Skinny Sour Cream Chicken Enchiladas

If I could only eat one food category till the day I die, it would be Mexican food. Hands down.

One thing I have never been a fan of are the heavy sauces sometimes put on enchildadas which for me leave a funky salty aftertaste. So when I found this recipe, and saw it was a lighter sauce (and healthier!) I decided to take a crack at it. Good thing I did because we've already made this two more times at home.

      {Ingredients} Boneless chicken breasts, cooked and shredded (about 3 cups) 8 oz reduced-fat sour cream 1/4 cup skim milk 1 can Campbell's Healthy Request Cream of Chicken Soup 1 tbsp fresh cilantro, chopped 10 oz can diced tomatoes 1 1/2 cup chopped onion 1/2 cup reduced-fat Mexican shredded cheese  

 

1//  Preheat oven to 350. Spray 9" X 13" baking dish with nonstick spray

2// Mix together sour cream, soup, milk, and cilantro in a saucepan. Set aside. (Be really careful to not over boil or you'll have a hot mess on your hands.)

3// Saute chicken, onions, and tomatoes (I forgot to add the tomatoes, so they went in when we stuffed the enchiladas.)

 

 

 4// Fill each tortilla with 2 tbsp of chicken mixture  

 5// Roll tortillas up and face seam down so they don't unroll in the dish

6// Pour sour cream sauce over enchiladas and top off with cheese

7// Bake for 25 minutes...and enjoy!!

 

Tasty and easy...hopefully you don't fight about who gets the leftovers like we did!

Happy eats!