Sour Cream Enchiladas

Sour Cream Enchiladas

“This Skinny Mom recipe is a new family favorite! We BBQ’d chicken the night before so I put extra pieces on the grill the night before so this recipe didn’t take much time to prepare. We love Rotel and the extra chilies and I added some extra tomatoes and chilies. The spices soaked in and bumped up the flavor even more. The combinations in the recipe made it pop! We excluded the onions as my family is not fond of them. The sauce was fantastic and complimented the enchiladas perfectly. I did not feel the slightest bit guilty eating these delicious enchiladas! This will be a recipe we cook throughout the month!”– Susan, Resident Mom, February 2015

Sour Cream Enchiladas

We want to make sure our recipes are juuust right before we share them with our readers, so we have reworked an older version of this recipe into a new and improved creation! This recipe is skinnier, tastier and better than ever thanks to a tiny bit of tweaking, and we know you’ll love it.

Sour Cream Enchiladas

Prep time: 10 minutes

Cook time: 35 minutes

Yield: 8 servings

Serving size: 1 prepared enchilada


  • 1 pound boneless, skinless chicken breasts
  • 10-ounce can green enchilada sauce
  • ½ cup light sour cream
  • 10.5-ounce can Campbell’s® Healthy Request® Condensed Cream of Chicken Soup
  • ⅓ cup skim milk
  • 1 teaspoon extra virgin olive oil
  • 1 small onion, diced
  • 10-ounce can Ro*Tel® Original Diced Tomatoes & Green Chilies
  • 4.5-ounce can chopped green chilies
  • 1 teaspoon cumin
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 8 La Tortilla Factory® Low-Carb, High-Fiber Tortillas, Large Size
  • ¾ cup Sargento® Reduced-Fat 4 Cheese Mexican Shredded Cheese
  • ¼ cup fresh cilantro, chopped


  1. Preheat the oven to 350° F. Spray a 13x9-inch baking dish with nonstick cooking spray and set aside.
  2. Heat the enchilada sauce in a medium skillet over medium-high heat.
  3. Place the chicken breasts in the skillet with the sauce. Cook the chicken breasts for 7 to 8 minutes on each side, or until cooked through.
  4. Turn heat to low, remove the chicken breasts from the skillet, and place on a plate to cool. Keep remaining enchilada sauce in the skillet.
  5. In the same skillet, add the sour cream, chicken soup, and skim milk. Stir frequently for 2 to 3 minutes and set aside.
  6. After the chicken has slightly cooled, use two forks to shred the chicken and set aside.
  7. In a separate large skillet over medium-high heat, add the olive oil. Once heated, add the diced onions and sauté for 2 to 3 minutes until they becomes translucent. Stir in the tomatoes and green chilies, cumin, black pepper, salt, and the shredded chicken. Continue to stir frequently until the mixture is heated through ( 2 to 3 minutes), then remove from heat.
  8. To assemble: Fill each tortilla with a heaping ⅓ cup of the chicken mixture. Tightly roll each tortilla and place seam side down in the prepared baking dish.
  9. Pour and evenly spread the sour cream sauce over the enchiladas and sprinkle with the cheese.
  10. Bake for 18 to 20 minutes until the cheese is melted.
  11. To serve, garnish with the cilantro.

Nutrition Information

Per Serving: (1 prepared enchilada)

Calories: 250

Fat: 10g

Carbohydrates: 28g

Fiber: 13g

Protein: 36g

Sugars: 5g

WWP+: 8 points

This recipe is adapted from