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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Sour Cream Enchiladas Recipe

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This recipe for Sour Cream Enchiladas is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16oz. fat free sour cream
1 can fat free cream of chicken soup
1 Tablespoon, fresh chopped cilantro (½ tablespoon dried)
2 ½ cups cooked shredded chicken breast
1 can Mexican Rotel, original salt free
1 cup chopped onions
8 low carb totillas
1 cup shredded pepper jack and Colby cheese blend
1 can diced green chiles
Directions:
Directions:
1. In a saucepan, mix together sour cream, soup, and cilantro. Heat through and set aside.
2. Combine the chicken, Rotel, onions and green chiles in a pan. Heat until onions are transparent.
3. Warm tortillas until flexible.
4. Fill each tortilla with about 2 Tablespoons of chicken mixture.
5. Top with about ½ - 1 Tablespoon of cheese.
6. Roll the tortilla up and place seam side down in a 8x11 dish sprayed with cooking spray.
7. Pour/Spread the sour cream sauce over enchiladas.
8. Top with the remaining cheese.
9. Bake at 350º for 25-30 minutes until bubbly and cheese is melted.
Number Of Servings:
Number Of Servings:
8

 

 

 

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