This recipe was good, but not great. The Rotel stuff made it a little spicy. I did like the creamy sauce, but I think maybe it was just too rich? Maybe if I halved the sauce and then added some regular enchilada sauce? I probably won’t make this one again.
Skinny Sour Cream Enchiladas
Cook time: 30 minutes
Yield: 4 servings
Serving Size: 2 enchiladas
16 oz boneless skinless chicken breasts, cooked + shredded (about 2.5 cups shredded chicken)- I used Wegman’s brand vegetarian “chicken” cutlets, cooked and then shredded
8 oz reduced-fat sour cream
¼ cup skim milk- I used plain Almond milk
10¾ oz can Campbell’s® Healthy Request® Cream of Chicken Soup- I used Cream of Mushroom soup
1 Tbsp fresh cilantro, chopped
10 oz can Rotel® Diced Tomatoes and Green Chilies
1 cup onion, diced
8 – 9” La Tortilla Factory Smart & Delicious™ Low Carb, High Fiber Tortillas
½ cup reduced-fat Mexican shredded cheese
4 oz can diced green chilies- I omitted
Preheat oven to 350 degrees. Lightly coat a 8×11 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.