Tuesday, July 1, 2014


• 16 oz. fat free sour cream
• 1 can fat free cream of chicken soup
• 2 jalapenos finly chopped (remove as much of the seeds and white stuff as you want to control heat)
• 12oz cooked shredded chicken breast
• 1 can Mexican Rotel
• 1 cup chopped onions (optional)
• 10 low carb tortillas
• 2 cups shredded cheddar cheese

I used La Tortilla Factory, Whole Wheat Low Carb Tortillas.


In a saucepan, mix together sour cream, soup and jalapenos. 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.

Combine the chicken, rotel, and onions in a pan sprayed with cooking spray. Heat until onions are transparent. Or if you omit onions, for a few minutes to blend the flavors and juices.

Warm the tortillas until flexible. (I microwave them for 10 seconds sandwiched between two damp 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, making sure to tuck in ends 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 and top with the remaining cheese.

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

Serving Size: Makes 10 enchiladas. Serving size is 1 enchilada

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