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Hey y’all! You’ve stumbled across one of Skinny Mom’s most popular recipes. So popular, in fact, that it made its way into my cookbook, SKINNY SUPPERS: 125 Lightened-Up, Healthier Meals For Your Family, along with 100 other brand-new, exclusive recipes! Click here to learn more about my journey to writing SKINNY SUPPERS. I’m so excited to share my new recipes with you and your families! xo, Brooke


Have a food fiesta by serving up these Sour Cream Enchiladas! They’ll be ready in only 45 minutes, giving you just enough time to prep a side of Quinoa Mexi-Lime Salad. These enchiladas will cure all your cravings for Mexican food and you can safely avoid that endless tortilla chip basket.

Sour Cream Enchiladas

Sour Cream Enchiladas

Skinny Suppers Cookbook - Convenience

“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 enchilada


  • 1 (10-ounce) can green enchilada sauce
  • 1 pound boneless, skinless chicken breasts
  • ½ cup light sour cream
  • 1 (10.5-ounce) can Campbell’s® Healthy Request® condensed cream of chicken soup
  • ⅓ cup fat-free milk
  • 1 teaspoon extra virgin olive oil
  • 1 small onion, diced
  • 1 (10-ounce) can Ro*Tel® "Original" diced tomatoes and green chilies
  • 1 (4.5-ounce) can chopped green chilies
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 8 large low-carb, high-fiber tortillas, warmed (I like La Tortilla Factory®)
  • ¾ cup shredded reduced-fat four-cheese Mexican blend (I like Sargento®)
  • ¼ cup chopped fresh cilantro


  1. Preheat the oven to 350° F. Coat a 13x9-inch baking dish with cooking spray.
  2. In a medium skillet, heat the enchilada sauce over medium-high heat. Add the chicken breasts and cook until cooked through, 7 to 8 minutes per side.
  3. Transfer the chicken breasts to a plate to cool. After the chicken has slightly cooled, use two forks to shred the chicken and set aside.
  4. Meanwhile, return the skillet of enchilada sauce to low heat. Add the sour cream, chicken soup, and fat-free milk. Stir frequently for 2 to 3 minutes, then remove from the heat.
  5. In a separate large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, 2 to 3 minutes. Stir in the diced tomatoes, green chilies, cumin, salt, pepper, and the shredded chicken. Continue to stir frequently until the mixture is heated through, 2 to 3 minutes, then remove from heat.
  6. 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.
  7. Pour and evenly spread the sour cream sauce over the enchiladas and sprinkle with the cheese. Bake until the cheese is melted and bubbly, 18 to 20 minutes.
  8. Serve garnished with the cilantro.

Nutrition Information

Per Serving: (1 enchilada)

Calories: 250

Fat: 10g

Carbohydrates: 28g

Fiber: 13g

Sugar: 5g

Protein: 36g


The nutrition content of recipes on has been calculated by Registered Dietitian, Jessica Penner, of Smart Nutrition.

Click here to see how Skinny Mom calculates SmartPoints.

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