Ingredients
- • 16 oz. fat free 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 (optional)
- • 8 low carb tortillas
- • 1 cup shredded pepper jack and colby cheese blend
- • 1 can diced green chile
Directions
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In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside.
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This is will get to the bubble up/boil stage quickly and make a huge hot mess if you don’t keep stirring. I learned the hard way.
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Twice.
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Combine the chicken, rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent. Or if you omit onions like I have done, for a few minutes to blend the flavors and juices.
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Warm the tortillas until flexible. (I microwave them for 10 seconds sandwiched between two dam paper towels.)
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Fill each tortilla with about 2 tbls. of the chicken mixture.
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Top with about 1/2-1 tablespoon of cheese (or a medium sized pinch if you measure like I do)
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Roll the tortilla up and place seam side down (or they will unravel and you will be annoyed.) in a 8×11 dish sprayed with cooking spray.
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Directions on how to fold a burrito can be found HERE)
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Pour/Spread the sour cream sauce over enchiladas
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Top with the remaining cheese
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Bake at 350°F for 25-30 minutes until bubbly and cheese is melted