Ingredients
Yield: 4 servings
Serving Size: 2 enchiladas
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” La Tortilla Factory Smart & Delicious™ Low Carb, High Fiber Tortillas
1/2 cup reduced-fat Mexican shredded cheese
4.5 oz can diced green chilies
Preparation
