Makeover Chicken Cheese Enchiladas

By dette

This made-over recipe features all the cheesy, savory goodness of the original in a much lighter form. Now Diane Witmer's family in Spencer, Wisconsin can enjoy these enchiladas for dinner with all the taste, but none of the guilt!

Ingredients

• Ingredients
• 1-1/2 cups (12 ounces) reduced-fat sour cream
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 1 can (4 ounces) chopped green chilies
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 4 cups cubed cooked chicken breast
• 1 cup (4 ounces) shredded reduced-fat Monterey Jack or Mexican cheese blend, divided
• 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
• 12 fat-free flour tortillas (6 inches), warmed
• 4 green onions, thinly sliced

Preparation

Step 1

Directions
In a large bowl, combine the sour cream, soup, chilies and olives. Set aside 1-1/2 cups for topping. Add the chicken, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese to remaining soup mixture.
Spoon about 1/3 cup chicken mixture down the center of each tortilla; roll up tightly. Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Top with reserved soup mixture.
Bake, uncovered, at 350° for 35 minutes. Sprinkle with remaining cheeses; top with onions. Bake 10-15 minutes longer or until cheese is melted. Yield: 6 servings.