Sour Cream Chicken Enchiladas

16  ounces		fat free sour cream
1  cup		fat free cream of chicken soup
1/2  tablespoon		tbls. fresh chopped cilantro
2-1/2		cooked shredded chicken breasts
1  cup		Mexican Rotel
1  cup		chopped onions
16		corn tortillas
8  ounces		shredded pepper jack and colby cheese blend
4  ounces		diced green chiles

Tip: For nutritional information on all the ingredients in Sour Cream Chicken Enchiladas just click on each ingredient name. Then adjust the serving size for any Sour Cream Chicken Enchiladas ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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

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

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.

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

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

Makes 8 servings of 2 enchiladas each.