Categories: Mexican
Ingredients
- 16 oz fat free sour cream
- 1 can fat free chicken soup
- 12 oz shredded chicken breast (2 1/2 c)
- 1 can Mexican rotel
- 1 cup chopped onions
- 8 flour tortillas
- 2 cups cheese
- 1 tblsp cilantro
- 1 can diced chilis
Directions
-
In a sauce pan mix together sour cream, soup and chilis
-
Combine chicken, rotel, and onions and heat in sauce pan
-
Warm the tortillas
-
Fill each tortilla with 2 tblsps of chicken mixture
-
Top with 1 tblsp of cheese
-
Roll the tortillas up and put in sprayed baking dish
-
Spread the sour cream mixture over enchiladas and top with remaining cheese
-
Bake at 350 for 25-30 minutes until bubbly and cheese is melted