- 16 oz boneless skinless chicken breasts, cooked and shredded (about 2.5 cups shredded chicken)
- 8 oz light sour cream
- 1/4 cup skim milk
- 10 ¾ oz can Campbell’s® Healthy Request® Cream of Chicken Soup
- 1 Tbsp fresh cilantro, chopped
- 10 oz can Rotel Diced Tomatoes and Green Chilies
- 1 cup onion, diced
- 8 – 8” Flour Tortillas
- 1/2 cup reduced-fat Mexican shredded cheese
- 4.5 oz can diced green chilies
Instructions
- In a saucepan, mix together sour cream, soup, milk and cilantro. Heat through and set aside. (This will boil quickly and make a huge hot mess if you don't keep stirring. I learned the hard way. Twice.)
- Combine the chicken, Rotel, onions and green chilies in a pan sprayed with cooking spray.
- Heat until onions are transparent.
- Warm the tortillas until flexible. (I microwave them for 10 seconds sandwiched between two damp paper towels.)
- Fill each tortilla with about 2 Tbsp of the chicken mixture.
- Roll the tortilla up and place seam side down (or they will unravel) in an 8x11 dish sprayed with cooking spray.
- Pour/spread the sour cream sauce over enchiladas and top with cheese.
- Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.