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Light Sour Cream Chicken Enchiladas Recipe

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This recipe for Light Sour Cream Chicken Enchiladas, by , is from For The Love Of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wendy (Luis) Thordsen
Added: Thursday, July 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 (8 oz.) container light sour cream
1 (8 oz.) container non-fat plain yogurt
1 can cream of chicken soup
1 (4 oz.) can diced green chilies
12 white corn tortillas
1 to 2 cups shredded cheddar cheese
2 cups chopped cooked chicken
1/2 cup chopped green onions

Directions:
Directions:
Heat oven to 350. Spray a 9 x 13 pan with non stick spray. Combine sour cream, yogurt, soup, and green chilies and mix well. Reserve about 1/2 cup cheese for top of casserole. Spoon about 3 Tblsp sour cream mixture down the center of each tortilla. Sprinkle some cheese, chicken and onions into each tortilla. Roll up and place in baking dish. Spoon the rest of the sour cream mixture over the top of the tortillas and cover with foil. Bake for 25 to 30 minutes or until hot and bubbly. Remove foil and sprinkle with remaining cheese and bake uncovered for an additional 5 minutes or until cheese is melted.

 

 

 

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