Low-Fat Sour Cream Chicken Enchiladas

Ingredients

• 1 container fat-free sour cream , 16 ounce
• 1 can condensed reduced-fat cream of chicken soup , 10.5 ounce
• 1 tablespoon chopped fresh cilantro , Optional
• cooking spray , such as Pam®
• 1 can diced tomatoes with green chile peppers , 10 ounce
• 1 cup shredded cooked chicken , or more to taste
• 1 cup chopped onion , Optional
• 1 can diced green chiles , 4 ounce
• 8 flours tortillas , 8 inch
• 2 cups shredded Colby-pepperjack cheese , divided

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x11-inch baking dish with cooking spray.

4. 4

   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.

5. 5

   Bake in the preheated oven until sauce is bubbling and cheese is melted, 25 to 30 minutes.