Monday, September 17, 2012

Skinny Sour Cream Enchiladas

 Sometimes there is nothing better than tastes and smells from your childhood.

And for me, that means opening cans and boxes that I normally never would.

Cans full of Cream of Chicken Soup and such.

I know, I know.  It's not ideal.  But when one is in need of something, creamy, comforting and deliciously nostalgic, one does what must be done.

Besides, I did serve it on a bed of lettuce.  And that makes everything okay, right? :)

Skinny Sour Cream Enchiladas
Slightly adapted from Skinny Mom


 16 oz. fat free sour cream
1 can fat free cream of chicken soup
1 tbls. fresh chopped cilantro (1/2 tbls. dried)
2 1/2 cups cooked shredded chicken breast
1 cup chopped olives
1 can Mexican Rotel
1 cup chopped onions (optional)
8 low carb tortillas
1 cup shredded pepper jack and colby cheese blend
1 can diced green chiles


In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside.
This is will get to the bubble up/boil stage quickly and make a huge hot mess if you don’t keep stirring.

Combine the chicken, rotel, olives, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent. Or if you omit onions like I have done, for a few minutes to blend the flavors and juices.

Warm the tortillas until flexible. (I microwave them for 10 seconds sandwiched between two dam paper towels.)  Fill each tortilla with about 2 tbls. of the chicken mixture.  Top each with about a tablespoon of cheese.  Roll the tortilla up and place seam side down in a 8×11 dish sprayed with cooking spray.

Pour and spread remaining sauce over the enchiladas.  Top with remaining cheese.  Bake at 350 for 25-30 minutes until cheese is bubbly.


Debbie said...

Oh these look good. This is another one of those recipes that once I see the picture makes me want to make it right now!!!!

Courtney said...


Reeni said...

I love enchiladas! They should be their own food group!

Mary said...

You've made me hungry. These look amazing and I know my family will love them. Have a great day. Blessings...Mary

Pam said...

Sometimes you just need comfort food. These enchiladas look tasty to me!

Barbara said...

Funny, Teresa! Half my young life was spent opening Campbell's soup cans...seems every recipe in the 50's used some kind of canned soup.
Your enchiladas look delicious!

Velva said...

There is nothing wrong with opening a few cans to make it happen. This is a great meal.


Kathleen said...

Love these!!! I never hesitate to reach for that can...some times it just hits the spot! My favorite casserole that I make has canned soup base!

Leslie said...

This does look ultra comforting!

Julie said...

Yes a bed of lettuce totally changes things! These sound wonderful!

Chris said...

Those enchiladas are making me hungry, they are one of my favorite dishes - especially white sauce ones like this.

Anonymous said...

Hooray for optional onions! I'll leave them out too.

Love that you put them on a bed of lettuce too! :D