Sour Cream Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
16 oz. light sour cream 1 can fat free cream of chicken soup 1 tbls. fresh chopped cilantro (1/2 tbls. dried) 2 1/2 cups cooked shredded chicken breast 1 can Mexican Rotel 1 cup chopped onions 8 low carb tortillas 1 cup 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.
Combine the chicken, rotel, onions and green chiles in a pan sprayed with cooking spray.
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
Roll the tortilla up and place seam side down (or they will unravel and you will be annoyed.) in a 8Χ11 dish sprayed with cooking spray.
Pour/Spread the sour cream sauce over enchiladas, Top with the remaining cheese
Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.
Serving Size: Makes 10 Enchiladas
Combine the chicken, rotel, onions and green chiles in a pan sprayed with cooking spray.
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
Roll the tortilla up and place seam side down (or they will unravel and you will be annoyed.) in a 8Χ11 dish sprayed with cooking spray.
Pour/Spread the sour cream sauce over enchiladas, Top with the remaining cheese
Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.
Serving Size: Makes 10 Enchiladas
Nutritional Info Amount Per Serving
- Calories: 362.3
- Total Fat: 17.5 g
- Cholesterol: 88.7 mg
- Sodium: 613.8 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 2.3 g
- Protein: 29.9 g
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