Friday, December 10, 2010

"Sour Cream" Enchiladas

Looks like I am in a Mexican food kinda mood this week!  This is one of my favorite recipes to make, mostly because it's super easy and my hubby always goes back for seconds!  PLUS - its great reheated for lunch the next day!  The first time I made enchiladas I made them exactly how the recipe on the back of the enchilada sauce said to...but that's for the birds!  So after making this dish a few times I have slowly changed it into a much healthier and easier version.

The best part about these "sour cream" enchiladas is that there is actually no sour cream in them.  My secret is Greek Yogurt - which I guess is no longer a secret!  Greek yogurt, if you haven't tried it, is a GREAT alternative to sour cream.  It is much thicker than regular yogurt, pretty comparable to sour cream in fact, and its packed with protein.

Typically you would use about 8 oz of sour cream, at least, for this recipe - 485 calories, 48 grams of fat, 7 grams of protein.  Compared to 8 oz of non-fat Greek yogurt - 130 calories, 0 fat, 24 grams of protein.  HUGE difference in nutrition, no difference in taste!

Over time, my laziness has taken over and I no longer make actual enchiladas - it gets messy and takes it is more of a casserole.

So here is what you need:

About 1 lb of shredded cooked chicken
2 cans of green enchilada sauce
1 can diced green chilis
8-10 oz non-fat Greek Yogurt
1-2 cups of reduced fat shredded Mexican cheese
18 corn tortillas

1.  Preheat oven to 350 degrees.  In a medium size mixing bowl mix chicken, about 1/2 can of enchilada sauce, chilis, yogurt and 1/2 cup cheese.

2.  Pour other 1/2 can of enchilada sauce into bottom of 9X13 casserole dish and cover with 6 tortillas.  Layer about 1/2 of the chicken mixture on top of the tortillas.

3.  Repeat step 2.  1/2 can sauce, 6 tortillas, other half of chicken mixture.

4.  Finish off with last 6 tortillas, the rest of the enchilada sauce and a layer of cheese on top.

5.  Cover with foil and bake at 350 for about 30-40 minutes.

You can add more cheese in there if you like it cheesier - I don't usually end up using a full two cups.

I know it sounds weird, but no one will have any idea that there is yogurt in your one in my family did...until now! =)

TIME SAVER TIP:  I always boil my chicken and shred, but I'm sure a rotisserie chicken would work just as well and be super quick!



  1. Loved the enchiladas!! I was a little skeptical about the weird yougurt, but it really does taste like sour cream. M.E.

  2. Was amazing!! Trying your latest recipe tonight.

  3. So yummmmy! We made these the first time per your instructions & they were awesome but the second time we used ground deer meat!!! SOOOOO GOOD! I'm making them for Justin's Mom tonight she's going to love them!

  4. This is still a favorite of ours... I make it often :)


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