Skinny Sour Cream Enchiladas

By Jomamma

We want to make sure our recipes are juuust right before we share them with our readers, so we have reworked an older version of this recipe into a new and improved creation! This recipe is skinnier, tastier and better than ever thanks to a tiny bit of tweaking, and we know you’ll love it.

image from: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2288072

Ingredients

• 16 ounce fat free sour cream
• 1 can fat free cream of chicken soup
• 1 tablespoon fresh cilantro, chopped (1/2 tablespoon dried)
• 2 1/2 cups cooked chicken breast, shredded
• 1 can Mexican Rotel
• 1 cup onions, chopped (optional)
• 8 low carb tortillas
• 1 cup pepper jack and colby cheese blend, shredded
• 1 can diced green chiles

Details

Servings 8
Adapted from skinnymom.com

Preparation

Step 1

In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside.

This will get to the bubble up/boil stage quickly and make a huge hot mess if you don’t keep stirring.

Combine the chicken, rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent, for a few minutes to blend the flavors and juices.

Warm the tortillas until flexible. (I microwave them for 10 seconds sandwiched between two dam paper towels.)

Fill each tortilla with about 2 tablespoons of the chicken mixture.

Top with about 1/2-1 tablespoon of cheese.

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.

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.