Guiltless Sour Cream And Chicken Enchiladas

Photo Credit: Macaroni and Cheesecake

Photo Credit: Macaroni and Cheesecake

I’ve been eating healthier-ish while still eating the things I love, just less of it. I usually crave Mexican food and these enchiladas are so great and satisfying. Enjoy!

(Tip: One enchilada is approx. 275 calories and 8 grams of fat.)

Ingredients:

  • • 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… but splurge on the fresh stuff because yum)
  • • 2 1/2 cups cooked shredded chicken breast
  • • 1 can Mexican Rotel
  • • 8 low carb tortillas
  • • 1 cup shredded monterey jack and colby cheese blend
  • • 1 can diced green chiles (I don’t care for them and leave them out)

Directions:

In a saucepan, mix together sour cream, soup and cilantro on medium heat. This may start to boil quickly and make a 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 baking dish sprayed with cooking spray.

Pour 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.

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One Response to Guiltless Sour Cream And Chicken Enchiladas

  1. Janelle July 29, 2015 at 20:16 #

    Looks delicious,but its time for another story (hint hint)

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