You are here: Home » Recipes » Chicken and Sour Cream Enchiladas Chicken and Sour Cream Enchiladas Recipe by American Profile Yield 8 servings Using low-fat and light versions of standard ingredients brings the calorie count down on this tasty Mexican meal. High Cotton Food Styling & Photography PrintEmail This is my signature dish. It is comfort food and can be both elegant or Tuesday night supper. I have gotten calls from friends across the country who want me to mail them a pan of my enchiladas. Ingredients 2 tablespoons olive oil1 tablespoon butter1 medium white onion, finely chopped1 to 2 medium jalapeno chilies, seeded and finely chopped3 garlic cloves, minced1 (4-ounce) can chopped mild green chilies1 bunch cilantro leaves, chopped2 (10-ounce) cans reduced-fat cream of chicken soup1 (8-ounce) container light sour cream3 cups shredded cooked chicken1/2 teaspoon salt Coarsely ground black pepper10 (7-inch) flour tortillas2 cups shredded Cheddar cheese Instructions Preheat oven to 350F. Grease a 13 x 9-inch glass baking pan. Heat oil and better in a large skillet over medium heat. Add onion, jalapenos, garlic, chilies, cilantro, soup and sour cream. Cook 10 minutes, or until thoroughly heated. Stir in chicken; season with salt and pepper. Arrange the tortillas on a work surface. Spoon about 1/4 cup sauce onto each tortilla, roll up and place seam side down crosswise in pan. Pour remaining sauce evenly over top and sprinkle evenly with cheese. Bake 30 to 35 minutes, until cheese has melted and the sauce is bubbly. Let stand 10 minutes. Recipe by Karen Nelson.