White Chicken Enchiladas

10 soft taco size Mission Flour Tortillas
1 lb boneless, skinless Chicken Breast
1 can Rotel diced tomatoes and chilies (mild or original)
3/4 c. reduced fat Sour Cream
3/4 c. Onions, chopped
1 can cream of chicken soup
1/2 c. cooked white rice

Preheat the oven to 350. Boil the chicken until no longer pink and cut into small pieces or shred (texture choice is up to you) While the chicken is boiling combine the chopped onion, sour cream, and soup in a large bowl. Drain all of the juice from the can of Rotel and set to the side. Add the drained tomatoes and chilies to the soup mixture. Add the cooked rice to the soup mixture. After all is combined, take apx 1 cup of the mixture and set aside in another bowl for later. Now, add the chicken to the large bowl mixture and fill each tortilla. Place the rolled tortillas in a 13x9 dish sprayed lightly with cooking spray. After all of the tortillas are place, take any remaining chicken mixture and spread on top of the tortillas. Now, take the reserved Rotel juices and add them to the small bowl of soup mixture that you set aside early. Mix these together until they become a thin sauce. Spoon this sauce over the tortillas until they have been moistened completely. Bake the enchiladas in the oven, uncovered, unitl the sides are bubbly. Let them rest 5-10 minutes before cutting.

Number of Servings: 10

Recipe submitted by SparkPeople user SPAUL06.