The Best Sour Cream Chicken Enchiladas

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

shredded cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: cheese blend

Reduced-fat cheese lowers calories without sacrificing flavor.

cream of chicken soup

🥗Healthier: homemade chicken broth

💰Cheaper: canned chicken broth

Homemade broth can be healthier and cheaper.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat adds fiber, while flour is often cheaper.

Preheat the oven to 350°F.

Cook and shred 2-3 boneless skinless chicken breasts (or use rotisserie chicken or leftover chicken).

Chop 1/4 of a large onion (or 1/2 of a small onion) using a chopper.

In a large skillet, spray with olive oil and sauté the chopped onion until soft.

Add the shredded chicken to the skillet and heat through.

Stir in 1 can of Rotel and 1 tablespoon of taco seasoning, mixing well.

Add 1/2 can of cream of chicken soup and stir until combined, then heat through.

Prepare a 9x13 pan by spraying it with non-stick spray.

Lay out 8-10 tortillas, dividing the chicken mixture evenly among them.

Roll each tortilla, tucking in the sides and placing seam side down in the pan.

If necessary, push the rolled tortillas together to fit them all in the pan.

In a bowl, mix together 1 cup of milk, 8 oz of sour cream, and the remaining 1/2 can of cream of chicken soup until smooth.

Pour the sour cream sauce over the rolled enchiladas in the pan.

Bake in the preheated oven until heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens