Skinny Sour Cream Enchildas

Submitted by CowgirlAmz

"We are Mexican lovers at my house and this is a great meal without all the calories!!!"

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 8

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.

Reviews

[Susie D]

The resulting enchiladas made for a pleasant meal, but I would make changes next time. My family felt the amount of sauce should be reduced as the enchiladas were swimming in a very rich tasting sauce. I didn't drain the rotel or green chilies as it's not mentioned, but did cook the mixture until reduced and almost dry. I had quite a bit of the chicken mixture, approx 3 cups, so had far more than the mentioned 2 T per enchilada. I overstuffed them, added two more tortillas, and still had some to sprinkle on top. Thank you for sharing the recipe. Made for Spring 2013 Pick A Chef.