Skinny Sour Cream Enchiladas

Ingredients

• 16 oz. fat free sour cream

• 1 can fat free cream of chicken soup

• 1 tbls. fresh chopped cilantro (1/2 tbls. dried)

• 2 1/2 cups cooked shredded chicken breast

• 1 can Mexican Rotel -(I used diced tomatoes with garlic & onion since my family thinks rotel is too hot)

• 1 cup chopped onions (optional)-(I leave this out if I use the diced tomatoes with onion) 

• 8 low carb tortillas

• 1 cup shredded pepper jack and colby cheese blend (I use Mexican cheese blend)

• 1 can diced green chiles

 

Directions

• In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside. (This is will get to the bubble up/boil stage quickly and make a huge mess if you don't keep stirring.)
• Combine the chicken, tomatoes, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent. Or if you omit onions like I have done, for a few minutes to blend the flavors and juices.
• Warm the tortillas until flexible. (I microwave them for 10 seconds sandwiched between two damp paper towels.)
• Fill each tortilla with about 2 tbls. of the chicken mixture.
• Top with about 1/2-1 tablespoon of cheese (or a medium sized pinch if you measure like I do)
• Roll the tortilla up and place seam side down (or they will unravel and you will be annoyed.) in a 8x11 dish sprayed with cooking spray.
• Pour/Spread the sour cream sauce over enchiladas
• Top with the remaining cheese
• Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.

Nutrition Info and Tips

Calories: 275Fat: 8g
Carbohydrates: 30gProtein: 14g