Skinny Chicken Enchiladas



2 cups light sour cream

1 can fat-free cream of chicken soup

1 tbsp fresh dill

dash of black pepper

1 tbsp fresh cilantro

3 chicken breasts, cooked and shredded

1 can diced tomatoes

1/2 cup chopped green onions (can use white onion, I just like green better)

1 cup sliced mushrooms

5 tortillas

1 cup shredded cheese

1 can diced green chilis (these are actually not hot!)

1. Preheat the oven to 350 degrees Farenheit.  Cook the chicken in a pan, then add the tomatoes, onions, mushrooms and green chilis.  Heat through for about 5 minutes, or until the mushrooms are cooked.

2. In a saucepan, mix together the sour cream, chicken soup, dill, cilantro and black pepper.  Heat it through and set aside.  Make sure to watch this closely and stir often, it can bubble up and stick to the pan easily!

3. Fill each tortilla with some of the chicken mixture, spoon a bit of the cream sauce over top, then add a sprinkle of shredded cheese.  Fold the tortillas like a burrito (I fold in the short ends, then bring in each long end).

4. Place them in a baking dish that has been sprayed with Pam with a bit of the sauce spread on the bottom to avoid sticking.  When you have filled and rolled all the tortillas, pour the rest of the sour cream sauce on top (optional), then sprinkle with the remaining cheese.  Bake in the oven for 25-30 minutes.


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