Low-Fat Chicken Enchiladas
1 pkg. fat-free tortillas, large ones (usually 10 to pkg.)
1 T. margarine (or cooking spray)
1/2 C. chopped onion
1 fresh garlic clove, minced
1 (4 oz.) can diced green chilies, drained
1/2 C. nonfat sour cream
1 (10 3/4 oz.) can fat free condensed cream of chicken soup
1 1/2 C. cubed, cooked chicken breast (without skin)
1 C. (4 oz.) reduced fat shredded Cheddar cheese
1/4 C. skim milk
Remove tortillas from refrigerator; set aside.
Preheat oven to 350 degrees F.
In non-stick skillet, melt margarine. Cook onion and garlic until
tender. Stir in green chilies, sour cream and soup; mix well. Reserve
3/4 C. sauce; set aside. Stir in chicken and 1/2 C. cheese to remaining
sauce in skillet. Warm tortillas according to pkg. directions. Fill
tortillas with chicken mixture; roll up. Place seam side down in
ungreased 12 X 8 baking dish. In small bowl, combine reserved sauce and
milk; spoon over rolled tortillas. Top with remaining 1/2 C. cheese.
Bake 30-35 minutes or until bubbly. Makes 8-10 enchiladas.