Skinny Creamy Chicken Enchiladas

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

1. Preheat oven to 350 degrees. Lightly coat a 9" x 13" baking dish with nonstick cooking spray and set aside.
2. 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.)
3. Combine the chicken, Rotel®, onions and green chilies in a pan sprayed with cooking spray.
4. Heat until onions are transparent.
5. Warm the tortillas until flexible. (I microwave them for 10 seconds sandwiched between two damp paper towels.)
6. Fill each tortilla with about 2 Tbsp of the chicken mixture.
7. Roll the tortilla up and place seam side down (or they will unravel) in baking dish.
8. Pour/spread the sour cream sauce over enchiladas and top with cheese.
9. Bake for 25-30 minutes until bubbly and cheese is melted.

Nutrition Information

Per Serving: (2 enchiladas)

Calories: 374

Fat: 19g

Carbohydrates: 38g

Fiber: 16g

Protein: 27g

Cheesy Italian Chicken Roll Up

This recipe was incredibly easy and turned out amazing!  I really, really love to be in the kitchen and make meals, but somedays there just isn't enough time.  I want my meals to be as healthy as possible, but tastey as well.  I constantly search recipes to try so I can keep variety in my meals and so I can hopefully help give other ideas to those in my shoes :) 

Like I said, this was SO easy and Adam and I both said that it would easily replace ravs for us.  This would be our healthier alternative to the cheesy pasta goodness that we love so much lol  It's the perfect combination of chesse and tender chicken to make a really good Italian meal and it's healthy with a great source of protein.  Next time though, I would serve with a small side salad instead of veggies.  That just wasn't a combo I was crazy about.

Serves 8

4 Large Skinless Chicken Breasts

1 Cup Part Skim Ricotta Cheese

1 Cup Part Skim Mozzarella

1 pkt Italian Seasoning

1 Large Bottle Tomato Basil Spaghetti Sauce

Preheat oven 400 (I eventually turned mine up to 425 bc I had thicker breasts that were taking longer to cook)

Split chicken breasts and pound to desired thinness. Set Aside.

Mix all Cheeses and Italian Seasoning Packet.

Spoon a couple tablespoons cheese mixture into each breast and roll up.

Place seam side down in 9×13 baking dish.

Cover rolled chicken breasts with spaghetti sauce.

Cook for about 30 minutes or until chicken is cooked all the way through