Ingredients
8
8 servings
- •1 (16 ounce) container fat-free sour cream
- •1 (10.5 ounce) can condensed reduced-fat cream of chicken soup
- •1 tablespoon chopped fresh cilantro
- •cooking spray (such as Pam®)
- •1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
- •1 cup shredded cooked chicken, or more to taste
- •1 cup chopped onion
- •1 (4 ounce) can diced green chiles
- •8 (8 inch) flour tortillas, warmed
- •2 cups shredded Colby-pepperjack cheese, divided
Instructions
- Mix sour cream, condensed soup, and cilantro in a saucepan over medium heat; cook, stirring occasionally, until heated through, 3 to 5 minutes. Remove from the heat.
- Spray a large skillet with cooking spray; add diced tomatoes, chicken, onion, and green chiles. Cook and stir over medium heat until onion is transparent, 5 to 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x11-inch baking dish with cooking spray.
- Spoon 2 to 3 tablespoons chicken mixture down the center of each warm tortilla, then sprinkle with about 1 tablespoon pepper Jack cheese. Roll each tortilla around filling and place seam-side down into the prepared baking dish. Pour sour cream sauce over tortillas and sprinkle remaining cheese over top.
- Bake in the preheated oven until sauce is bubbling and cheese is melted, 25 to 30 minutes.
Nutritional Facts
Per 8 servings
- Calories: 413
- Carbohydrate: 44g
- Fat: 17g
- Fiber: 3g
- Protein: 22g
- Sugar: 8g
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