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!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Spread a thin layer of the sour cream sauce (about 1/4 cup) evenly across the bottom of the prepared baking dish.

Step 6

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.

Step 7

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.

Step 8

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

Step 9

Once out of the oven, let the enchiladas rest for 5 minutes. Garnish with chopped fresh cilantro, if desired, and serve warm.

Nutrition Facts

Serving size	(2135.5g)

Amount per serving	% Daily Value*
Calories	2912.5

Total Fat 118.3g	0%
Saturated Fat 50.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 815.7mg	0%
Sodium 5150.3mg	0%
Total Carbohydrate 159.3g	0%
Dietary Fiber 85.5g	0%
Total Sugars 29.3g
Protein 349.1g	0%

Vitamin D 37.5IU	0%
Calcium 2604.7mg	0%
Iron 19.0mg	0%
Potassium 3779.9mg	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: 34.4%

Protein: 45.1%

Carbs: 20.6%