New Recipe- Shelley's Sour Cream Chicken Enchiladas

I tried this recipe the other night and LOVED IT! My husband loved it so much that he's been eating the leftovers for lunch the last two days.

Ingredients:

• 16 oz fat free sour cream
• 1 can fat free cream of chicken soup
• 1 tbsp fresh chopped cilantro (1/2 tbsp dried)
• 2 1/2 cups cooked shredded chicken breast
• 1 can Mexican rotel
• 1 cup chopped onions
• 16 corn tortillas
• 8 oz shredded pepper jack and colby cheese blend
• 1 can diced green chiles

Directions:

In a saucepan, mix together sour cream, soup and cilantro.  Heat through and set aside.

Combine the chicken, rotel, onions and green chiles in a pan sprayed with cooking spray.  Heat until onions are transparent.

Warm the tortillas until flexible.  Then, fill each with about 2 tbsp of the chicken mixture and 1 tbsp of the cheese.  Roll tortilla up and place seam side down in a baking dish sprayed with cooking spray.

Pour over the sour cream sauce and top with the remaining cheese.

Bake at 350 for about 30 minutes or until heated through.

Makes 8 servings of 2 enchiladas each.  Calories per serving: 392.1

Suggestions or changes to recipe:

I used the canned chicken since I already had it in my pantry. I just shredded it using a fork. 

Make sure you heat the corn tortillas up enough or they will break when you try to roll them.

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This recipe was quick, simple, very easy to make and DELICIOUS!