Low Fat Sour Cream Chicken Enchiladas Recipes

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.

Steps:

• Preheat oven to 350 degrees.
• Boil chicken in water until tender. Cut into bitesize pieces.
• In a saucepan heat soup, sour cream, onion and chilies until hot.
• Soften tortillas in chicken broth, top each with chicken pieces and 2 T soup mixture; roll up and place in casserole dish. Do all tortillas.
• Pour remaining soup mixture over all, top with cheese.
• Bake 30 minutes.

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.

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.

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.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
• Melt the butter in a skillet over medium heat. Cook and stir green onion and garlic until fragrant, about 2 minutes. Add mushrooms and cook until lightly browned and tender, about 6 minutes. Stir in green chilies, cream of mushroom soup, and sour cream. Mix well. Reserve 3/4 this sauce in a bowl and set aside. Mix in chicken, pinto beans, and 1/2 cup of shredded Cheddar cheese to the remaining 1/4 of sauce in saucepan; stir together.
• Fill each tortilla with chicken mixture and roll up. Place seam side down in the prepared baking dish.
• Combine reserved 3/4 sauce with milk in a small bowl. Spoon this mixture over the rolled tortillas and top with remaining 1/2 cup shredded Cheddar cheese. Bake in the preheated oven until cheese is bubbly and enchiladas are heated through, 30 to 35 minutes.

Steps:

• Rinse the chicken, and place the chicken, water, and bouillon granules in a 2-quart pot. Bring the mixture to a boil over high heat. Then reduce the heat to low, cover, and simmer for 20 minutes, or until the chicken is tender and the juices run clear when the chicken is pierced.
• Remove the chicken from the pot with a slotted spoon, reserving the liquid, and cool to room temperature. Tear the chicken into shreds, and transfer to a large bowl. Add the scallions, cilantro or parsley, oregano, and pepper, and stir to mix. Set aside.
• To make the sauce, combine the tomato sauce, chili powder, and cumin in a medium-sized skillet. Stir in 1 1/2 cups of the reserved cooking liquid, and bring the mixture to a boil over medium heat. Combine the flour and water in a jar with a tight-fitting lid, and shake until smooth. Stir the flour mixture into the simmering sauce, and continue to stir until the mixture is thickened and bubbly. Reduce the heat to low.
• Coat a 9X13-inch baking pan with nonstick cooking spray. Dip a tortilla in the sauce for about 10 seconds -- just long enough to soften the tortilla -- coating each side with sauce. Lay the tortilla on a flat surface, and place 1/4 cup of the chicken filling along one end. Roll the tortilla up jelly-roll style, and lay it in the pan, seam side down. Repeat with the remaining tortillas, leaving a 1/4-inch space between the enchiladas to prevent them from sticking together. Pour the remaining sauce over the enchiladas, and spread the cheese over the top.
• Bake uncovered at 450 for 12 to 15 minutes, or until the cheese is melted and the dish is heated through. Top individual servings with 2 tablespoons of sour cream and 2 teaspoons of scallions, and serve hot.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook chicken in a nonstick skillet over medium heat, until no longer pink and juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain excess fat. Cube chicken and return to skillet. Add onion, sour cream, 1 cup Cheddar cheese, parsley, oregano, and ground black pepper. Heat until cheese melts, about 3 minutes. Stir in salt, tomato sauce, water, chili powder, green bell pepper, red bell pepper, garlic, and black beans.
• Roll even amounts of mixture into tortillas. Arrange in a 9x13-inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese.
• Bake uncovered in preheated oven until cheese is melted and sauce is bubbling, about 20 minutes. Cool 10 minutes before serving.

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.

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.