• 1 (8oz) container light sour cream
  • 1 (8oz) container nonfat plain yogurt
  • 1 (10-3/4oz) can cream of chicken soup with 1/3 less salt
  • 1 (4oz) can diced green chilies
  • 12 (6-7 inch) white corn or flour tortillas
  • 1 Cup (4oz) shredded reduced-fat Cheddar cheese
  • 1-1/2 Cups chopped cooked chicken
  • 1/4 Cup sliced green onions


  1. Heat oven to 350F degrees. Spray a 13x9-inch (3 Qt) baking dish with nonstick cooking spray. In med. bowl, combine sour cream, yogurt, soup and chilies; mix well. Spoon bout 3 Tbsp sour cream mixture down center of each tortilla. Reserve 1/4 cup Cheddar cheese; sprinkle each tortilla with remaining cheese, chicken and onions. Roll tortillas and place in spray-coated dish, seam side down. Spoon remaining sour cream mixture over tortillas. Cover with foil and bake for 25 to 30 minutes, or until hot and bubbly. Remove foil; sprinkle with reserved 1/4 cup cheese. Return to oven & bake, uncovered, an additional 5 minutes or until cheese is melted. Garnish with shredded lettuce and chopped tomatoes, if desired.

Recipe Yield: Servings: 6 (2 Enchiladas each)

Nutritional Information Per Serving:

Calories: 358
Fat: 9 grams
Sodium: 590 milligrams
Cholesterol: 63 milligrams
Carbohydrates: 35 grams

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Diabetic Exchanges

3 Lean Meat, 2 Bread/Starch, 1/2 Milk, 1 Fat

Book Title: Cooking Healthy and Fast