Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas

Adapted from Mom of 5

Makes 4 Servings

Sauce:
1 can fat-free cream of chicken soup
1/2 cup fat-free sour cream
1/2 tsp salt
1 (4 oz) can diced green chilies
1 pound chicken, cooked and shredded

Other ingredients:
12 mission corn tortillas
1 (10 oz) can green enchilada sauce
1/2 cup fat-free grated cheese (60 grams)

1/2 cup 75% reduced fat Cabot cheese (60 grams)

Fresh cilantro (optional topping)

Spray a 9x13 pan with cooking spray. Drizzle ¼ to 1/3 of enchilada sauce on bottom, spreading with a spoon. Stack tortillas on a clean kitchen towel, wrap them up and microwave them for 30 - 60 seconds until soft. Spread sauce across center of each tortilla. Roll each tortilla and place seam-side down in sauce in baking dish. Pour remaining enchilada sauce over the top. Sprinkle with cheese, cover with foil and bake at 350 for 15 minutes. Remove foil and bake for 15 more minutes until bubbly.

Nutritional Information: 437 calories, 47 carbs, 8 fat grams and 40 protein grams.

Review: November 2010 Notes: Loved it! Super creamy and very filling. I will say that I’d rather mix less fat-free cheese and “reduced fat” so that it will melt better (for looks!), but other than that I’d make it as is next time! I'll update the calories when I fix this. :) February 2011 Notes: FIXED! I changed it up, made it look more 'melty' and removed the 2 tsp of oil so the calories, carbs and fat grams actually went down - i'm really happy with the new recipe - even topped it with fresh cilantro!