CHEESY CHICKEN ENCHILADAS

By Dglmedia

Makes: 8 enchiladas
Preparation time: 15 minutes
Cooking time: 25 minutes

Ingredients

• 2 1/2 cups chopped cooked (leftover) chicken breast
• 8 ounces reduced-fat 4 cheese Mexican blend cheese
• 1 2/3 cups plain low-fat yogurt
• 1/4 cup melted buttery spread (such as Smart Balance)
• 1/4 cup chopped onion
• 1 teaspoon minced garlic
• 1/4 teaspoon freshly ground black pepper
• 1 (10 3/4-ounce) can condensed reduced-fat cream of chicken soup (such as Healthy Request)
• 1 (4- or 4.5-ounce) can drained chopped green chilies
• 8 (8-ounce) fat-free whole-grain flour tortillas
• 1/2 cup finely shredded 50 percent reduced-fat sharp cheddar cheese
• 1/4 cup chopped green onions

Preparation

Step 1

Heat oven to 350 degrees. Combine first 9 ingredients in a large bowl (chicken through chilies). Remove 1 cup chicken mixture; set aside. Place about 1/2 cup remaining mixture in each tortilla; roll. Place seam side down in a 9-by-13-inch baking dish coated with cooking spray. Spread reserved 1 cup chicken mixture over enchiladas. Cover; bake 20 minutes. Uncover; sprinkle with cheese and green onions. Bake 5 more minutes or until cheese melts. (Adapted from "Cooking Light Comfort Food," Georgia Dodge, editor; Oxmoor House, $24.95.)