For those who have been asking: Sour Cream Cheese Chicken E

I've had some MFP peeps asking for the recipe for my Sour Cream Cheese Enchiladas, which I can make for 116 calories per enchilada. This is based on the following ingredients producing two pans of rolled enchiladas, 14 per pan (28 total).

Ingredients:

(2) large cans canned chicken
White corn tortillas
(2) cans mild green chile enchilada sauce
(1) package of 1/3 less fat cream cheese
(1) can Cream of Chicken soup
(1) small container reduced fat Sour Cream
2/3 cup shredded 2% Colby Jack cheese
Paprika


Enchilada filling:

* In a mixing bowl, combine the chicken, softened cream cheese, and 1 can green chile enchilada sauce
* Heat white corn tortillas in microwave to soften, or they won't roll
* Spoon 1 tbsp of filling onto an edge of a tortilla and roll; place in pan

Enchilada sauce:

* After all of the enchiladas have been rolled, use same mixing bowl (the remnants go into the sauce well) and combine sour cream, cream of chicken soup, and 1 can green chile enchilada sauce (if it is too thick, mix in a dash of milk to thin out a bit)
* Pour sauce over enchiladas, as heavy or light as you want
* Sprinkle 1/3 cup of cheese on top of each pan of enchiladas/sauce
* Sprinkle Paprika lightly over cheese (for color)

Bake at 350 degrees until all cheese is melted and edges are barely golden - about 20 minutes or so.

Enjoy!