Colleen: "I was disappointed by this dish. The tortillas gummed up into a mushy mess, I used the carb light flour tortillas, I think corn or whole wheat would have been a better choice. I also used the wrong condensed soup mix, I used cream of mushroom instead of chicken, simply because I thought I had chicken in the pantry and didn't. Maybe I would have liked it better if I had the correct ingredients. I was really looking for that Sour Cream taste and didn't really get it."
Ingredients
• 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 (optional)
• 8 low carb tortillas
• 1 cup shredded pepper jack and colby cheese blend
Directions
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. Or if you omit onions like I have done, for a few minutes to blend the flavors and juices.
Warm the tortillas until flexible. (I microwave them for 10 seconds sandwiched between two dam paper towels.)
Fill each tortilla with about 2 tbls. of the chicken mixture.
Roll the tortilla up 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
Top with the remaining cheese
Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.
No comments:
Post a Comment