Chicken Enchiladas

Chicken Enchiladas
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Prep Time
Total Time
8 servings


1 3/4 cups
Fat free sour cream
1/2 cup
Green onions, chopped
1/3 cup ( )
Fresh cilantro, chopped
1 tablespoon
Fresh jalapeño , finely chopped
1 teaspoon
Ground cumin
1 tablespoon
Vegetable oil
12 ounces
Boneless, skinless chicken breasts, cut into 3x1-inch strips
1 teaspoon
Fresh garlic, finely chopped
8 (8-inch) each
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
Optional ( )
Cilantro sprigs


  1. Spray half hotel pan with nonstick cooking spray. Set aside.
  2. Combine sour cream, green onions, chopped cilantro, jalapeño pepper and cumin in small bowl.
  3. 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. 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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