GET — On the App Store
Chicken breasts, boneless skinless
1 4.5 ounce can
1 10.5 ounce can
Campbell's healthy request condensed cream of chicken soup
Olive oil, extra virgin
Tortillas, large low-carb high-fiber
Reduced-fat four-cheese mexican blend
Sour cream, light
1 10 ounce can
Enchilada sauce, green
1 10 ounce can
Ro*tel® "original" diced tomatoes and green chilies
Preheat the oven to 350°F. Coat a 13x9-inch baking dish with cooking spray.
In a medium skillet, heat the enchilada sauce over medium-high heat. Add the chicken breasts and cook until cooked through, 7 to 8 minutes per side.
Transfer the chicken breasts to a plate to cool. After the chicken has slightly cooled, use two forks to shred the chicken and set aside.
Meanwhile, return the skillet of enchilada sauce to low heat. Add the sour cream, chicken soup, and fat-free milk. Stir frequently for 2 to 3 minutes, then remove from the heat.
In a separate large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, 2 to 3 minutes. Stir in the diced tomatoes, green chilies, cumin, salt, pepper, and the shredded chicken. Continue to stir frequently until the mixture is heated through, 2 to 3 minutes, then remove from heat.
To assemble, fill each tortilla with a heaping ⅓ cup of the chicken mixture. Tightly roll each tortilla and place seam side down in the prepared baking dish.
Pour and evenly spread the sour cream sauce over the enchiladas and sprinkle with the cheese. Bake until the cheese is melted and bubbly, 18 to 20 minutes.
Serve garnished with the cilantro.
Barbara Christensen • 2018-10-10