Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas

You'll need:

16 oz. low-fat or fat-free sour cream

1 can fat-free condensed cream of chicken soup

1 T fresh chopped cilantro or 1/2 T dried

1 c chopped onions

2 1/2 c cooked shredded chicken breast

1 can Rotel

1 can diced green chiles

8 tortillas

1 c shredded cheese, divided (Original recipe says colby-pepperjack blend; I used a blend of cheddar and pepperjack. I'm sure Mexican blend would work too. Whatever.)

Preheat your oven to 350 degrees.

In a saucepan, mix together the sour cream, condensed soup, and cilantro. Stir and heat on low until mixed. Set aside.

Original recipe warns you to keep a constant eye on this, lest it become a hot bubbly burned mess.

Combine the onions, chicken, Rotel, and green chiles in a skillet. Heat until the onions are transparent.

Fill each tortilla with an equal measure of the chicken mixture. Top with a small pinch of cheese. 

Roll up your tortillas burrito-style and place them seam-side down in a casserole dish already sprayed with non-stick spray. (Use an 8x11" pan for full recipe or 9x9" for half.) Spread the sour cream sauce over the enchiladas and top with the remaining cheese.

Bake for 20-30 minutes until hot and bubbly. Just look at that gooey cheese.