Chicken Enchiladas

Chicken Enchiladas
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Prep Time
Total Time
8 servings


1 3/4 cups
LAND O LAKES® No•Fat Sour Cream
1/2 cup
Chopped green onions
1/3 cup ( )
Chopped fresh cilantro
1 tablespoon
Finely chopped fresh jalapeño chile pepper
1 teaspoon
Ground cumin
1 tablespoon
Vegetable oil
12 ounces
Boneless skinless chicken breasts, cut into 3x1-inch strips
1 teaspoon
Finely chopped fresh garlic
(8 (8-inch) )
Low fat flour tortillas
(4 ounces (1 cup) )
Alpine Lace® Reduced Fat Cheddar Cheese, shredded
1 cup
Medium or hot chunky salsa
1 small
Tomato, chopped
if desired ( )
Cilantro sprigs


  1. SPRAY half hotel pan with no-stick cooking spray. Set aside.
  2. PREPARE SOUR CREAM MIXTURE: Combine sour cream, green onions,chopped cilantro, jalapeño pepper and cumin in small bowl.
  3. COOK CHICKEN: Heat oil in sauté pan over medium-high heat, add chicken strips and garlic. Cook until chicken is no longer pink (4 to 6 minutes).
  4. ASSEMBLE ENCHILADAS: Divide chicken strips and sour cream mixture among tortillas. Roll up tortillas, place seam-side down into prepared dish.
  5. Sprinkle with cheese, cover with aluminum foil. Bake in 350°F oven for 30 to 35 minutes or until bubbly. Spoon salsa down center, sprinkle with tomato. Garnish with cilantro sprigs, if desired.

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