Skinny Sour Cream Enchildas

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

• Ready In: 40 mins
• 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.