light sour cream enchiladas

By JaimeDancer

from pillsbury.com

Ingredients

• 1 container (8 oz) reduced-fat sour cream
• 1 container (8 oz) plain fat-free yogurt
• 1 can (10 3/4 oz) condensed 98%-fat-free cream of chicken soup with 30% less sodium
• 1 can (4 oz) chopped green chiles, undrained
• 12 white corn or flour tortillas (6 or 7 inch)
• 1 cup shredded reduced-fat Cheddar cheese (4 oz)
• 1 1/2 cups chopped cooked chicken
• 4 medium green onions, sliced (1/4 cup)
• Shredded lettuce, if desired
• Chopped tomatoes, if desired

Details

Servings 6

Preparation

Step 1

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In medium bowl, mix sour cream, yogurt, soup and chiles.

Spoon about 3 tablespoons sour cream mixture down center of each tortilla. Reserve 1/4 cup of the cheese; sprinkle tortillas with remaining cheese, chicken and onions. Roll up; place in baking dish. Spoon remaining sour cream mixture over tortillas. Cover with foil.

Bake 25 to 30 minutes or until hot and bubbly. Sprinkle with reserved 1/4 cup cheese. Bake uncovered 5 minutes longer or until cheese is melted. Garnish with shredded lettuce and chopped tomatoes.