I originally started this blog as a place to store tried and true recipes for my family. It didn't take long to discover how supportive and fun the blog community was and I became hooked! I rarely create my own recipes, but I still hope you'll enjoy the recipes that I find and tweak a bit.
Sometimes there is nothing better than tastes and smells from your childhood.
And for me, that means opening cans and boxes that I normally never would.
Cans full of Cream of Chicken Soup and such.
I know, I know. It's not ideal. But when one is in need of something, creamy, comforting and deliciously nostalgic, one does what must be done.
Besides, I did serve it on a bed of lettuce. And that makes everything okay, right? :)
Skinny Sour Cream Enchiladas Slightly adapted from Skinny Mom
16 oz. fat free sour cream
1 can fat free cream of chicken soup
1 tbls. fresh chopped cilantro (1/2 tbls. dried)
2 1/2 cups cooked shredded chicken breast
1 cup chopped olives
1 can Mexican Rotel
1 cup chopped onions (optional)
8 low carb tortillas
1 cup shredded pepper jack and colby cheese blend
1 can diced green chiles
In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside.
This is will get to the bubble up/boil stage quickly and make a huge
hot mess if you don’t keep stirring.
Combine the chicken, rotel, olives, onions and green chiles in a pan sprayed
with cooking spray. Heat until onions are transparent. Or if you omit
onions like I have done, for a few minutes to blend the flavors and
Warm the tortillas until flexible. (I microwave them for 10 seconds sandwiched between two dam paper towels.) Fill each tortilla with about 2 tbls. of the chicken mixture. Top each with about a tablespoon of cheese. Roll the tortilla up and place seam side down in a 8×11 dish sprayed with cooking spray.
Pour and spread remaining sauce over the enchiladas. Top with remaining cheese. Bake at 350 for 25-30 minutes until cheese is bubbly.