Skinny Sour Cream Enchiladas

 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

Ingredients

 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

Directions


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 juices.


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.