Skinny Sour Cream Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
• 16 oz. fat free sour cream• 1 can fat free cream of chicken soup• 2 jalapenos finly chopped (remove as much of the seeds and white stuff as you want to control heat)• 12oz cooked shredded chicken breast• 1 can Mexican Rotel• 1 cup chopped onions (optional)• 10 low carb tortillas• 2 cups shredded cheddar cheese I used La Tortilla Factory, Whole Wheat Low Carb Tortillas.
In a saucepan, mix together sour cream, soup and jalapenos. 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.
Combine the chicken, rotel, and onions in a pan sprayed with cooking spray. Heat until onions are transparent. Or if you omit onions, for a few minutes to blend the flavors and juices.
Warm the tortillas until flexible. (I microwave them for 10 seconds sandwiched between two damp paper towels.) Fill each tortilla with about 2 tbls. of the chicken mixture.
Top with about 1/2-1 tablespoon of cheese (or a medium sized pinch if you measure like I do)
Roll the tortilla up, making sure to tuck in ends and place seam side down (or they will unravel and you will be annoyed) in a 8×11 dish sprayed with cooking spray.
Pour/Spread the sour cream sauce over enchiladas and top with the remaining cheese.
Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.
Serving Size: Makes 10 enchiladas. Serving size is 1 enchilada
Combine the chicken, rotel, and onions in a pan sprayed with cooking spray. Heat until onions are transparent. Or if you omit onions, for a few minutes to blend the flavors and juices.
Warm the tortillas until flexible. (I microwave them for 10 seconds sandwiched between two damp paper towels.) Fill each tortilla with about 2 tbls. of the chicken mixture.
Top with about 1/2-1 tablespoon of cheese (or a medium sized pinch if you measure like I do)
Roll the tortilla up, making sure to tuck in ends and place seam side down (or they will unravel and you will be annoyed) in a 8×11 dish sprayed with cooking spray.
Pour/Spread the sour cream sauce over enchiladas and top with the remaining cheese.
Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.
Serving Size: Makes 10 enchiladas. Serving size is 1 enchilada
Nutritional Info Amount Per Serving
- Calories: 255.9
- Total Fat: 11.1 g
- Cholesterol: 55.8 mg
- Sodium: 842.3 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 8.8 g
- Protein: 21.0 g
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