I L-O-V-E Mexican food! So, when I saw this recipe on Pinterest for "Skinny Enchiladas" I knew I had to make them. They're only 275 calories per serving!
Prep: The prep wasn't too bad. The original recipe doesn't include preparing the chicken so that took about 30 minutes. The original blogger also included a tutorial on how to fold the tortillas so they will stay rolled which was very helpful.
Verdict: They were good. The chicken mixture had a really good taste. It's a good base recipe for any kind of chicken enchiladas. I wasn't a big fan of the sour cream sauce. The recipe calls for cream of chicken and I felt like it took over the taste of the dish. The sauce was also a little thick and slid off of the tortillas when served. I will definitely make these again minus the cream of chicken and with something to thin out the sauce a bit.
Ingredients
- 16 oz. fat free sour cream
- 1 can fat free cream of chicken soup
- 1 tbs. freshly chopped cilantro (1/2 tbs dried)
- 2 1/2 cups cooked chicken breast
- 1 can Mexican Rotel
- 1 cup chopped onions
- 8 low tortillas (I used 100% whole wheat)
- 1 cup shredded pepper jack and colby cheese blend
- 1 can diced green chiles (The Rotel has quite a bit of green chiles in it so I left this out)
- Preheat over to 350 F.
- Mix sour cream, soup, and cilantro in a saucepan. Heat through and set aside. Watch this carefully. It will make a big mess if it starts boiling!
- Spray skillet with non stick cooking spray and combine cubed or shredded chicken, Rotel, onions, and green chiles. Heat until onions are transparent.
- Microwave tortillas between 2 damp paper towel for about 10 seconds to make them a little more flexible.
- Fill each tortilla with about 2 tbs of chicken mixture and top with a bit of shredded cheese. Roll the tortilla and put them seam side down into greased 8x11 baking dish.
- Pour sour cream sauce over the enchiladas and top with remaining shredded cheese.
- Bake at 350 F for 25-30 minutes or until cheese is melted and sauce is bubbly.
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