Light sour cream chicken enchiladas

Light sour cream chicken enchiladas
Light sour cream chicken enchiladas

PREP TIME

25

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12

    fat free flour tortilla's

  • 1 1/2

    cups chicken breast--cooked and chopped

  • 8 oz. container nonfat plain yogurt

  • 8 oz. container light sour cream

  • 1/4

    c. green onions--sliced

  • 10 oz. can fat free cream of chicken soup

  • 4 1/2 oz. can chopped grean chiles, undrained

  • 1

    cup cheddar cheese--reduced fat, shredded

Directions

1. Heat oven to 350. Combine sour cream, yogurt, soup and chiles. Mix well. Spoon about 3 Tbsp. sour cream mix down center of each tortilla. 2. Reserve 1/4 cup of the cheese. Sprinkle tortillas with remaining cheese, chicken and onions. Roll up. Place in ungreased 13/9 baking dish. Spoon remaining sour cream mix over tortillas. cover with foil 3. Bake at 350 for 30-35 minutes or until hot and bubbly. 4. Uncover, sprinkle with reserved 1/4 c. cheese. 5. Bake uncovered for an additional 5 min. or until cheese is melted. If desired, garnish with shredded lettuce and chopped tomatoes.

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