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Sour Cream Chicken Enchiladas

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PREP TIME
20 min
COOKING TIME
35 min
TOTAL TIME
55 min
SERVINGS
8 servings
Dinner
Sour Cream Chicken Enchiladas
Ingredients
  • 1 (16 ounce) container fat-free sour cream
  • 1 (10.5 ounce) can condensed reduced-fat cream of chicken soup
  • 1 tablespoon chopped fresh cilantro
  • cooking spray (such as Pam®)
  • 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
  • 1 cup shredded cooked chicken, or more to taste
  • 1 cup chopped onion
  • 1 (4 ounce) can diced green chiles
  • 8 (8 inch) flour tortillas, warmed
  • 2 cups shredded Colby-pepperjack cheese, divided
Instructions
1
Combine the sour cream, condensed soup, and chopped cilantro in a saucepan over medium heat; stir gently to combine as it warms up, 3 to 5 minutes. Take the saucepan off the heat.
2
Next, spray a large skillet with non-stick cooking spray; add diced tomatoes, cooked chicken, sautéed onion, and roasted green chiles. Cook over medium heat, stirring occasionally, until the onion is translucent, 5 to 10 minutes.
3
Preheat your oven to 350 degrees F (175 degrees C). Spray an 8x11-inch baking dish with non-stick cooking spray.
4
Now, place 2 to 3 tablespoons of the chicken mixture in the center of each warm tortilla. Sprinkle a small amount, about 1 tablespoon, of pepper Jack cheese over the filling. Roll each tortilla around the filling and place it seam-side down into the prepared baking dish. Pour the remaining sour cream sauce over the tortillas and sprinkle the rest of the cheese over the top.
5
Finally, bake in the preheated oven until the sauce is bubbling and the cheese is melted, 25 to 30 minutes.