Skinny Enchiladas

Two words: Skinny Enchiladas. Not only is this recipe gonna keep your waistline in check, but it has turned into one of my favorite recipes. I made this last week and it was amazingly good. Just the right amount of spice and cheesy goodness. It's super easy and quick to make - so you all have no excuses! If you love Enchiladas...go ahead and give this recipe a whirl!

Ingredients:

• 16 oz. fat free sour cream
• 1 can fat free cream of chicken soup
• 1tbsp . fresh chopped cilantro (1/2 tbsp. dried)
• 2 1/2 cups cooked shredded chicken breast
• 1 can Mexican Rotel
• 1 cup chopped onions (optional)
• 8 low carb tortillas (I found ones for 60 calories a piece!)
• 1 cup 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.
This is will get to the bubble up/boil stage quickly and make a huge hot mess if you don’t keep stirring. 

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. (I microwave them for 10 seconds).
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 (or they will unravel and you will be annoyed.) in a 8×11 dish sprayed with cooking spray.

Pour/Spread the sour cream sauce over enchiladas.

Top with the cheese.

Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.

 Enjoy!