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Skinny Sour Cream Enchiladas

Here's how you make Skinny Sour Cream Enchiladas
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  • Servings: 8
  • Prep: 15-20m
  • Cook: 30m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 1 (16 ounce) container non-fat sour cream
  • 1 (10.75 ounce) can non-fat condensed cream of chicken soup
  • 1 tablespoon fresh cilantro, chopped (1/2 tablespoons dried)
  • 2 1/2 cups chicken breast (cooked, shredded)
  • 1 (10 ounce) can Mexican Rotel tomatoes with green chilies
  • 1 cup onions, chopped (optional)
  • 8 low carb tortillas
  • 1 cup Pepper Jack and Colby blend cheese, shredded)
  • 1 (4 ounce) can diced green chile peppers
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a saucepan, mix together sour cream, soup and cilantro. Heat through, and set aside. This is will get to the bubble up/boil stage quickly and make a huge hot mess if you don't keep stirring.

  • Step 2: Combine the chicken, Rotel, onions and green chiles in a pan sprayed with cooking spray. Cook until onions are transparent.

  • Step 3: Warm the tortillas until flexible. (Microwave them for 10 seconds sandwiched between two damp paper towels.)

  • Step 4: Fill each tortilla with about 2 tablespoons of the chicken mixture.

  • Step 5: Top with about 1 tablespoon of cheese.

  • Step 6: Roll the tortilla up, and place seam side down (or they will fall apart)in a 8x11 inch casserole dish sprayed with cooking spray.

  • Step 7: Pour/Spread the sour cream sauce over enchiladas.

  • Step 8: Top with the remaining cheese.

  • Step 9: Bake at 350 degrees, for 25-30 minutes until bubbly, and cheese is melted.

We hope you enjoy this recipe!

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