Check out this delicious and easy enchiladas recipe. This dish is lightened with light sour cream, chicken and green chili peppers per tonne of flavor.
There is something in cream sauce that seems so rich and decadent! But the sour cream sauce on these chicken enchiladas contains less calories and fat than most.
We use light sour cream and low-fat grated cheese for a delicious dish that is easy to assemble for a quick dinner during the week.
Check out this short list of ingredients – tortillas, chicken, sour cream, cheese, salsa and green chili. This is it!
I used kotiya crumbly cheese for an extra flavor on top. It makes for a more beautiful presentation too! But the fillings are fully consistent with your preferences.
Light sour cream enchiladas
2 cups chopped chicken (cooked)
1 cup green salsa
1 cup light sour cream
11 ounces diced green chili peppers (canned – soft)
1 cup grated cheese (I used a light Mexican mixture)
6-10 lozenges (varies depending on size)
optional: cotia cheese, avocado, cilantro
Preheat the oven to 350 degrees.
Combine sour cream and green chili peppers. Add salt and pepper to taste. Set aside while you do enchiladas.
To make enchiladas –
Mix chicken and green salsa.
Heat the cakes in the microwave for a few seconds until they are soft and easy to work with.
Make station enchiladas: Arrange everything so that you have an organized workspace with your baking dish, tortillas and filling from the enchiladas (in this case, chicken and green salsa).
Spray baking dish with non-stick spray. Cover the bottom of the baking dish with a thin layer of green salsa.
Put a ball of chicken filling on a tortilla. Roll it up carefully and place in a baking dish. Repeat with remaining cakes and toppings.
Pour sour cream sauce on top of enchiladas. Top with grated cheese.
Bake until heated and the cheese melts.
Serve with cilantro and Cotia cheese.
RER: Remains of this!