My first Recipe is Sour Cream Enchilada (without Tortilla’s) I started off by making half of the recipe, and instead of stuffing the tortilla shells I placed the meat mixture on the bottom of a 9x9 square pan topped with half the sauce mixture so it was not overly liquidly and heated as instructed.

Shelley's Sour Cream Chicken Enchiladas 

Carbs: 40.1g | Fat: 12.4g | Fiber: 3g | Protein: 31.7g | Calories: 392.1

Minutes to Prepare: 25

Minutes to Cook: 30

Number of Servings: 8,  2 enchiladas each.

Ingredients:

ü  16 oz. fat free sour cream

ü  1 can fat free cream of chicken soup

ü  1 tbls. fresh chopped cilantro (1/2 tbls. dried)

ü  2 1/2 cups cooked shredded chicken breast

ü  1 can Mexican Rotel

ü  1 cup chopped onions

ü  16 corn tortillas

ü  8 oz. shredded pepper jack and colby cheese blend (fat free/reduced fat)

ü  1 can diced green chiles

Directions:

1.      In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside.

2.      Combine the chicken, Rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent.

3.      Warm the tortillas until flexible. Then, fill each tortilla with about 2 tbls. of the chicken mixture and about 1 tbls. of the cheese. Roll tortilla up and place seam side down in a 8x11 dish sprayed with cooking spray.

4.      Pour over the sour cream sauce and top with the remaining cheese.

5.      Bake in a 350 degree oven for about 30 minutes or until heated through.

Found at: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=74633