Chicken Sour Cream Enchiladas


  • 16 oz boneless skinless chicken breasts, cooked and shredded (about 2.5 cups shredded chicken)
  • 8 oz light sour cream
  • 1/4 cup skim milk
  • 10 ¾ oz can Campbell’s® Healthy Request® Cream of Chicken Soup
  • 1 Tbsp fresh cilantro, chopped
  • 10 oz can Rotel Diced Tomatoes and Green Chilies
  • 1 cup onion, diced
  • 8 – 8” La Tortilla Factory Smart & Delicious™ Low Carb, High Fiber Tortillas
  • 1/2 cup reduced-fat Mexican shredded cheese
  • 4.5 oz can diced green chilies


  • In a saucepan, mix together sour cream, soup, milk and cilantro. Heat through and set aside. (This will boil quickly and make a huge hot mess if you don't keep stirring. I learned the hard way. Twice.)
  • Combine the chicken, Rotel, onions and green chilies in a pan sprayed with cooking spray.
  • Heat until onions are transparent.
  • Warm the tortillas until flexible. (I microwave them for 10 seconds sandwiched between two damp paper towels.)
  • Fill each tortilla with about 2 Tbsp of the chicken mixture.
  • Roll the tortilla up and place seam side down (or they will unravel) in an 8x11 dish sprayed with cooking spray.
  • Pour/spread the sour cream sauce over enchiladas and top with cheese.
  • Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.