Sour Cream Enchiladas

Recipe originally from sparkrecipes.com. Thank you to "little miss sunshine" from operation homefront online for sharing!

Ingredients

16 oz. fat free sour cream

1 can fat free cream of chicken soup

1 tbls. fresh chopped cilantro (1/2 tbls. 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 tortilla with about 2 tbls. of the chicken mixture and about 1 tbls. of the cheese. Roll tortilla up and place seam side down in a 8x11 dish sprayed with cooking spray.

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

Bake in a 350 degree oven for about 30 minutes or until heated through.


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Really liked this version! DH and I do not like sour cream, but had no problems eating this. I don't even think DH realized it had sour cream.

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