Wednesday, January 15, 2014

Skinny Sour Cream Enchiladas

· 1 cup reduced-fat sour cream
· ¼ cup skim milk
· 1 can cream of chicken soup
· 1 tablespoon fresh cilantro, chopped
· 2 ½ cups cooked and shredded chicken
· 1 can Rotel diced tomatoes and green chilies
· 1 cup onion, diced
· 1 4.5 ounce can diced green chilies
· 8 8-inch low carb tortillas
· 1/2 cup reduced-fat Mexican shredded cheese

1. Preheat oven to 350 degrees.
2. In a saucepan, mix together sour cream, milk, soup and cilantro. Heat through and set aside.
3. Combine the chicken, Rotel tomatoes, onions and green chilies in a pan sprayed with cooking spray. Saute until onions are transparent.
4. Warm the tortillas. Fill each tortilla with about 2 tablespoons of the chicken mixture.
5. Roll the tortilla up and place seam side down in an 8x11-inch dish sprayed with cooking spray. Pour the sour cream sauce over enchiladas and top with cheese.
6. Bake for 25-30 minutes until bubbly and cheese is melted.

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