Shelley's Sour Cream Chicken Enchiladas

By MaryEllen

This recipe makes quite a bit, so you can take half of the remaining chicken mixture and sauce and make soup. See "sour cream chicken enchilada soup" that I also submitted.

Ingredients

• 16 oz. fat free sour cream
• 1 can fat free cream of chicken soup
• 1 tbs. fresh chopped cilantro (1/2 tbs. dried)
• 2 1/2 cups cooked shredded chicken breast
• 1 can Mexican Rotel
• 1 cup chopped onions
• 16 corn tortillas
• 8 oz. shredded pepper jack and Colby cheese blend
• 1 can diced green chiles
• Nutritional Info
• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 392.1
• Total Fat: 12.4 g
• Cholesterol: 77.6 mg
• Sodium: 753.0 mg
• Total Carbs: 40.1 g
• Dietary Fiber: 3.0 g
• Protein: 31.7 g

Details

Servings 8
Preparation time 25mins
Cooking time 55mins
Adapted from recipes.sparkpeople.com

Preparation

Step 1

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

Combine the chicken, Rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent.

Warm the tortillas until flexible. Then, fill each tortilla with about 2 tbls. of the chicken mixture and about 1 tbls. of the cheese. Roll tortilla up and place seam side down in a 8x11 dish sprayed with cooking spray.

Pour over the sour cream sauce and top with the remaining cheese.

Bake in a 350 degree oven for about 30 minutes or until heated through.

Makes 8 servings of 2 enchiladas each.

Number of Servings: 8

Recipe submitted by SparkPeople user SKEYDOO.