Light Sour Cream Chicken Enchiladas

So we finally got around and bought a cookbook. We went to a used bookstore downtown and after sifting through numerous of books, we decided on: Pillsbury: The Best of Classic Cookbooks
And now we can officially start our weekly new recipes; the first thing we chose to make are enchiladas (Brian's choice). I'm just not a big fan of sour cream so I always stayed away from enchiladas and just never actually tried them, but it was SO DELICIOUS. Super easy to make and doesn't take that long.

DISH light sour cream enchiladas

INGREDIENTS
1 (8 oz.) container light sour cream
1 (6 oz.) container nonfat plain yogurt
1 (10 3/4 oz.) can condensed 98% fat free cream of chicken soup with 1/3 less sodium
1 (4.5 oz.) can diced green chiles, undrained
12 (6 or 7 inch) white corn or flour tortillas (we used whole wheat)
1 cup shredded reduced fat Cheddar cheese
1 1/2 cups chopped cooked chicken
1/4 cup sliced green onions (we also added bits of sauteed red onion)

(optional) chopped tomatoes and shredded lettuce

 
HOW TO

1) Heat oven to 350 degrees. Spray 13 x 9 inch baking dish with nonstick cooking spray.
2) Cut and cook pieces of chicken in cooking pan; add red onion and a bit of olive oil to saute for more flavor in enchiladas
3) In medium bowl, combine sour cream, yogurt, soup, and chiles; mix well.
4) Spoon about 3 tablespoons sour cream mixture down the center of each tortillas. Sprinkle tortillas with cheese, chicken, and onions.
5) Roll up; place in sprayed dish. Spoon remaining sour cream mixture over tortillas. Cover baking dish with foil.
6) Place in 350 degree oven for 25 to 30 minutes or until hot and bubbly. Remove foil.
7) Sprinkle remaining cheese on top and bake uncovered for another 5 minutes or until cheese is melted. If desired, garnish with shredded lettuce and chopped tomatoes

DANKNESS FACTOR 9/10

COMMENTS/TIPS

     Very flavorful and cheesy with a perfect crunch. The sour cream mixture was delicious and, as they said, light, so that was good. Just an all around great dish; will definitely make it again.
     This was our first dish that we had made from the cookbook, and it was great. It was really heavy so you couldn't eat a lot of it, but it gave us ideas on how to make it better. Next time we will use more peppers, a little less cheese, and just try to make it a lighter dish. All around a good dish.