Imagine diving into a plate of mouthwatering enchiladas that are not just incredibly delicious, but also lighter and healthier than traditional versions. These Skinny Sour Cream Chicken Enchiladas are about to revolutionize your dinner game, proving that comfort food can be both satisfying and nutritious. With a perfect blend of tender shredded chicken, creamy sour cream, and zesty green chilies, this recipe will transport your taste buds straight to Mexican culinary heaven without expanding your waistline!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup low-fat sour cream
- 1 can diced green chilies
- 1 cup shredded cheese
- 8 flour tortillas
- 1 can enchilada sauce
- 1 teaspoon cumin
- Salt to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray to prevent sticking.
- In a large mixing bowl, combine the shredded chicken, low-fat sour cream, diced green chilies, cumin, and a pinch of salt. Mix thoroughly until all ingredients are well incorporated.
- Warm the flour tortillas for 15-20 seconds in the microwave to make them more pliable and easier to roll.
- Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish to prevent the tortillas from sticking.
- Place a tortilla on a flat surface and spoon about 1/4 cup of the chicken mixture down the center of each tortilla.
- Carefully roll the tortilla tightly around the filling, tucking in the sides as you roll. Place the rolled enchilada seam-side down in the baking dish.
- Repeat the rolling process with the remaining tortillas and chicken mixture, arranging them snugly in the baking dish.
- Pour the remaining enchilada sauce evenly over the top of the rolled enchiladas, ensuring they are completely covered.
- Sprinkle the shredded cheese evenly over the top of the enchiladas.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and continue baking for an additional 5 minutes, or until the cheese is melted and slightly golden.
- Remove from the oven and let the enchiladas rest for 5 minutes before serving to allow the filling to set.
- Serve hot, optionally garnished with additional sour cream, chopped cilantro, or sliced green onions.
Tips
- For extra flavor, consider using rotisserie chicken or seasoning your chicken with additional Mexican spices before shredding.
- Warm tortillas are key to preventing cracking - microwave them briefly or use a clean kitchen towel to keep them pliable.
- Use low-fat sour cream and reduced-fat cheese to keep the recipe truly "skinny" without compromising taste.
- Don't overfill your tortillas - this can make rolling difficult and cause them to tear.
- Let the enchiladas rest for 5 minutes after baking to help the filling set and make serving easier.
- For a fresh twist, try adding some diced bell peppers or using corn tortillas instead of flour.
- Meal prep tip: These enchiladas freeze beautifully! Cool completely, then store in an airtight container for up to 3 months.
Nutrition Facts
Calories: 262kcal
Carbohydrates: 21g
Protein: 19g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 44mg
