Pinned on May 11, 2012 at 12:09 am by admin

Skinny Sour Cream Enchiladas
The 2 Week Diet


• 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 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

* onions

* cilantro


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. I learned the hard way.


Combine the chicken, rotel, 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 with about 1/2-1 tablespoon of cheese (or a medium sized pinch if you measure like I do)

Roll the tortilla up and place seam side down (or they will unravel and you will be annoyed.) in a 8×11 dish sprayed with cooking spray.

Pour/Spread the sour cream sauce over enchiladas. Top with remaining cheese.

Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.


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