"Rich, smooth and creamy" describes these easy, lower-fat enchiladas.
cup Yoplait® Fat Free plain yogurt (from 2-lb container)
container (8 oz) reduced-fat sour cream
can (10 3/4 oz) condensed 98%-fat-free cream of chicken soup with 30% less sodium
can (4.5 oz) Old El Paso™ chopped green chiles, undrained
white corn or flour tortillas (6 or 7 inch)
cup shredded reduced-fat Cheddar cheese (4 oz)
cups chopped cooked chicken
medium green onions, sliced (1/4 cup)
Shredded lettuce, if desired
Chopped tomatoes, if desired
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass 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 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.
For lovers of the hot and spicy, serve the enchiladas with bottled chile pepper sauce, extra-spicy salsa or chopped jalapeños.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.