Chicken Enchiladas

Chicken Enchiladas
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Prep Time
Total Time
8 servings


1 3/4 cups
Sour cream, no-fat
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
Chicken breasts, boneless, skinless, cut into 3x1-inch strips
1 teaspoon
Fresh garlic, finely chopped
8 (8-inch)
Flour tortillas, low-fat
4 ounces
Alpine Lace® Reduced Fat Cheddar Cheese, shredded
1 cup
Medium or hot chunky salsa
1 small
Tomato, chopped
Cilantro sprigs


  1. Spray half hotel pan with non-stick cooking spray. Set aside.
  2. Combine sour cream, green onions, cilantro, jalapeño 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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