Skinny Sour Cream Enchildas |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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We are Mexican lovers at my house and this is a great meal without all the calories!!! Ingredients:
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 |
Directions:
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.
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