16 oz boneless skinless chicken breasts, cooked and shredded (about 2.5 cups shredded chicken)
8 oz light sour cream
1/4 cup skim milk
10 ¾ oz can Campbell’s® Healthy Request® Cream of Chicken Soup
1 Tbsp fresh cilantro, chopped
10 oz can Rotel Diced Tomatoes and Green Chilies
1 cup onion, diced
8 – 8” Flour Tortillas
1/2 cup reduced-fat Mexican shredded cheese
4.5 oz can diced green chilies
In a saucepan, mix together sour cream, soup, milk and cilantro. Heat through and set aside. (This will boil 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 chilies in a pan sprayed with cooking spray.
Heat until onions are transparent.
Warm the tortillas until flexible. (I microwave them for 10 seconds sandwiched between two damp paper towels.)
Fill each tortilla with about 2 Tbsp of the chicken mixture.
Roll the tortilla up and place seam side down (or they will unravel) in an 8×11 dish sprayed with cooking spray.
Pour/spread the sour cream sauce over enchiladas and top with cheese.
Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.