Light Sour Cream Chicken Enchiladas

  • Prep Time
    20 Minutes

  • Cook Time
    30 Minutes

  • Servings
    4

Ingredients

  • 1 container (8 ounces) Hiland Dairy Light Sour Cream
  • 1 container (8 ounces) plain fat-free yogurt
  • 1 can (10 3/4 ounces) condensed cream of chicken soup
  • 1 can (4 ounces) chopped green chiles, undrained
  • 12 whole-wheat tortillas
  • 1 cup (4 ounces) Hiland Dairy Shredded Cheddar Cheese
  • 1 1/2 cups chopped cooked chicken mixed with 1 packet taco seasoning
  • 1/4 cup chopped yellow onion
  • Shredded lettuce, if desired
  • Chopped tomatoes, if desired

Directions

  • Heat oven to 350 degrees. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • In medium bowl, mix sour cream, yogurt, soup and chiles.
  • Spoon about 3 tablespoons sour cream mixture down center of each tortilla. Reserve 1/4 cup of the cheese.
  • Sprinkle tortillas with remaining cheese, chicken and onions. Roll up; place in baking dish.
  • Spoon remaining sour cream mixture over tortillas. Cover with foil. Bake for 25 to 30 minutes or until hot and bubbly.
  • Sprinkle with reserved 1/4 cup cheese. Bake uncovered 5 minutes longer or until cheese is melted. Garnish with shredded lettuce and chopped tomatoes.