Skinny Sour Cream Enchildas

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 16 ounces fat free sour cream
• 1 (8 ounce) can fat-free cream of chicken soup
• 1 tablespoon chopped fresh cilantro
• 2 1/2 cups shredded cooked chicken breasts
• 1 (8 ounce) can mexican rotel
• 1 cup chopped onion (optional)
• 8 low-carb flour tortillas
• 1 cup shredded monterey jack pepper cheese, and colby cheese blend
• 1 (8 ounce) can diced green chilies

Recipe

• 1 in a saucepan, mix together sour cream, soup and cilantro. heat through and set aside.
• 2 combine the chicken, rotel, onions and green chiles in a pan sprayed with cooking spray. heat mixture.
• 3 warm the tortillas until flexible.
• 4 fill each tortilla with about 2 tbls. of the chicken mixture.
• 5 top with about 1/2-1 tablespoon of cheese (or a medium sized pinch if you measure like i do).
• 6 roll the tortilla up and place seam side down (or they will unravel and you will be annoyed.) in a 8×11 dish sprayed with cooking spray.
• 7 pour/spread the sour cream sauce over enchiladas.
• 8 top with the remaining cheese.
• 9 bake at 350°f for 25-30 minutes until bubbly and cheese is melted.