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.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.

Step 2

In a medium saucepan over medium heat, melt the butter. Stir in the flour to form a roux, cooking for 1 minute.

Step 3

Slowly whisk in the chicken broth until smooth and slightly thickened, about 3-4 minutes.

Step 4

Lower the heat and stir in the cumin, garlic powder, onion powder, salt, and black pepper.

Step 5

Add the diced green chilies and sour cream to the saucepan. Stir until combined and creamy. Remove from heat.

Step 6

Spread 1/2 cup of the prepared sour cream sauce evenly over the bottom of the greased baking dish.

Step 7

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.

Step 8

Pour the remaining sour cream sauce over the enchiladas, spreading it evenly to cover them completely.

Step 9

Sprinkle the enchiladas with the remaining Monterey Jack cheese and all of the cheddar cheese.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Step 11

Remove from the oven and let it rest for 5 minutes before serving. Garnish with chopped fresh cilantro if desired.

Step 12

Serve warm as a main dish alongside rice, beans, or a refreshing salad.

Nutrition Facts

Serving size	(1150.0g)

Amount per serving	% Daily Value*
Calories	2085.3

Total Fat 110.4g	0%
Saturated Fat 65.8g	0%
Polyunsaturated Fat 0.7g
Cholesterol 265.8mg	0%
Sodium 5450.0mg	0%
Total Carbohydrate 181.6g	0%
Dietary Fiber 11.2g	0%
Total Sugars 12.1g
Protein 107.6g	0%

Vitamin D 52.5IU	0%
Calcium 2456.6mg	0%
Iron 11.7mg	0%
Potassium 751.9mg	0%

*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.

Source of Calories

Fat: 46.2%

Protein: 20.0%

Carbs: 33.8%