Sour Cream Enchiladas

Ingredients

• 1 pound boneless, skinless chicken breasts
• 10 oz. can green enchilada sauce
• 1/2 cup light sour cream
• 10.5 oz. can Condensed Cream of Chicken Soup
• 1/3 cup skim milk
• 1 teaspoon extra virgin olive oil
• 1 small onion, diced
• 10 oz. can Ro*Tel Original Diced Tomatoes & Green Chilies
• 4.5 oz. can chopped green chilies
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 8 tortillas, large size
• 3/4 cup Mexican shredded cheese
• 1/4 cup fresh cilantro, chopped

Preheat the oven to 350 degrees F. Spray a 13 x 9 inch baking dish with nonstick cooking spray and set aside.

Heat the enchilada sauce in a medium skillet over medium-high heat.

Place the chicken breasts in the skillet with the sauce. Cook the chicken breasts for 7-8 minutes on each side, or until cooked through.

Turn heat to low, remove the chicken breasts from the skillet, and place on a plate to cool. Keep remaining enchilada sauce in the skillet.

In the same skillet, add the sour cream, chicken soup, and skim milk. Stir frequently for 2 to 3 minutes and set aside.

After the chicken has slightly cooled, use two forks to shred the chicken and set aside.

In a separate large skillet over medium-high heat, add the olive oil. Once heated, add the diced onions and saute for 2-3 minutes until they become translucent. Stir in the tomatoes and green chilies, cumin, black pepper, salt, and the shredded chicken. Continue to stir frequently until the mixture is heated though (2 to 3 minutes), then remove from heat.

To assemble: Fill each tortilla with a heaping 1/3 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 for 18 to 20 minutes until the cheese is melted.

To serve, garnish with the cilantro.