Chicken enchiladas (white sauce)

By barbsjustagirl

An enchilada (roll-up) with a creamy white sauce. Taste of Home.

Ingredients

• 2-1/2 cups cubed cooked chicken breast
• 1-1/2 cups (12 ounces) low-fat sour cream, divided.
• 3 tsp. taco seasoning, divided
• 1 can (10-3/4 oz) low-fat, low sodium condensed cream of mushroom soup, divided
• 1-1/2 cups (6 oz) shredded low fat cheddar cheese, divided
• 1 small onion, chopped
• 1/2 cup salsa
• 1/4 cup sliced black olives
• 6 flour tortillas (7 inches)

Details

Servings 6

Preparation

Step 1

In a bowl combine chicken, 1/2 cup sour cream, 1-1/2 tsp. taco seasoning, half of the soup, 1 cup cheese, onion, salsa and olives.
Place 1/3 cup filling on each tortilla. Roll up and place seam side down in a greased 13x9x2 inch baking dish.

Combine remaining sour cream, taco seasoning and soup; pour over tortillas. Cover and bake at 350 degrees for 30 minutes or until heated through. Sprinkle with remaining cheese, if desired.

Serve with shredded lettuce and chopped tomatoes. Top with additional salsa if desired.