23 grams of protein and under 400 calories! 
Makes 6 servings (2 enchiladas each)

Ingredients: 

• 3/4 cup light sour cream
• 4 garlic cloves, minced and divided in half
• 1/4 cup cilantro, chopped, and divided in half
• 1 jalapeno pepper, seeded & chopped
• Juice from 1/2 a lime
• Cooking spray (or olive oil)
• 1 cup onion, chopped
• 2 cups broth (chicken, turkey or vegetable)
• 2 cups cooked chicken or turkey meat, diced
• 2 teaspoons ground cumin
• 12 - 6" flour tortillas
• 1 - 16oz jar green enchilada sauce
• Salt & pepper to taste

Instructions: 

• Preheat oven to 350F
• Spray a 13x9" pan with cooking spray and set aside. 
• Combine sour cream, 2 garlic cloves, 2 tablespoons of the cilantro, jalapeno peppers, & lime juice in a small bowl.  Add water a teaspoonful at a time until it is drizzling consistency.  Salt & pepper to taste and set aside. 
• Spray a large skillet with cooking spray and heat over med-high heat.  Add onion and sauté until soft (about 5 min).  Add remaining 2 garlic cloves and sauté an additional minute.  Add broth, turkey/chicken and cumin and reduce heat to med-low.  Simmer uncovered for 10-15 minutes or until heated through and most of the liquid has evaporated.  Salt & pepper to taste.
• Warm the tortillas in the oven for a minute or the microwave for 30 seconds.  
• Fill each tortilla with about 2 Tablespoons of the meat mixture and roll up.  Place seam-side down in the baking dish.  
• Spread the enchilada sauce over the tortillas.
• Bake for 20-25 minutes or until bubbly and heated through.
• Drizzle with sour cream mixture and sprinkle with remaining cilantro. 
• Serve immediately.

Nutrition Info Per Serving (2 enchiladas): 
Calories 349.1
Total Fat 10.4 g
Saturated Fat 4.8 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 1.8 g
Cholesterol 43.9 mg
Sodium 1,410.6 mg
Potassium 355.7 mg
Total Carbohydrate 42.3 g
Dietary Fiber 4.2 g
Sugars 5.7 g
Protein 23.1 g