Skinny Sour Cream Enchildas

• 16 ounces fat free sour cream
• 1 (8 ounce) can fat-free cream of chicken soup
• 1 tablespoon chopped fresh cilantro
• 2 12 cups shredded cooked chicken breasts
• 1 (8 ounce) canmexican rotel
• 1 cup chopped onion (optional)
• 8 low-carb flour tortillas
• 1 cup shredded monterey jack pepper cheese, and colby cheese blend
• 1 (8 ounce) can diced green chilies

1. In a saucepan, mix together sour cream, soup and cilantro.
2. Heat through and set aside.
3. Combine the chicken, rotel, onions and green chiles in a pan sprayed with cooking spray.
4. Heat mixture.
5. Warm the tortillas until flexible.
6. Fill each tortilla with about 2 tbls.
7. of the chicken mixture.
8. Top with about 1/2-1 tablespoon of cheese (or a medium sized pinch if you measure like I do).
9. Roll the tortilla up and place seam side down (or they will unravel and you will be annoyed.)
10. in a 8x11 dish sprayed with cooking spray.
11. Pour/Spread the sour cream sauce over enchiladas.
12. Top with the remaining cheese.
13. Bake at 350F for 25-30 minutes until bubbly and cheese is melted.

sour cream, cream of chicken soup, fresh cilantro, chicken breasts, onion, flour tortillas, shredded monterey jack pepper cheese, green chilies

Taken from www.food.com/recipe/skinny-sour-cream-enchildas-485903 (may not work)