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Ingredients

• 1 cup fat-free sour cream
• 1/2 can (14.5-ounce) fat-free cream of chicken soup
• 1 tablespoon fresh chopped cilantro (1/2 tbls. dried)
• 12 ounces cooked shredded chicken breast
• 1/2 (14.5-ounce) can Mexican Rotel or 1/2 (14.5-ounce) can no salt added chopped tomatoes plus 1 chopped
• jalapeno
• 1/2 large white or yellow onion, chopped
• 16 corn tortillas
• 1 cups reduced-fat shredded pepper jack and colby cheese blend

Directions

1. In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside.
2. Combine the chicken, Rotel, and onions ain a pan coated with cooking spray. Heat until onions are transparent.
3. Warm the tortillas in the microwave until they are flexible. Then, fill each tortilla with about 2 tablespoons of the chicken mixture and about 1 tablespoon of cheese. Roll tortilla up and place seam side down in a 8×11 dish sprayed with cooking spray.
4. Pour over the sour cream sauce and top with the remaining cheese.
5. Bake in a 350 degree oven for about 30 minutes or until heated through.
6. Makes 8 servings of 2 enchiladas each.
7. Garnish with additional cilantro and green onions.

• Calories 252.0
• Total Fat 4.5 g
• Saturated Fat 1.4 g
  
• Cholesterol 34.0 mg
• Sodium 392.5 mg
• Potassium 191.7 mg
• Total Carbohydrate 35.0 g
• Dietary Fiber 2.7 g
• Sugars 4.1 g
• Protein 18.3 g

PIN IT.. TO Remember it!