Low-Fat Sour Cream Chicken Enchiladas

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.