Sour Cream Enchiladas on the Skinny

Okay, I totally got this recipe (and the picture) from skinnymom.com, but I tried it and I liked it.  My kids liked it okay (except Jake who vomited in his mouth a little, but if you know Jake you know that's pretty normal for almost anything that doesn't involve sugar) and I served it with rice, beans, broccoli, and bread and butter so that if they weren't going for it they could fill up on other stuff.  That's how I serve dinner every night, so nobody gets yelled at for not eating.

I'm totally cracking up, Heather, because I was just going to make some snide comment about Ginnie and pulling her weight, but you totally included the rest of us, too.  So I'm properly shamed into posting again.  Job done!

Skinny Sour Cream Enchiladas

16 oz. fat free sour cream
1 can fat free cream of chicken soup
1 Tblsp. fresh cilantro
2 1/2 c. cooked shredded chicken
1 c. Mexican Rotel (I just use a whole can.  Honestly, who really measures out 1 cup?  And what do you do with the leftovers?)
1 c. chopped onions
8 low carb tortillas
1 c. shredded jack and colby cheese blend (not to tell you where to shop, y'all, but Costco sells this dirt cheap)
1 can diced green chilies (if you live not in the backwoods of Alabama, you can probably buy these PRE-diced.  Here in Alabama, I gots to dice them myself.)

In a saucepan, mix together sour cream, soup and cilantro.  Heat through (stir constantly!  constant vigilance!) and set aside.  Combine the chicken, rotel, onions and green chilies in a pan sprayed with cooking spray.  Heat until onions are soft and transparent.  Warm the tortillas until flexible (10 seconds in microwave between damp paper towels).  Fill each tortilla with about 2 Tblsp. of the chicken mixture.  Top with a medium sized pinch of cheese.  Roll the tortilla up (I am not kidding the original recipe had a link to a how-to tutorial to rolling up tortillas.  I will not insult your intelligence in this way, because are we Smith girls?  We've totally got this.) and place in a sprayed 8 x 11 dish.  Pour/spread the sour cream sauce over the enchiladas and top with the remaining cheese.  Bake at 350 degrees for 25-30 minutes.

Each serving is 275 calories and 8 grams of fat. 

Enjoy!