Tonight was enchilada night, but this time I made them with whole wheat tortillas. The ww does change the texture a bit (the tortillas are a bit harder when baked then reg tortillas), but I thought it was good. Nina loved these which was a bit surprising for a 2 year old.:)
Sour Cream Chicken Enchiladas
3-4 chicken breasts cooked and cubed, or the good meat from a rotisserie chicken cubed
2 cans cream of chicken soup (this is obviously not an authentic enchilada recipe)
1 can diced green chilies
2 cups sour cream
1 pkg. whole wheat tortillas (or regular tortillas)
shredded cheddar cheese
Mix soup, chilies, about 2 cups shredded cheese, and sour cream. Put a big dollop of sauce on a tortilla, add some chicken and roll up. Put in the bottom of a non-stick sprayed 9x13 and repeat till the pan is all filled up. Spread remaining sauce over tortillas. Cover with foil and bake at 350 for 45 minutes. Remove foil, sprinkle with cheese and bake uncovered for about 5 minutes. Serve with salsa.
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