Light Sour Cream and Cheese Enchiladas
Creamy, cheesy, and irresistibly satisfying, these Light Sour Cream and Cheese Enchiladas are a healthier twist on a classic comfort food. Packed with flavor, this recipe features reduced-fat sour cream, a blend of Monterey Jack and cheddar cheeses, and a zesty green chili sauce that comes together in just 45 minutes. Tender flour tortillas are rolled with melty cheese, smothered in the creamy sauce, and baked to golden perfection. Seasoned with warm spices like cumin, garlic powder, and onion powder, these enchiladas deliver bold taste without the guilt. Perfect for a weeknight dinner or as a crowd-pleasing main course, serve them with rice, beans, or your favorite salad for a complete meal.
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Recipe Information
Ingredients
- 8 pieces Flour tortillas
- 1 cup Reduced-fat sour cream
- 1.5 cups Shredded reduced-fat Monterey Jack cheese
- 0.5 cup Shredded reduced-fat cheddar cheese
- 1 4-ounce can Green chilies (diced, canned)
- 1 cup Low-sodium chicken broth
- 2 tablespoons All-purpose flour
- 2 tablespoons Butter
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (optional, chopped)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
In a medium saucepan over medium heat, melt the butter. Stir in the flour to form a roux, cooking for 1 minute.
Slowly whisk in the chicken broth until smooth and slightly thickened, about 3-4 minutes.
Lower the heat and stir in the cumin, garlic powder, onion powder, salt, and black pepper.
Add the diced green chilies and sour cream to the saucepan. Stir until combined and creamy. Remove from heat.
Spread 1/2 cup of the prepared sour cream sauce evenly over the bottom of the greased baking dish.
Lay a tortilla flat and fill it with about 2 tablespoons of Monterey Jack cheese. Roll it up tightly and place seam-side down in the prepared dish. Repeat with the remaining tortillas.
Pour the remaining sour cream sauce over the enchiladas, spreading it evenly to cover them completely.
Sprinkle the enchiladas with the remaining Monterey Jack cheese and all of the cheddar cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it rest for 5 minutes before serving. Garnish with chopped fresh cilantro if desired.
Serve warm as a main dish alongside rice, beans, or a refreshing salad.
Nutrition Facts
Calories |
2085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.4 g | 142% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 5450 mg | 237% | |
| Total Carbohydrate | 181.6 g | 66% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 12.1 g | ||
| Protein | 107.6 g | 215% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2457 mg | 189% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 752 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
