Sour Cream Enchiladas

By Addie

Ingredients

• 16 oz sour cream
• 1 can 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 Tomatoes
• 1 cup chopped onions (optional)
• 8 low carb tortillas
• 1 cup shredded Pepper Jack and Colby cheese blend
• 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. Stir constantly or will stick.

Combine the chicken, rotel, 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 tablespoons of the chicken mixture.

Top with about 1 or 2 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.