Chicken Enchiladas

Ok, so I'm going to start this one by letting you know that I started with a recipe, which I will give you, but it didn't work out as planned exactly, so I'll let you know how it changed as I made it. This recipe is from a church cookbook...

Easy Chicken Enchiladas

Ingredients
*1 1/2 lb cooked chicken breast, shredded or cubed
*1 family size can cream of chicken soup
*1 (16 oz.) sour cream
*1 small can Ro-Tel, drained
*2 c. shredded Monterey Jack cheese
*8-10 flour tortillas

Instructions
Mix soup, sour cream, and Ro-Tel together. Divide chicken equally among flour tortillas. Place a heaping tablespoon of soup mixture over chicken, sprinkle some cheese in and roll up. Place in greased 9x11 inch baking dish. Pour remaining soup mix over all and sprinkle with remaining cheese. Bake at 350 degrees for 25 minutes, or until heated through and cheese is melted.

What I did...
*I shredded the chicken breast
*I sprinkled the shredded chicken with some taco seasoning (a suggestion from a friend)
*I used fat free sour cream
*I forgot to drain the ro-tel... oops!
*I also forgot to add cheese to the inside of the enchiladas... oops again!
*I had a LOT of cheese and "soup mixture" left... I only used about 2/3 of each, but I also only had enough chicken for 6 tortillas... I think if I had more chicken, I would have been able to make enough enchiladas to use the rest(??)
*I topped with homemade salsa.
*I added green chiles to the soup mixture because I love them!

It was very yummy. It was about 500 calories per serving, which is better than you can get at most restaurants, but I think I can get it down a little more... We shall see! I'll let you know how that goes next time I make them. I am going to attempt to freeze a couple of the left overs because I know I don't want to eat (even yummy) enchiladas for the next week straight.  Try them, they're yummy! (did I say that already?)