Skinny Sour Cream Enchildas

READY IN: 40mins
Recipe by CowgirlAmz

We are Mexican lovers at my house and this is a great meal without all the calories!!!

Top Review by Susie D

The resulting enchiladas made for a pleasant meal, but I would make changes next time. My family felt the amount of sauce should be reduced as the enchiladas were swimming in a very rich tasting sauce. I didn't drain the rotel or green chilies as it's not mentioned, but did cook the mixture until reduced and almost dry. I had quite a bit of the chicken mixture, approx 3 cups, so had far more than the mentioned 2 T per enchilada. I overstuffed them, added two more tortillas, and still had some to sprinkle on top. Thank you for sharing the recipe. Made for Spring 2013 Pick A Chef.

Ingredients Nutrition


  1. In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside.
  2. Combine the chicken, rotel, onions and green chiles in a pan sprayed with cooking spray. Heat mixture.
  3. Warm the tortillas until flexible.
  4. Fill each tortilla with about 2 tbls. of the chicken mixture.
  5. Top with about 1/2-1 tablespoon of cheese (or a medium sized pinch if you measure like I do).
  6. Roll the tortilla up and place seam side down (or they will unravel and you will be annoyed.) in a 8×11 dish sprayed with cooking spray.
  7. Pour/Spread the sour cream sauce over enchiladas.
  8. Top with the remaining cheese.
  9. Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.

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