Sour Cream & Chicken Enchiladas

Sour Cream & Chicken Enchiladas

Sour Cream & Chicken Enchiladas


  • 1 cup fat-free sour cream
  • 1/2 can (14.5-ounce) fat-free cream of chicken soup
  • 1 tablespoon fresh chopped cilantro (1/2 tbls. dried)
  • 12 ounces cooked shredded chicken breast
  • 1/2 (14.5-ounce) can Mexican Rotel or 1/2 (14.5-ounce) can no salt added chopped tomatoes plus 1 chopped
  • jalapeno
  • 1/2 large white or yellow onion, chopped
  • 16 corn tortillas
  • 1 cups reduced-fat shredded pepper jack and colby cheese blend


  1. In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside.
  2. Combine the chicken, Rotel, and onions ain a pan coated with cooking spray. Heat until onions are transparent.
  3. Warm the tortillas in the microwave until they are flexible. Then, fill each tortilla with about 2 tablespoons of the chicken mixture and about 1 tablespoon of cheese. Roll tortilla up and place seam side down in a 8×11 dish sprayed with cooking spray.
  4. Pour over the sour cream sauce and top with the remaining cheese.
  5. Bake in a 350 degree oven for about 30 minutes or until heated through.
  6. Makes 8 servings of 2 enchiladas each.
  7. Garnish with additional cilantro and green onions.


Nutrition information:
Servings Per Recipe: 8 | Serving Size: 1 serving | SmartPoints: 7
Amount Per Serving
  • Calories 252.0
  • Total Fat 4.5 g
  • Saturated Fat 1.4 g
  • Cholesterol 34.0 mg
  • Sodium 392.5 mg
  • Potassium 191.7 mg
  • Total Carbohydrate 35.0 g
  • Dietary Fiber 2.7 g
  • Sugars 4.1 g
  • Protein 18.3 g

All posted nutrition information is approximate and has been calculated using the nutrition calculator on Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.

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My name is Sarah, I am a weight watchers member since 2005 and a lifetime member since 2007... I lost more than 112 lbs in the first 2 years... and now weight watchers became for me a lifestyle and not a diet.

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