Sour Cream Chicken Enchiladas

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 2 cups chicken breasts, cooked and shredded (i always substitute with 2 9oz. boxes of tyson time trimmers southwestern chicken breasts strips, re)
• 1 (10 3/4 ounce) can fat-free cream of chicken soup
• 3/4 cup skim milk
• 1/3 cup scallion, chopped
• 1 tablespoon fresh ground pepper (to taste)
• 1 (4 ounce) can diced green chilies
• 1 cup fat free sour cream
• 10 fat free tortillas (i use buena vida brand)
• 2 cups low-fat monterey jack pepper cheese (i use sargento's light 4 cheese mexican shredded cheese)

Recipe

• 1 heat oven to 350°f.
• 2 bring soup, milk, scallions and pepper to boil.
• 3 remove from heat.
• 4 add green chilies and sour cream and set aside.
• 5 in a 9x13 pan, spray lightly with fat free oil (like pam), pour enough of the soup mixture into the pan to cover the bottom.
• 6 set remaining soup mixture aside.
• 7 take one tortilla, spread chicken and a small amount of cheese down the middle.
• 8 roll and place into pan.
• 9 repeat until tortillas are gone.
• 10 pour rest of soup mixture over the top of the tortillas and spread any remaining cheese over the top.
• 11 bake uncovered for 30 minutes at 350°f.