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Light and Creamy Chicken Enchiladas

  • 6servings
  • 50minutes
  • 310calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, E, P
MineralsFluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup Yoplait® Fat Free plain yogurt (from 2-lb container)

  2. 1 container (8 oz) reduced-fat sour cream

  3. 1 can (10 3/4 oz) condensed 98%-fat-free cream of chicken soup with 30% less sodium

  4. 1 can (4 1/2 oz) Old El Paso® chopped green chiles, undrained

  5. 12 white corn or flour tortillas (6 or 7 inch)

  6. 1 cup shredded reduced-fat Cheddar cheese (4 oz)

  7. 1 1/2 cups chopped cooked chicken

  8. 4 medium green onions, sliced (1/4 cup)

  9. Shredded lettuce, if desired

  10. Chopped tomatoes, if desired

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix sour cream, yogurt, soup and chiles.

  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. 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.

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