3 chicken breasts
1 fat free cream of chicken soup
1/2 cup fat free sour cream
1 can rotel
1 cup chopped onion
1.5 cup fresh mushrooms
6 whole wheat tortillas
6 wedges skinny cow cheese
Cook and shred chicken (I fry mine in a pan with olive oil cooking spray). Layer laughing cow cheese, mushrooms, onions, and chicken in a tortilla. Roll and place seam side down in a 9x13 baking dish. Repeat for all 6 tortillas. Mix together rotel, soup, and sour cream. Pour over tortillas. Bake for 25 minutes.
If you're less worried about calories, you can add 1 cup shredded cheese to the top of the enchiladas and bake an extra 5 minutes. Yum!
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