I’ve been trying to eat healthier while still eating the things I love. I usually crave Mexican food, and these enchiladas are so great and satisfying. Enjoy! One enchilada is approximately 275 calories and 8 grams of fat.
-16 oz. fat-free sour cream
-1 can low-fat or fat-free cream of chicken soup
-1 tablespoon fresh chopped cilantro (1/2 tbsp. dried)
-2 1/2 cups cooked shredded chicken breast
-1 can Mexican Rotel (canned Mexican-style tomatoes)
-8 low-carb tortillas
-1 cup shredded monterey jack and colby cheese blend
-1 can diced green chiles
In a saucepan, mix together sour cream, soup and cilantro. This will get to the bubble up/boil stage quickly and make a huge hot mess if you don’t keep stirring. Heat through and set aside.
Combine the chicken, Rotel, and green chiles in a pan sprayed with cooking spray.
Warm for a few minutes to blend the flavors and juices. 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. Top with about 1/2-1 tablespoon of cheese. Roll the tortilla up and place seam side down in a 8×11 dish sprayed with cooking spray.
Pour or spread the sour cream sauce over enchiladas. Top with the remaining cheese. Bake at 350°F for 25-30 minutes until bubbly and cheese is melted. Top with salsa, if desired.
(Photo by jeffreyw.)