These White Chicken Enchiladas have become a family favorite! They are super easy to prepare, tasty as can be. The sauce is semi-homemade, but we’ll just keep that our lil secret, okay?
INGREDIENTS
- 3 cups cooked shredded chicken breast rotisserie breast works great too!
- 6 low carb taco size (6 in) tortillas(such as la banderita carb counter tortillas)
- 1 chopped onion
- 1 tbsp minced garlic
- 1-10 1/2 oz can 98% fat free cream of chicken soup
- 1 small can of diced chiles
- 3/4 cup nonfat sour cream
- 3/4 cup reduced fat shredded mild cheddar or colby jack
- about 1/2 cup fresh cilantro , more for garnishing
- 1/2 tbs chili powder
- 1 tbs garlic powder
- Salt and pepper , to taste
- cooking sprayp
INSTRUCTIONS
- Preheat oven to 325 degrees.
- In a small bowl, mix together cream of chicken soup, sour cream, garlic powder, salt & pepper, and about half of the cilantro. Set aside.
- In a lightly sprayed skillet on medium-high heat, add your chopped onions and garlic, and sauté until your onions are slightly translucent (about 3 minutes). Add in your diced chilies, chicken, cilantro, chili powder, salt and pepper and cook for about five more minutes, stirring all together.
- Take a couple tablespoons of the sour cream mixture and add to the chicken. Stir and mix completely.
- Divide and scoop the chicken evenly onto each tortilla.
- Roll the tortillas up and place seam side down in a lightly sprayed baking dish that has a tiny bit of the mixture spread on the bottom of dish.
- Top with sour cream mixture and shredded cheese and bake for 25 minutes.
