Skinny Sour Cream Enchildas
Lighten up your comfort food game with these Skinny Sour Cream Enchiladas—a satisfying, guilt-free twist on a classic favorite! Packed with tender shredded chicken breast, creamy reduced-fat sour cream, and a zesty kick of green chiles, these enchiladas are wrapped in low-carb tortillas and smothered in a velvety sauce made with fat-free Greek yogurt and low-sodium chicken broth. Topped with a generous sprinkle of reduced-fat Mexican blend cheese, they bake to bubbly perfection in just 25 minutes. Perfect for busy weeknights or a healthier Tex-Mex indulgence, this dish is easy to prepare and loaded with flavor. Garnish with fresh cilantro for a burst of color and freshness, and serve up a delicious meal that doesn’t sacrifice taste!
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Recipe Information
Ingredients
- 8 pieces Low-carb tortillas
- 3 cups Cooked shredded chicken breast
- 1 cup Reduced-fat sour cream
- 0.5 cup Fat-free Greek yogurt
- 1 cup Low-sodium chicken broth
- 1 4-ounce can Diced green chiles
- 2 cloves Minced garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1.5 cups Shredded reduced-fat Mexican blend cheese
- 1 tablespoon Olive oil
- 0.5 cup Diced onion
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of olive oil.
In a skillet over medium heat, add the olive oil and sauté the diced onion until softened, about 3-4 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
Stir in the shredded chicken breast, ground cumin, chili powder, and diced green chiles. Mix well and cook for another 2-3 minutes. Remove the skillet from heat and set aside.
In a medium bowl, whisk together the reduced-fat sour cream, fat-free Greek yogurt, and chicken broth. Add a pinch of salt and pepper to taste and stir until smooth.
Spread a thin layer of the sour cream sauce (about 1/4 cup) evenly across the bottom of the prepared baking dish.
Spoon about 1/3 cup of the chicken mixture into the center of each tortilla. Roll the tortillas tightly and place them seam-side down into the baking dish. Repeat this process for all 8 tortillas.
Pour the remaining sour cream sauce evenly over the rolled tortillas, making sure to cover them completely. Sprinkle the shredded reduced-fat Mexican blend cheese over the top.
Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbling.
Once out of the oven, let the enchiladas rest for 5 minutes. Garnish with chopped fresh cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 1106 mg | 48% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 6.3 g | ||
| Protein | 82.6 g | 165% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 587 mg | 45% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 954 mg | 20% | |
*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.
