Skinny Chicken Enchiladas

Have you ever come back from vacation and wished that someone had cooked dinner for you, cleaned your house, unpacked your bags and started the laundry?

Yeah, me neither. However, this recipe is the next best thing to having dinner already made. The hardest thing about it is cooking the chicken. That's it. The rest is a piece of cake...um, chicken.

Although the recipe doesn't specify, it is important that the tortillas be the larger size (10 or 12 inch tortillas). Unless you are a professional enchilada roller and then go for the 8 inch size.

Here are a couple of pictures of the finished product. We served the enchiladas with lettuce, tomato and avocado on top.

For my family of two (me and my husband), there will be plenty of leftovers!

Here is the original posting of this recipe at skinnymom.com.

Enjoy! - JC

SKINNY CHICKEN ENCHILADAS


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 (optional)
         • 8 low carb tortillas
         • 1 cup shredded pepper jack and colby cheese blend
         • 1 can diced green chiles
        
Instructions
1.            Directions
2.            In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside.
3.            This is will get to the bubble up/boil stage quickly and make a huge hot mess if you don't keep stirring. I learned the hard way.
4.            Twice.
5.            Combine the chicken, rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent. Or if you omit onions like I have done, for a few minutes to blend the flavors and juices.
6.            Warm the tortillas until flexible. (I microwave them for 10 seconds sandwiched between two damp paper towels.)
7.            Fill each tortilla with about 2 tbls. of the chicken mixture.
8.            Top with about 1/2-1 tablespoon of cheese (or a medium sized pinch if you measure like I do)
9.            Roll the tortilla up and place seam side down (or they will unravel and you will be annoyed.) in a 8x11 dish sprayed with cooking spray.
10.        Directions on how to fold a burrito can be found HERE)
11.        Pour/Spread the sour cream sauce over enchiladas
12.        Top with the remaining cheese
13.        Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.
Notes
Amount Per Serving: Calories: 275; Total Fat: 8g; Total Carbs: 30g; Protein: 14g