• 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
• 16 corn tortillas
• 8 oz. 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. Combine the chicken, Rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent.
Warm the tortillas until flexible. Then, fill each tortilla with about 2 tbls. of the chicken mixture and about 1 tbls. of the cheese. Roll tortilla up and place seam side down in a 8x11 dish sprayed with cooking spray. Pour over the sour cream sauce and top with the remaining cheese.
Bake in a 350 degree oven for about 30 minutes or until heated through.
Servings Per Recipe: 8
Amount Per Serving: Calories: 392.1; Total Fat: 12.4 g; Cholesterol: 77.6 mg; Sodium: 753.0 mg; Total Carbs: 40.1 g; Dietary Fiber: 3.0 g; Protein: 31.7 g