1 can fat free cream of chicken soup
1 tbsp. fresh chopped cilantro (1/2 tbsp dried)
2 1/2 cups cooked shredded chicken breast
1 can Rotel
1 c chopped onions (optional)
8 low carb tortillas
1 c shredded pepper jack and colby cheese blend
1 can diced green chiles
In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside. Combine the chicken, rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent.
Fill each tortilla with chicken mixture and sprinkle some cheese on top. Roll the tortilla up and place seam side down in a 9x11 dish sprayed with cooking spray. Pour/Spread the sour cream sauce over enchiladas. Top with the remaining cheese
Bake at 350°F for 30 minutes until bubbly and cheese is melted. I topped mine with green onions and served with Mexican rice.
Original recipe found here.