Creamy Chicken Enchiladas

By Stina

My family loves to eat this and I like that it's so simple to make. By using low and no fat ingredients you can make this healthier without sacrificing any of the flavor.

Ingredients

• 1 1/2 lbs chicken breasts
• 1 (4 ounce) can green chilies
• 1 (10 ounce) can green enchilada sauce
• 1 (10 ounce) can fat-free cream of mushroom soup
• 1 (4 ounce) can sliced black olives
• 1 (4 ounce) can sliced mushrooms
• 4 ounces fat free cream cheese, cubed
• 2 cups shredded low-fat Mexican cheese, divided
• 10 flour tortillas

Preparation

Step 1

Directions:

1 Slice and brown chicken breasts in a large skillet until no longer pink.

2 Add the green chiles and cubed cream cheese.

3 Stir together until cheese melts, add black olives and mushrooms.

4 Combine the enchilada sauce and mushroom soup in a separate bowl, add half to the chicken mixture.

5 Heat through and remove from heat.

6 Spray a 9x13 dish with non-stick.

7 Spread about 3 tablespoons of the sauce mix in the bottom of casserole dish.

8 Spoon chicken mixture into tortillas, dividing evenly between all of them.

9 Using 1 cup of the shredded cheese, add to each tortilla.

10 Roll each tortilla and place in dish, seam side down.

11 Top tortillas with remaining sauce-soup mix and 1 cup shredded cheese.

12 Bake at 350 for 30 minutes.