce; sprinkle remaining cheese over sour cream layer.
- Bake in the preheated oven until sauce is bubbling and cheese is melted, 25 to 30 minutes.
Nutrition Facts : Calories 413.1 calories, Carbohydrate 43.8 g, Cholesterol 57.2 mg, Fat 16.5 g, Fiber 2.8 g, Protein 21.9 g, SaturatedFat 9.2 g, Sodium 1052.8 mg, Sugar 7.9 g
LOW FAT CHICKEN ENCHILADAS
This a is a great way to use leftover chicken or rotisserie chicken. These creamy enchiladas are quick and easy to make. It's comfort food with a fraction of the fat.
Provided by Little Bee
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Coat an 8-inch by 8-inch baking dish with nonstick cooking spray. Warm tortillas according to instructions on package.
- Combine shredded chicken with black beans and sweet corn.
- Mix salsa, yogurt and sour cream and spoon half the salsa mixture into the chicken, beans and corn. Blend well.Divide chicken mixture among the tortillas. Carefully roll tortillas and place them seam down in the baking dish. Spoon remaining salsa mixture over the tortillas. Sprinkle cheese on top. Cover with foil and bake for 30 minutes.
Nutrition Facts : Calories 304.5, Fat 10.7, SaturatedFat 4.8, Cholesterol 62.5, Sodium 192.9, Carbohydrate 25.3, Fiber 3.9, Sugar 5.3, Protein 27.1
SOUR CREAM CHICKEN ENCHILADAS
This is a delicious and low fat recipe. I found it in the AHA Meals in Minutes Cookbook. This meal is 5 Weight Watchers points per serving. Two enchiladas per serving.
Provided by Chef Angi Marie
Categories Chicken
Time 39m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Prepare sauce -- in small saucepan, whisk together sauce ingredients. Bring to a simmer over medium-high heat and cook for 1-2 minutes until it is thick and bubbly; set aside.
- Warm tortillas. Wrap in a damp paper towel and microwave on high for 30-60 seconds.
- Preheat oven to 350°F.
- In non-stick pan combine cooked chicken, cream cheese, and salsa. Cook over medium-low heat for 5 minutes, or until cream cheese is melted.
- Lightly spray 13x9x2-inch baking dish.
- Assembly: pour 1/2 cup sauce into baking dish; roll chicken mixture into tortilla and place into dish seam down. Repeat. Once finished pour remaining sauce over enchiladas. Cover with foil.
- Bake for 10 minutes.
- In a small bowl whisk together sour cream and lime juice. Spread this mixture over finished enchiladas, sprinkle with chili powder.
Nutrition Facts : Calories 268, Fat 4.5, SaturatedFat 1.3, Cholesterol 53, Sodium 334.9, Carbohydrate 31.2, Fiber 3.4, Sugar 3.6, Protein 26.1
MAKEOVER SOUR CREAM CHICKEN ENCHILADAS
My husband knows he's in for a treat when I begin rolling these enchiladas. This is his favorite dish. -Rynnetta Garner, Dallas, Texas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the chicken, chili powder, garlic salt and cumin. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two 13x9-in. baking dishes coated with cooking spray., In a large saucepan, whisk flour and broth until smooth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in sour cream and Monterey Jack cheese until melted., Pour sauce over enchiladas; sprinkle with Mexican cheese blend., Bake, uncovered, at 350° until bubbly, 15-20 minutes. Top with tomatoes if desired.
Nutrition Facts : Calories 338 calories, Fat 13g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 645mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
AWESOME AND EASY CHICKEN ENCHILADAS (REDUCED FAT)
This is a fantastic little recipe for sour cream and chicken enchiladas. I've seen some similar recipes posted at 'Zaar but not this exact one. This turns out perfect every single time. It's also easy to double the recipe so you can serve a larger group. I'm always asked for this recipe and it's so easy! It's very mild. If you like spicy/hot you could add some chopped jalapenos (see directions). Can make ahead and freeze - just take it out the night before to thaw in your refrigerator, then follow cooking instructions. *Prep and cooking times do not include cooking the chicken breasts.*
Provided by LifeIsGood
Categories Chicken Breast
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Divide the shredded chicken, onions and 1 cup of the cheese equally into each tortilla. (This doesn't have to be exact or perfect here!).
- Roll them each tightly and place seam-side down into a greased (cooking spray) 9x13 baking dish.
- Prepare the sauce by combining soup, sour cream and green chilis (for a hotter recipe also add 1/4 cup finely chopped jalapenos).
- The sauce should be of a thick gravy-like consistency. You may need to add a little water to thin it out (I usually add about 1/2 a can of water to reconstitute the soup).
- Pour sauce over the rolled tortillas.
- Bake for about 20 minutes.
- Remove from oven and top with remaining cheese.
- Return to oven until the cheese melts.
- Ole!
LOW-FAT SOUR CREAM CHICKEN ENCHILADAS
I have been looking for a great restaurant-quality sour cream sauce enchilada recipe and was handed this one from a friend's grandma. It was exactly what I wanted and so simple to make! If you don't like really spicy foods, the optional items listed can be removed from the recipe and the dish is just as yummy!
Provided by CourtneyR
Categories Chicken Enchiladas
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Mix sour cream, cream of chicken soup, and cilantro in a saucepan over medium heat; cook, stirring occasionally, until heated through, 3 to 5 minutes. Remove from heat.
- Spray a large skillet with cooking spray; add tomatoes with green chile peppers, chicken, onion, and green chiles. Cook and stir mixture over medium heat until onion is transparent, 5 to 10 minutes.
- Place tortillas on a microwave-safe plate; heat in the microwave until warm and flexible, about 10 seconds.
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11-inch baking dish with cooking spray.
- Spoon 2 to 3 tablespoons chicken mixture down the center of each tortilla; sprinkle filling with about 1 tablespoon Colby-pepperjack cheese. Roll each tortilla around the filling and place seam side down into the prepared baking dish. Top tortillas with sour cream sauce; sprinkle remaining cheese over sour cream layer.
- Bake in the preheated oven until sauce is bubbling and cheese is melted, 25 to 30 minutes.
Nutrition Facts : Calories 413.1 calories, Carbohydrate 43.8 g, Cholesterol 57.2 mg, Fat 16.5 g, Fiber 2.8 g, Protein 21.9 g, SaturatedFat 9.2 g, Sodium 1052.8 mg, Sugar 7.9 g
SKINNY CREAMY CHICKEN ENCHILADAS
61% less sat fat • 50% less fat • 25% more calcium than the original recipe. Reduced-fat ingredients helped cut the fat, while green chiles boost the Tex-Mex flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender. In medium bowl, stir broth, flour, coriander and pepper with wire whisk until blended. Slowly add to hot mixture in skillet, stirring constantly. Cook and stir 5 to 6 minutes, until mixture boils and thickens slightly. Remove from heat. Stir in sour cream until well blended.
- In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, the chiles, cilantro and 1/2 cup of the sauce. Place 2 tortillas at a time on microwavable plate; cover with paper towel. Microwave on High 10 to 15 seconds or until softened. Spoon about 1/3 cup chicken mixture down center of each warm tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce. Cover with foil.
- Bake 30 to 35 minutes or until sauce is bubbly. Remove from oven. Uncover; sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Just before serving, top with tomato and green onions. Serve with salsa.
Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 40 mg, Fiber 2 g, Protein 17 g, SaturatedFat 3 1/2 g, ServingSize 1 Enchilada, Sodium 350 mg, Sugar 4 g, TransFat 0 g
SOUR CREAM CHICKEN ENCHILADAS
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.
Provided by Brenda
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 12
Number Of Ingredients 8
Steps:
- To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set aside.
- To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. Mix well.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.
- Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling.
Nutrition Facts : Calories 265.2 calories, Carbohydrate 22.8 g, Cholesterol 40.4 mg, Fat 13.3 g, Fiber 2.4 g, Protein 13.1 g, SaturatedFat 7.2 g, Sodium 663.7 mg, Sugar 3.3 g
LOW FAT CHICKEN ENCHILADAS WITH HIGH FAT TASTE.
I came up with this tonight to see if I can enjoy enchilada's while trying to cut fats. It turned out to be delicious and did not taste low fat at all :) Easy tripled or doubled
Provided by MarraMamba
Categories Chicken
Time 55m
Yield 3-4 enchiladas
Number Of Ingredients 11
Steps:
- Make salsa if you are using home made.
- Preheat oven to 375 degrees.
- Combine cream cheese, sour cream, onions, cumin, cilantro, jalapeno and green chilis.
- Fold in cooked chicken.
- In a small baking dish (I have a perfect one for 3 enchiladas) layer the bottom with salsa.
- Warm the wraps in the microwave and layer 1/4 to 1/3 cup of chicken mixture on each, wrap and place seam side down in dish.
- Cover with more salsa and bake a half hour until heated through. Sprinkle with 2 tbs of cheddar cheese and place back in the oven until bubbling.
- Serve with extra salsa and sour cream if desired.
Nutrition Facts : Calories 230.5, Fat 9.8, SaturatedFat 4.3, Cholesterol 45.3, Sodium 372.9, Carbohydrate 20, Fiber 1.4, Sugar 2.4, Protein 15.1
LOW-FAT SOUR CREAM CHICKEN ENCHILADAS
I have been looking for a great restaurant-quality sour cream sauce enchilada recipe and was handed this one from a friend's grandma. It was exactly what I wanted and so simple to make! If you don't like really spicy foods, the optional items listed can be removed from the recipe and the dish is just as yummy!
Provided by CourtneyR
Categories Chicken Enchiladas
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Mix sour cream, cream of chicken soup, and cilantro in a saucepan over medium heat; cook, stirring occasionally, until heated through, 3 to 5 minutes. Remove from heat.
- Spray a large skillet with cooking spray; add tomatoes with green chile peppers, chicken, onion, and green chiles. Cook and stir mixture over medium heat until onion is transparent, 5 to 10 minutes.
- Place tortillas on a microwave-safe plate; heat in the microwave until warm and flexible, about 10 seconds.
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11-inch baking dish with cooking spray.
- Spoon 2 to 3 tablespoons chicken mixture down the center of each tortilla; sprinkle filling with about 1 tablespoon Colby-pepperjack cheese. Roll each tortilla around the filling and place seam side down into the prepared baking dish. Top tortillas with sour cream sauce; sprinkle remaining cheese over sour cream layer.
- Bake in the preheated oven until sauce is bubbling and cheese is melted, 25 to 30 minutes.
Nutrition Facts : Calories 413.1 calories, Carbohydrate 43.8 g, Cholesterol 57.2 mg, Fat 16.5 g, Fiber 2.8 g, Protein 21.9 g, SaturatedFat 9.2 g, Sodium 1052.8 mg, Sugar 7.9 g
LOW FAT CHICKEN ENCHILADAS
A favorite dish in our house. Often served to company with Salsa Salad, homemade guacamole and Sangria.
Provided by Queen of Everything
Categories Chicken Breast
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken breast, peppercorns and onion and garlic in a large saucepan.
- Cover with water and bring to a boil.
- Reduce to a simmer and cook about 45 minutes until chicken is done.
- Remove skin and discard.
- Remove chicken from bone and shred.
- Mash cooked onion and add to chicken.
- Add green chiles with their liquid to chicken.
- Add cream cheese to chicken mixture and blend well.
- Add broth as necessary to make mixture moist.
- Cover bottom of a 9x13 baking pan with about 1/3 of the green chile enchilada sauce.
- Bring about an inch of water to a simmer in a skillet.
- Pass each tortilla through the water and then fill with 1/12 of the chicken mixture. Place in baking pan, seam side down.
- Continue this process until all tortillas are filled.
- Top enchiladas with remaining green chile sauce, and then sprinkle with cheddar.
- Cover and bake at 375 degrees for 20 minutes.
- Pass low-fat sour cream and lime wedges.
Nutrition Facts : Calories 547.1, Fat 22.8, SaturatedFat 9.1, Cholesterol 100.5, Sodium 588.4, Carbohydrate 46.3, Fiber 6.4, Sugar 4.9, Protein 40.3
Tips:
- Use low-fat sour cream to reduce the calories and fat content of the enchiladas.
- Shred your own chicken to ensure that it is fresh and flavorful.
- Use a variety of vegetables in the filling, such as onions, peppers, and corn, to add flavor and texture.
- Use whole wheat tortillas to make the enchiladas healthier.
- Top the enchiladas with a sprinkle of cheese before baking to add a golden brown crust.
Conclusion:
Low-fat sour cream chicken enchiladas are a delicious and easy-to-make meal that is perfect for busy weeknights. They are also a healthier alternative to traditional enchiladas, as they are lower in calories and fat. With a few simple tips, you can make the most of this tasty and nutritious dish.
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