This traditional pound cake recipe, which has been around for more than a century, calls for 1 pound each of butter, sugar, eggs, and flour along with no salt, baking powder, or flavoring. If desired, you can add vanilla or almond essence.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 enchiladas |
Ingredients
- 1 (16 ounce) container fat-free sour cream
- 1 (10.5 ounce) can condensed reduced-fat cream of chicken soup
- 1 tablespoon chopped fresh cilantro (Optional)
- cooking spray (such as Pam®)
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
- 1 cup shredded cooked chicken, or more to taste
- 1 cup chopped onion (Optional)
- 1 (4 ounce) can diced green chiles (Optional)
- 8 (8 inch) flour tortillas, warmed
- 2 cups shredded Colby-pepperjack cheese, divided
Instructions
- Mix sour cream, condensed soup, and cilantro in a saucepan over medium heat; cook, stirring occasionally, until heated through, 3 to 5 minutes. Remove from the heat.
- Spray a large skillet with cooking spray; add diced tomatoes, chicken, onion, and green chiles. Cook and stir over medium heat until onion is transparent, 5 to 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 8×11-inch baking dish with cooking spray.
- Spoon 2 to 3 tablespoons chicken mixture down the center of each warm tortilla, then sprinkle with about 1 tablespoon pepper Jack cheese. Roll each tortilla around filling and place seam-side down into the prepared baking dish. Pour sour cream sauce over tortillas and sprinkle remaining cheese over top.
- Bake in the preheated oven until sauce is bubbling and cheese is melted, 25 to 30 minutes.
Nutrition Facts
| Calories | 413 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 3 g |
| Protein | 22 g |
| Saturated Fat | 9 g |
| Sodium | 1053 mg |
| Sugars | 8 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
The sodium is high, but I love the taste.
I love it just the way it is. So good !!!!
Not bad but seemed like something was missing as far as flavor. I did double up the chicken breast just so we have dinner made for the next couple of days. Over all not bad but not my favorite.
This was sooooo yummy. The hubby loved it. Will definitely be added to the “rotation”!
Meh… That was the whole family’s reaction. I should have known better when it started with low fat sour cream & cream of chicken soup.
These turned out great! The sauce is perfect. I recommend filling with a lot of meat since there’s plenty of sauce to offset it.
This was sooo good and my family loved it! We really like onion so I put in a little more than called for. Also an 8 x 11 pan was stop small for all of the sauce so dumped in a 9 x 11. Perfect!
Very good,wonderful change to the classic enchilada
Yummy, easy to make. For me, in trying to eat a bit healthier this is a good “not from scratch but maybe better for us than fast food” recipe. You can make it even easier -use chunky salsa of your choice in place of these three ingredients – can of tomatoes, can of green chilis and chopped cilantro. We used low sodium cream of chicken soup and reduced fat cheese. The recipe makes a lot of ‘sauce’ … next time I may double the number of tortillas to make more enchiladas, up the amount of chicken & veggies in the filling … and maybe even add black beans if the family agrees. I think with those additions the ratio of sauce to enchilad will be more to our preference. We had a salad with ours, but next time I think I’ll just shred lettuce and dice some tomatoes and serve on top of the entree for some freshness.
This was so good! I used prepackaged seasoned shredded chicken due to time constraints and left out the onion all together. You definitely need at least 2 cups of chicken – no way 1 cup will be enough. I also used low carb tortilla shells but they tasted the same and I couldn’t tell any difference.
I didn’t have any cilantro so used some of the green chilis in the sauce. Added garlic because, well it’s GARLIC! Very good and I used leftover baked chicken there was plenty left over because it is just my husband and I.
Great
Fast and easy. Will definitely make again.
I used more chicken (2 cooked breasts) and 2 cans of Rotel. Flavor was really good. However, there was too much sour cream sauce. I love sour cream but it was a bit overwhelming. If I make it again, I would not put less of the mixture on top.
We omit the onion and the cheese on top to make it more low fat and less greasy.
Made it essentially following recipe,tweaks here and there. Very good!!
It turned out delicious!
Very yummy! Still like my traditional recipe more than the sour cream sauce but very good.
Ok… these enchiladas are ok. The sauce is nothing special, I’m not a crazy fan about flour enchiladas but I made them for my boyfriend because he is but I will admit the chicken mixture makes them really good. Will I make them again? No, but I like to try new recipes to try them myself not just rely on reviews.
After reading the reviews I also used 2 cups of chicken. I can see where 1 cup would not be enough. My husband & I did not care for the taste, to me it tasted “processed”, not sure if it was because of the cream of chicken soup or the green chiles. It sounded good and I had high hopes for it, but, I will not be making this again.
These are absolutely and a definite guilty pleasure on a lower calorie lifestyle. My boyfriend, who is all midwestern casserole loving, requests these at least once a month. Thanks for a great recipe.