These sour cream enchiladas hit that Mexican craving my family seems to get weekly. They are easy to make and, as I’m sitting here eating leftovers for lunch, great the next day too!
Ingredients
• 16 oz. fat free sour cream
• 1 can fat free cream of chicken soup
• 1 tbls. fresh chopped cilantro (1/2 tbls. dried)
• 2 1/2 cups cooked shredded chicken breast
• 1 can Mexican Rotel
• 1 cup chopped onions (optional)
• 8 low carb tortillas
• 1 cup shredded pepper jack and colby cheese blend
• 1 can diced green chiles
(onions not pictured because we had a dinner guest that does not like them… cilantro not pictured because I forgot to get it out of the pantry.)
Directions
In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside.
This is will get to the bubble up/boil stage quickly and make a huge hot mess if you don’t keep stirring. I learned the hard way.
Twice.
Combine the chicken, rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent. Or if you omit onions like I have done, for a few minutes to blend the flavors and juices.
Warm the tortillas until flexible. (I microwave them for 10 seconds sandwiched between two damp paper towels.)
Fill each tortilla with about 2 tbls. of the chicken mixture.
Top with about 1/2-1 tablespoon of cheese (or a medium sized pinch if you measure like I do)
Roll the tortilla up and place seam side down (or they will unravel and you will be annoyed.) in a 8×11 dish sprayed with cooking spray.
Directions on how to fold a burrito can be found HERE)
Pour/Spread the sour cream sauce over enchiladas
Top with the remaining cheese
Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.
Servings Per Recipe: 8
Amount Per Serving: Calories: 275; Total Fat: 8g; Total Carbs: 30g; Protein: 14g
This recipe is adapted from sparkrecipes.com.
Ingredients
- Ingredients
- • 16 oz. fat free sour cream
- • 1 can fat free cream of chicken soup
- • 1 tbls. fresh chopped cilantro (1/2 tbls. dried)
- • 2 1/2 cups cooked shredded chicken breast
- • 1 can Mexican Rotel
- • 1 cup chopped onions (optional)
- • 8 low carb tortillas
- • 1 cup shredded pepper jack and colby cheese blend
- • 1 can diced green chiles
Instructions
- Directions
- In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside.
- This is will get to the bubble up/boil stage quickly and make a huge hot mess if you don't keep stirring. I learned the hard way.
- Twice.
- Combine the chicken, rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent. Or if you omit onions like I have done, for a few minutes to blend the flavors and juices.
- Warm the tortillas until flexible. (I microwave them for 10 seconds sandwiched between two damp paper towels.)
- Fill each tortilla with about 2 tbls. of the chicken mixture.
- Top with about 1/2-1 tablespoon of cheese (or a medium sized pinch if you measure like I do)
- Roll the tortilla up and place seam side down (or they will unravel and you will be annoyed.) in a 8x11 dish sprayed with cooking spray.
- Directions on how to fold a burrito can be found HERE)
- Pour/Spread the sour cream sauce over enchiladas
- Top with the remaining cheese
- Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.
Nutrition Info and Tips
Amount Per Serving: Calories: 275; Total Fat: 8g; Total Carbs: 30g; Protein: 14g
Those sound awesome! I’m definitely going to try there.
This looks quick and delicious! I’m going to try it!
This are amazing. A really great recipe thanks.
These look amazing. I will be trying this week.
Yum! BTW, I’m hosting a protein powder giveaway. Feel free to enter!
http://therealfoodrunner.blogspot.com/
Shared on FATGIRL slim Facebook page! Yummmmmy!
Thanks! It’s one of my favorite recipes!
cook the sour cream Enchiladas this weekend for my boys and they love them. i think its there favorite dinner now. it looks amazing and it was amazing , i love this one. thanks,
Has anyone tried making hese without the chicken and maybe with cream of “something else “?
Gayle – I have accidentally purchased Cream of Mushroom instead of Cream of Chicken and used it in this recipe without changing the flavor too much. If you are looking for a ground beef/turkey Mexican recipe I recommend Skinny Baked Burritos – they are actually on my menu for next week!
Gayle, instead of chicken I use black beans and sometimes some rice. I also use cream of mushroom soup. My meat eating husband even loves them.
I make very similar enchiladas without chicken. We add corn, black beans, rice, whatever sounds good and is on hand.
What about cream cheese instead?
I made a veggie version with cream of mushroom soup and subbed a can of whole black beans for the chicken– turned out great!
These look yummy. Any idea on the fiber g? Thanks!!!
I don’t off hand – I use the recipe nutrition calculator from myfitnesspal to calculate the values and it does not give me a fiber amount! Sorry!
It will if you add fiber to your list in My Fitness Pal (go to settings) It’s not in the default for some reason!
You rock! Thanks so much!!
This looks really yummy. I was going to make some fetuccini alfredo tonight, but I think I just changed my mind! Do you drain the rotel? Thanks!
I was wondering if you have the fiber for this recipe so I can calculate the points for weight watchers?
Thanks!
I am making this tonight for dinner .. but I couldn’t find the Rotel so I bought diced tomatoes. But I have 2 questions (and I am hoping that someone can answer before 4 tonight!!) 1. do I drain the tomatoes?, 2. What do I serve with it? Baked beans, rice????
Thanks!
If there is a lot of juice in the tomatoes I would drain them – there isn’t much liquid in the Rotel (which is by the canned tomatoes in my grocery) so I don’t drain. Just play it by ear
My husband eats brown rice with his, but really anything can compliment it – I made Fat free re-friend beans last time for some extra protein and it was great! Enjoy, and let me know how it turns out!
Can you freeze them ?
My son wanted me to make these for supper. He said they look like Carlo’s O’Kelley’s.
I didn’t have Fat Free Sour cream so I used light. For the onion I used green onion. I used 4 oz. of Pepper Jack and 4 oz. of Colby Jack. Otherwise I used what you put in this recipe.
We were skeptic so we took only one each. We both got up and went back for one more. He said it tasted like Carlo’s O’Kelley’s.
Very good!
I’m glad he liked it! It is definitely a favorite dish for my family too!
I have made these alot and my family LOVES them. My 19 yr old son and his roommates went crazy over these. My husband and to fight them off with a fork! lol
I made these tonight and my family loved them!!!! Let me just say that I have an 8 yr old boy who doesn’t eat anything red and a 6 yr old whose best compliment he gives is two thumbs up. Both of my kids took their first bites expecting to ask how much they have to eat. They both looked at me with suprised eyes and said, “Wow! This is GREAT!!” After dinner the kids brought me their plates and gave me a big, “AWESOME!” and “That was AMAAAAZING!”
Needless to say, I know a meal that we will be having a LOT more often!
Oh and we had leftovers!
I just popped these in the oven, but I changed it up a bit. First, I added a small can of sliced olives (drained) and a small can of sliced mushrooms (drained). Also, I didn’t have any chilis, so I ommitted them. Then, I couldn’t find the can of Rotel that I bought specifically for this recipe, so I used 1/2 can of diced tomates that had onions and green peppers in them. Finally, I didn’t use burritos. I simply put the mixture (without cheese…next time I think I’ll add some cheese in) in 2 casserole dishes, evenly put the sauce over both, put cheese on one and left the other cheese-less. I am planning on freezing the one without the cheese to use another night, but when I do use it, I will put the cheese on then. It smelled and looked wonderful! Can’t wait to taste it! (Of course, I just now found the Rotel–it was hidden. Welcome to my world!)
These look amazing. Can’t wait to try them. Now to figure out the Weight Watcher points plus numbers.
The only thing I changed was I used canned chicken. I absolutely loved this recipe. I will make it over and over again. Thanks soooo much
I bet Greek yogurt would be a great way to help cut some more calories I am going to try it with the yogurt! Can’t wait to try this one!
how was it with the yoguart??
I stumbled across this recipe on Pinterest and immediately knew that it was going to be for dinner at my house! I can’t believe how SIMPLE and ABSOLUTELY AMAZING these are! Definitely a new go to in my recipe list!
This was delicious!! I used corn tortillas-bad idea. They got hard but I would suggest to put a little sauce on the bottom of the dish.
These are very delicious—-
Going to try this for sure, looks yummy.
I did this in the crock pot on warm for 7 hours with the chicken sliced and un cooked shredded it and put it into tortilas it was amazing and ready to eat when I got home from work! I do not bake in the summer!
maybe a stupid question, but did you bake the shells and all in the crockpot?
Made this last night, and it was so good!!!!
Thank you for sharing!
Chrissy @ ForMamas
Awesome recipe!! Next time i think i’ll add a little skim milk to the sour cream and soup mixture to thin the sauce…thanks for sharing
Tried these with lean beef an taco seasoning and left everything else the same and thought they were great!
The ingredients kinda seem the same as regular, except not baked..
I would recommend for “skinny” to use Fage 0 yogurt (way higher in protein and nutrition) and using corn tortillas (again very high in nutritional value) instead of low-card tortillas, and then baking them as you normally would. Just some ideas if you’re looking for a way to make these slightly healthier.
I cannot wait to try this, but being vegetarian, I will omit chicken and use black beans and mushroom soup. Also, because of a gluten intolerance I’ll use Ezekiel sprouted wheat tortillas. Looks great in the photo!
Hi, Doris! Check out the Skinny Cheese Enchiladas as well
You may like them better!
Doris – here is the link for the Skinny Cheese Enchiladas: http://skinnymom.com/2012/07/30/skinny-cheese-enchiladas/
I will be trying this today, however – I am doing it a little different. I am cooking the chicken in the crockpot, with the can of rotel, and green chilis…
Once I am home, all I will have to do is shred the chicken… Then, I will make the sauce on the stove, and prep the enchilidas! Can’t wait to try it!!
How many counts as a serving?
One enchilada per serving
These look great! I will be making these for sure. Where can I find “dam” paper towels, lol?
haha, I had to read the whole post to see what you meant! DAMP paper towels will work too
Do you drain the chiles & rotel?
No – there isn’t too much juice in the can – just dump the whole thing in!
We had some friends over for dinner tonight and I served these…They were WONDERFUL! I substituted 8oz of plain greek yogurt for 1/2 of the sour cream the recipe called for and you couldn’t even tell. Thanks so much for posting this!
I’m glad it was a hit!
These were good the night I cooked them, but even better the next night. The flavors had more time to soak into the tortilla and they tasted much better. I would suggest making them the day before you plan to serve them.
Best recipe I’ve tried in a while we used black beans instead of onions and it was to die for! Every one at dinner went back for seconds, my dad went back for thirds!! SO YUMMY!
I’ve made these enchillads for YEARS! I got the recipe off of sparkrecipes.com. They are called “shelly’s sour cream enchilladas” though. You should give proper credit.
A friend gave Teresa this recipe, but she never knew where she got it! I will definitely add the credit to the post. Thanks for sharing
What size can of cream of chicken are you using? Is it the condensed version similar to the small cans of Campbells? Also, have you ever had leftovers that you’ve reheated? There’s only two of us to enjoy this, so I want to make sure they reheat well for weekday lunches.
Cilantro and I don’t work well… What other herb/spice would complement the flavor of these well? Thank you for sharing these look really good!
I honestly, would just leave it out – I’ve forgotten it before and didn’t really miss it
Can I just say, thank you SO much for putting the main nutritional info at the bottom! I am on a Dr. mandated low-GI, low-fat diet (a bad delivery became a bad body for this mama), and this just looks too good not to make, but I was wrestling with guilt until I saw that this should be just fine. Thanks again!
Just made these tonight… they were GREAT! I used the Rotel that had the cilantro in it and that was really good… I see you used the one with Green chiles in the picture. Thanks for this great, easy recipe. I’m looking forward to eating the leftovers later in the week.
I make this a little different and add 1 can of seasoned black beans 1/2 the can of rotel to the chicken and cumin. I don’t cook the sour cream soup mixture and add the other half of the rotel to that…
I can’t wait to make these tonight. Do you think they’ll be OK if I make them tonight and refrigerate them overnight so we can have tomorrow? I think it might work.
“sandwiched between two dam paper towels” – hysterical!
My husband and I “fight” over the leftovers… so they are great the next day too! haha And I want to edit to DAMP but I think I should let it go at this point!
Do I have to cuss at my paper towels first? (Tortillas between “two dam paper towels”) LOL!
I substituted a can of enchilada sauce for the cream of chicken soup to cut down the fat even more and it was SO good!
Tried these once already with chicken, and today I am trying them with pork loin. I just baked it slowly at 250 for an hour, then used a fork to shred it. Then I followed the directions above. Super delish, and my husband can’t stop eating them!! Thanks Skinny Mom!
That sounds AWESOME! I’m trying this next week! Thanks!
Any suggestions of what the cilantro could be substituted with? I love the sounds of this recipe, but I HATE cilantro. But, I know that because cilantro is such a strong flavor it’s hard to find substitutes
Any suggestions would be appreciated!
I use dried cilantro as opposed to fresh, and hardly notice the taste of it – but I think if you just omitted it completely the enchiladas would still be great!
So I had a 9:30 pregnancy craving for cheese enchelidas and my fiance did not want to leave to I decided to try this recipe! I switched it up a bit because I didn’t have all these ingredients I used cream of mushroom soup a little less sour cream because I used some last night and I used spinach instead of meat because my unborn child dosnt seem to like the smell or look of any meat! Lmao I used rotell and added some minced roasted garlic and a little onion powder and chili powder! I am in heaven right now and refuse to share! I will def be trying sone different variations of this I’m thinking some eggplant would be good in it instead of the meat also!
I just wonder what would happed if i don’t have any “dam paper towels”? Should I just use what I have on hand and get them wet? LOL
Just being silly. I’m going to try this! Sounds yummy!
Tried your recipe in my last round of freezer cooking, check it out!
http://allgrownup2011.blogspot.com/2012/09/first-attempt-at-freezer-cooking.html
I’m very excited to make these tonight.The only change I’m making is that I swap out sour cream for plain fat free greek yogurt. Tastes the same as sour cream,I don’t even buy sour cream anymore. Also,no cilantro for me this time,forgot to buy it!! I’m sure my family is going to love this
Just made these. Substituted canned chicken for ease and omitted the cilantro. Absolutely delicious and I’m sure the leftovers heat up well. Looking forward to eating this again tomorrow for lunch. And probably again for dinner.
Great healthy recipe!
http://www.queenofcohabitation.com
Cooked tonight used all regular sour cream, soup the whole nine yards. cilantro and onions. Monterrey jack and cheddar. Awesome!
Awesome!! I used regular sour cream but fat free chix soup.
We are not fans of mild cheeses, so I used extra sharp cheese. Before putting the sauce on top I put a layer of pepper jack slices on top of enchiladas, then sauce, then sprinkle extra sharp on top of sauce.
I also mixed some cayenne pepper with the chix, rotel, onion, green chile mixture cuz we’re spicy like that!!
I am such a spicy-wuss. I will say – my husband adds red hot to a lot of what I make, so he would like the extra kick!
Making these Sunday (tomorrow) for a mealtrain delivery on Monday. Is it better to cook them completely and give warm-up directions, cook them half way and let them finish the cooking, or send over uncooked? Thanks for any advice!!
p.s. making a tray for us as well as husband doesnt enjoy yummy home-cooked food exiting the house!
I have made them before in the morning,refrigerated until dinner time, then just added a few more minutes to the cook time and they still tasted great!
Prepared this for dinner tonight and it was a hit! Both kiddos and hubby LOVED it! Thanks for sharing.
Glad they liked it!
I think this would be delicious with a little spinach and black or green olives added.
I think this would be delicious with black or green olives and some spinach added.
i LOVE olives, but nobody else in my family does – let me know how it turns out and I might sneak some in next time!
(I microwave them for 10 seconds sandwiched between two dam paper towels.) do they have to be dam paper towels…???
Made these tonight and the family loved them. I have a feeling that I’ll be making these often. I wonder is they freeze well? Would be great to take to a friend after surgery or a birth
I just love this recipe. It has been added to our favorite recipes. Do you have any more yummy recipes? I tweaked it a bit. I use 1/2 light sour cream 1/2 plain lowfat yogurt for the sauce. I microwave the soup and the sour cream/plain yogurt with the cilantro for 3 minutes. Turns out perfect every time. I just love love love this recipe!
Did anyone ever figure the PointsPlus Weight Watchers points on this? I tried to plug it into the recipe builder portion of the Weight Watchers website, but it was too difficult to find some of the ingredients.
This may be a silly question (but I am new to cooking) Do I cover the enchiladas with foil before putting them in the oven??
Is it neccessary to heat up the sour cream mixture since you have to bake it anyways? Ive made something similar and the recipe didnt say to heat up the sauce before you bake it.
I made these last night and substituted in fat free greek yogurt for the sour cream and YUMMY. The boyfriend was very impressed.
Made these last night an they were phenominal! I added 1/2 tsp cumin to the sour cream mixture and used 2% cheese. Soooooo darn good. My hubby ate the rest for lunch today.
okay dum question..do you use taco sized tortillas or burrito sized ones? For the people who trade out the sour cream for yogurt does it matter or taste different btwn greek or normal plain yogurt?? Just wondering never tried to substitute it before! Thank you!
These sound amazing! How many chicken breasts do you use for these? Thank you, also any idea how many WW points these are?
I just put it in my recipe builder on e tools and it came out to be 7 pts per servings. It could possibly less be less cause I could only find the low fat CoC soup with non fat milk. Also I used “tomato sauce with green chilies”
Can’t wait to try this.
Could you make and freeze them and then just make the sauce the day I decided to cook them?
I just made these last night for my hubby and I (without the cilantro because I was in a hurry and completely forgot to add it!). Even with the Rotel, this didn’t seem spicy at all which was slightly disappointing because I LOVE spicy. I added a chopped green pepper and green onions to the mix as well. It turned out pretty awesome! My husband LOVED them and we had leftovers for lunches today. Thanks for giving me another recipe to add to my frequents!
AWESOME!!! Made these last night and everyone in my family ate it and NO ONE complained (this is a HUGE deal for us, as my children are extremely picky eaters, and I am almost NEVER able to please them all with one dish)!! Adding these to our monthly menu!! THANK YOU!!!
These were so good! Definitely adding to the rotation! I like to add spinach and corn to the filling – yum!
Great idea!
Very easy-made them tonight. I bought one of those store bought already cooked rotisserie chickens from the deli section and used that instead of buying and cooking the chicken, because I was way too exhausted today after work and the grocery store (we all know how miserable grocery shopping can be. I followed everything exactly. Very filling. I was also going to try with greek yogurt but go figure my local store was out of plain. I will make this again! I can’t get over how simple it was, it tastes way more complicated.
I was just wondering if anyone had any success with freezing these enchiladas? And do you freeze them before or after cooking?
I am not sure what I am doing wrong. I have made these 2 times and each time the bottom of the enchilada is super hard. what can i do?
Andrea –
Are you spraying your baking dish with cooking spray? If yes, and they are still a getting hard, try putting a thin layer of the soup mixture in the bottom of the dish, then placing the rolled enchiladas on top of that – then top with the remaining mixture. Hope that solution works for you!
Love these! I make them all the time. I also like to mix it up with different Rotel mixtures. Marinating the chicken and adding lime and hot sauce in the chicken mix is great too.
Thanks for the recipe!
GREAT Idea about marinating the chicken, I’m going to try that next time too!
I made these enchiladas 1/1/2013 with lots of others things, by far these were the best I have ever made considering I make mexican food quite often, I omited some things and changed some ing., they were awesome the kids loved them, moist soft, just a great main course of course.
I changed the cream of chicken to mushroom, the rotel and green chilis I changed to homemade salsa verde, and I added fresh spinach to half of the chicken for the adults, everyone loved it.
For those of you wanting points plus amount. If you go to weightwatchers.com, you can put in your recipe and it will give you the pp per serving. That’s great especially if you change up the recipe. Also, what size tortillas are you using?
Found this recipe on Pinterest and just made them. Super easy and quick, and they were delicious! Really filling too! Thanks!
I just put all of these ingredients in the recipe builder on Weight Watchers and its 8 points per enchilada! Not so skinny!
It’s not going to be your 5 point entire meal – but if you are craving Mexican, this is a great alternative to the much more unhealthy south-of-the-boarder recipes you will find!
Delicious! I’ll be using the chicken filling for my tacos as well. Great recipe, easy to make, and great weeknight meal. Thanks!
I absolutely love these enchiladas!! I make it a little healthier by switching out the sour cream with greek yogurt and use a clean eating alternative for the cream of chicken soup.”S.O.S. Mix” I found this and the substitution ideas on Pintrest. Everyone I ever serve these to were SSOO impressed. I’m so glad you shared this recipe. THANK YOU!!
I just made these for dinner and they were so delicious! Thanks for the recipe!
Found this on Pinterest very yummy. But if your worried about the additives in fat free chicken soup I used unsalted chicken stock with cornstarch let it boil for a min or two and added Greek yogert. That is a trick I use for all “cream based” sauces that I don’t want all the extra calories for. It’s great!
These were fabulous. low WW points. My family loved them and I’ll be making them again for sure!
I made these tonight to celebrate 4 weeks of attending the gym and 10 lbs of weight loss. I paired it with Skinnygirl Margarita and wow! Awesome awesome awesome!! Thank you so much for sharing. A new skinny favorite!!
Congrats, Karen! That’s amazing!!! And so glad you liked them!!XO
I made this and used the low carb tortillas from target. After cooking, the tortillas became very rubbery and gooey. Although good my husband asked what it was supposed to be. Not sure what happened.
Do you know the fiber content?
I make these every week. When the shells get rubbery your not putting enough stuff inside them. I have shared this recipe with members from my gym. All I can say is YUM!
Aww thanks so much for sharing this recipe, Judy! So glad you love it – I do too!! XO
Thank you so much for this recipe. Delicious!!
Glad you liked it Kari! This is one of my fave SM recipes
So while making these I accidentally made the mistake of grabbing chicken broth out of my pantry instead of cream of chicken. I didn’t realize what I was doing until I poured it out into the sauce pan over the sour cream! Being a broke college student, I am not one for wasting any food- so I decided to go ahead and make it and see how it turns out. These enchiladas were still amazing! Even with my soupy sour cream sauce! I can’t wait to try making these again with all the right ingredients.
Amazing recipe.
So glad you liked them Stephanie!!
I made a modified version of this tonight and it was extremely tasty!! I didn’t have cilantro so I added extra green chillies to the sour cream sauce mixture, and I also added dried onion flakes, garlic, salt and pepper to it as well. In the chicken mixture i added some chilli powder, crushed red pepper flakes, cumin, paprika, garlic, salt, and pepper and even some medium salsa for some added heat moisture and heat. It was delish!!!
So glad you liked it Amanda! I add some extra heat to mine as well and LOVE it!!
I made these tonight and were devoured in minutes by my husband and Me! My husband is quite the snob when it comes to enchiladas and wasn’t too sure about these ones, especially after mentioning the recipe was a “skinny” version of his favorite. Well, he loves them and wants me to make more tomorrow! This is our new favorite dinner!
So glad you liked them Kira! They have always been a SM favorite!!!
Thanks for the pics of all the ingredients etc. So helpful!
thanks! hope you enjoy the recipes!
These are burritos, not enchiladas. Enchiladas are made with corn tortillas which are low in calories and fat.
Awesome recipe!!!! Absolutely loved it!!!! It was hard to stop after just one!!! So glad I came across this recipe and your website on Pinterest! I’m always in search of yummy low fat recipes, can’t wait to try out your other recipes! I seasoned chicken with salt, black pepper, cumin and chili powder for a little bit of a kick. I love fresh cilantro, so I added twice the amount that was called for. We are not big fans of green chiles, so I left those out. Turned out fantastic!!! Thank you so much for sharing this recipe, it’s definitely my new favorite!!!!
So glad you liked it Michele! It seems to be a fan favorite! Thanks for stopping by SM to comment
Have a great night, XO!
Delicious! My husband says to keep this recipe! I used regular tortillas and it made 10. That is the only change I made. Thanks for the recipe!
I made these for dinner tonight and they are OMG Good!!! I cooked my chicken the night before in he crock pot and reheated the next day as recipe described. Topped with a little lettuce and tomato. This is the first of many (many, many, many…..) of your recipes I plan to try! Thanks!!!
Found these on Pinterest…omg so good. My only question is, what are your suggestions for reheating? I would love to bring these with me to work for tomorrow’s lunch, but I’m not sure how they would fare being reheated in the microwave.
Just made these last night and they were delicious. I actually shredded a rotisserie chicken I had picked up, I also used half greek yogurt in place of the sour cream, and I like the idea of the corn tortillas to bring the calorie/fat count down a little more. Wonderful!
Mmmmm… this looks like HEAVEN!! I will definitely try this out soon!
LOVED these! Made them for lunch today for myself and a girlfriend, with corn tortillas… she went back for seconds!! YUMMY! && Thank you. I’m glad I found your foodie site <3 – Fellow Foodie / Weight Watcher
At 7 points per serving, I am not sure how “skinny” this is. Don’t get me wrong, it looks delicious and mine are in the oven now, but having calculated that I can only eat one…and my tortillas aren’t low carb so mine are even more. With 2T of filling…I am going to be hungry unless I eat 2-3…and at 7 points, that’s a whole meal worth. Yikes!!
I was wondering what size tortillas you used.. The package I have says medium so they are basically 6 1/2 inches in diameter.. And I have tons of the chicken mixture and sauce left so I assume I did something wrong??
Glad you liked them!!
I made this recipe tonight…It was outstanding…thank you for sharing.
So glad you liked it Larry! Thanks for taking the time to comment