Cheesy Chicken Enchiladas (low carb)

Cheesy Chicken Enchiladas

Ingredients:

1lb boneless/skinless chicken breasts
1 packet of taco seasoning
1 can of Cream of Chicken soup
1 16 oz. container of light sour cream
1 can rotel tomatos w/chilies (mild)
1 can of enchilada sauce (mild)
1 8 oz.package of light cream cheese
1 package of shredded cheddar jack Mexican blend cheese
1 package of Mission carb balance whole wheat flour tortillas

Directions:

Pre-heat oven to 350

Dice uncooked chicken breast and place in a baggie with 1packet of taco seasoning. Shake and mix well and set aside.

In a large bowl, mix together cream of chicken soup, sour cream, rotel, cream cheese, ½ can of enchilada sauce, and ½ package of cheddar jack Mexican blend cheese. Set aside 1 ½ cup of mixture.

In a skillet, cook the diced chicken breast in olive oil until just cooked (do not overcook). Add chicken to filling mixture.
In a 9x13 baking dish, pour ½ can of enchilada sauce to cover the bottom of the dish.

Spoon mixture onto tortillas and roll up enchilada style, placing each enchilada into the baking dish, seam-side down.

Tightly place enchiladas side by side until the dish is full (about 6-8 enchiladas)

Cover the top with the remaining 1 ½ cup of filling mixture.

Use the remaining ½ package of cheese to sprinkle over the top and cover with aluminum foil.

Bake covered at 350 for 35-40 minutes.

Uncover mixture and bake for an additional 10 minutes uncovered or until cheese is melted.