16 oz. fat free sour cream
1 can fat free cream of chicken soup
1 tbsp. fresh chopped cilantro (1/2 tbsp. dried)
2 1/2 c. cooked shredded chicken breast
1 can Mexican Rotel (look by the Mexican goods in your grocery store)
1 c. chopped onions
8 low carb tortillas
1 c. shredded pepper jack and colby cheese blend
1 can diced green chiles
In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside. Keep a close eye on it so it doesn't bubble up and make a huge mess. 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. Fill each tortilla with about 2 tbsp. of the chicken mixture. Top with about 1/2 - 1 tbsp. of cheese. Roll the tortilla up and place seam side down in an 8 x 11 dish sprayed with cooking spray. Pour and spread the sour cream sauce over enchiladas. Top with the remaining cheese. Bake at 350 for 25-30 minutes until bubbly and cheese is melted.
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