Creamy Chicken Enchiladas

By JeanCook

Ingredients

• 1 10 ounce can reduced-fat, reduced-sodium cream of chicken soup.
• 1 cup light sour cream
• 1 4 ounce can diced green chilies
• 8 8-inch reduced-carbohydrate, hig-fiber tortillas
• 2 cups chopped or shredded cooked chicken
• 1/2 plus 2 tablespoons shredded reduced-fat cheddar cheese (or mexican blend)
• 2 tablespoons low-fat milk
• 1/2 cup diced green onions

Preparation

Step 1

1 Preheat the oven to 350 degrees. Spray a 13x9 in baking pan with cooking spray.
2 In a medium bowl, mix together the soup, sour cream and green chilies.
3 Warm the tortillas by wrapping them in a towel and placing them in the microwave at 50 percent power for 2 minutes
4 Place 1 tortilla on a flat surface (keeping others covered) and spread 2 tablespoons of the soup mixture down the center of the tortilla. Spread 1/4 cup of the chicken over the soup mixture and sprinkle with 1 tablespoon of the cheese. Roll the tortilla around the filling (enchilada style) and place into the baking pan, seam side down. Repeat with the rest of the torillas.
5 Add the milk to the remaining soup mixture and spread over the enchiladas. Sprinkle the remaining 2 tablespoons of the cheese and the green onions over the top. Cover and bake for 30 minutes.