Skinny Sour Cream Enchiladas

Photo by connie g.
Adapted from skinnymom.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from skinnymom.com

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

  • 1

    cup chopped onions (optional)

  • 8

    low carb tortillas

  • 1

    cup shredded pepper jack and colby 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 hot mess if you don't keep stirring. I learned the hard way. Twice. 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 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. Directions on how to fold a burrito can be found HERE) 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.

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