10 ounce canned tomatoes diced with green chile peppers such as ro*tel® canned
2 cups colby-pepperjack cheese shredded divided
10.8 ounce cream of chicken soup reduced-fat canned
8 flour tortillas
1 tablespoon cilantro leaves fresh chopped
4 ounce chiles diced green canned
1 cup onion chopped
1 cup meat from a rotisserie chicken shredded cooked to taste
16 ounce cup heavy whipping cream fat-free sour
Equipment
frying pan
sauce pan
oven
baking pan
microwave
Directions
Mix sour cream, cream of chicken soup, and cilantro in a saucepan over medium heat; cook, stirring occasionally, until heated through, 3 to 5 minutes.
Remove from heat.
Spray a large skillet with cooking spray; add tomatoes with green chile peppers, chicken, onion, and green chiles. Cook and stir mixture over medium heat until onion is transparent, 5 to 10 minutes.
Place tortillas on a microwave-safe plate; heat in the microwave until warm and flexible, about 10 seconds.
Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11-inch baking dish with cooking spray.
Spoon 2 to 3 tablespoons chicken mixture down the center of each tortilla; sprinkle filling with about 1 tablespoon Colby-pepperjack cheese.
Roll each tortilla around the filling and place seam side down into the prepared baking dish. Top tortillas with sour cream sauce; sprinkle remaining cheese over sour cream layer.
Bake in the preheated oven until sauce is bubbling and cheese is melted, 25 to 30 minutes.
