Creamy Chicken Enchiladas

By pavaldez

Ingredients

• 1 (10 oz) can cream of chicken soup
• 1 cup light sour cream
• 1 (4 oz) can diced green chilies
• 8 (8-inch) tortillas
• 2 cups shredded cooked chicken
• 1/2 cup plus 2 tablespoons shredded cheddar cheese
• 2 tablespoons low-fat milk
• 1/2 cup diced green onions

Details

Servings 8

Preparation

Step 1

1. Preheat the oven to 350 degrees. Spray a 13 x 9 inch 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 fat 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 tortillas.

5. Add the milk to the remaining sup mixture and spread over the enchiladas. Sprinkle the remaining2 tablespoons of the cheese and the green onions over the top. Cover and bake for 30 minutes.