These enchiladas were amazing. So different than the regular enchiladas that I normally make and these ones are a tad bit healthier :) They were a family hit!
Ingredients
- 16 oz boneless skinless chicken breasts, cooked + shredded (about 2.5 cups shredded chicken)
- 8 oz reduced-fat sour cream
- ¼ cup skim milk
- 10¾ oz can Campbell’s® Healthy Request® Cream of Chicken Soup
- 1 Tbsp fresh cilantro, chopped
- 10 oz can Rotel® Diced Tomatoes and Green Chilies
- 1 cup onion, diced
- 8 Large La Tortilla Factory® Smart & Delicious™ Low Carb, High Fiber Tortillas
- ½ cup reduced-fat Mexican shredded cheese
- 4 oz can diced green chilies
Instructions
- Preheat oven to 350 degrees. Lightly coat a 9" x 13" baking dish with nonstick cooking spray and set aside.
- In a saucepan, mix together sour cream, soup, milk and cilantro. Heat through and set aside. (This will boil quickly and make a huge hot mess if you don't keep stirring. I learned the hard way. Twice.)
- Combine the chicken, Rotel®, onions and green chilies in a pan sprayed with cooking spray.
- Heat until onions are transparent.
- Warm the tortillas until flexible. (I microwave them for 10 seconds sandwiched between two damp paper towels.)
- Fill each tortilla with about 2 Tbsp of the chicken mixture.
- Roll the tortilla up and place seam side down (or they will unravel) in baking dish.
- Pour/spread the sour cream sauce over enchiladas and top with cheese.
- Bake for 25-30 minutes until bubbly and cheese is melted.
Nutrition Information
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