Light Sour Cream Chicken Enchiladas
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  1. #1
    Registered User voodidit's Avatar
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    Default Light Sour Cream Chicken Enchiladas

    ~Light Sour Cream Chicken Enchiladas~

    1 (8oz) container light sour cream
    1 (8oz) container nonfat plain yogurt
    1 (10-3/4oz) can cream of chicken soup with 1/3 less salt
    1 (4oz) can diced green chilies
    12 (6-7 inch) white corn or flour tortillas
    1 Cup (4oz) shredded reduced-fat Cheddar cheese
    1-1/2 Cups chopped cooked chicken
    1/4 Cup sliced green onions


    Heat oven to 350° F.  Spray a 13x9-inch (3 Qt) baking dish with
    nonstick cooking spray. In med. bowl, combine sour cream, yogurt, soup and
    chilies; mix well. Spoon bout 3 Tbsp sour cream mixture down center of each tortilla. Reserve 1/4 cup Cheddar cheese; sprinkle each tortilla with
    remaining cheese, chicken and onions. Roll tortillas and place in
    spray-coated dish, seam side down. Spoon remaining sour cream mixture over tortillas. Cover with foil and bake for 25 to 30 minutes, or until hot and
    bubbly. Remove foil; sprinkle with reserved 1/4 cup cheese. Return to oven & bake, uncovered, an additional 5 minutes or until cheese is melted.
    Garnish with shredded lettuce and chopped tomatoes, if desired.  
    Yield: 6 servings























  2. #2
    Registered User KKCondrey's Avatar
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    I could eat these as long as they are on a flour tortilla.

    I love mexican food. Next time we are there you can cook this for me Angie

  3. #3
    Master Dollar Stretcher aka AmyBob AmyMCGS's Avatar
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    That looks very similar to my favorite high-fat enchilada recipe~ I might have to try your version! Thanks!

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