Mom's Easy Sour Cream Chicken Enchiladas |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a quick, easy recipe that I loved as a kid and continue to love as an adult. Ingredients:
8 -10 reduced-fat tortillas |
1 (5 ounce) can chicken |
green onion, chopped |
1 (8 ounce) package reduced-fat mexican cheese blend |
10 3/4 ounces healthy request cream of chicken soup |
10 3/4 ounces nonfat sour cream |
Directions:
1. First, prepare the enchiladas. Set out each tortilla and scoop in cheese, green onion, and canned chicken. I usually eye ball this, but its roughly a little less than 1/2 cup cheese per tortilla.
2. Roll up each tortilla once filled and place in a baking dish coated with nonstick spray.
3. For the sauce: In a bowl combine the can of cream of chicken soup with the same amount of sour cream.
4. Coat the top of the rolled tortillas with the sauce. Sprinkle some cheese on top.
5. Bake at 350 degrees for 25 minutes.
6. Serve immediately. Enjoy!
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