Light Sour Cream Chicken Enchiladas

Photo: psfreeman

"Rich, smooth and creamy" describe these easy, lower-fat enchiladas. A little taco seasoning added to the chicken provides a somewhat spicier flavor. Recipe from Pillsbury.

Yield: 6 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


  • 1 8-ounce container(s) reduced-fat sour cream
  • 1 8-ounce container(s) plain fat-free yogurt
  • 1 10 3/4-ounce can(s) condensed cream of chicken soup
  • 1 4-ounce can(s) chopped green chiles, undrained
  • 12 white corn or flour tortillas (6 or 7 inch)
  • 1 cup(s) shredded Cheddar cheese (4 oz)
  • 1 1/2 cup(s) chopped cooked chicken
  • 4 medium green onions, sliced (1/4 cup)
  • Shredded lettuce, if desired
  • Chopped tomatoes, if desired


  1. Step 1: Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In medium bowl, mix sour cream, yogurt, soup and chiles.
  2. Step 2: Spoon about 3 tablespoons sour cream mixture down center of each tortilla. Reserve 1/4 cup of the cheese; sprinkle tortillas with remaining cheese, chicken and onions. Roll up; place in baking dish. Spoon remaining sour cream mixture over tortillas. Cover with foil.
  3. Step 3: Bake 25 to 30 minutes or until hot and bubbly. Sprinkle with reserved 1/4 cup cheese. Bake uncovered 5 minutes longer or until cheese is melted. Garnish with shredded lettuce and chopped tomatoes.
November 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Light Sour Cream Chicken Enchiladas Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy