16 oz. fat free sour cream
1 can fat free low-sodium cream of chicken soup
1 TBSP fresh chopped cilantro (1/2 TBSP dried)
2 1/2 cups cooked shredded chicken breast
1 can Mexican Rotel
1 cup chopped onions
16 corn tortillas
8 oz. shredded pepper jack and Colby cheese blend
1 can diced green chilies
In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside. Combine the chicken, Rotel, onions and green chilies in a pan sprayed with cooking spray. Heat until onions are transparent. Warm the tortillas until flexible. Fill each tortilla with about 2 TBSP chicken mixture and about 1TBSP cheese. Roll tortilla up and place seam side down in a 9 x 11 dish sprayed with cooking spray. Pour over the sour cream sauce and top with the remaining cheese. Bake in a 350-degree oven for about 30 minutes
Makes: 16 enchiladas
Exchange: 1 enchilada = 1 starch, 2 protein, 1 Additional, 1 Fat