Lite Chicken Enchiladas

Name: Lite Chicken Enchiladas
Ingredients: 1 (8 oz.) container lite sour cream; 1 (10 3/4 oz.) can Healthy Choice cream of mushroom soup; 1 (4 oz.) can green chilies, diced; 12 (6-inch) low-fat flour tortillas; 1 1/2 c. cooked chicken, chopped; 1 (8 oz.) container plain nonfat yogurt; 1 c. reduced-fat Cheddar cheese, shredded; 1/4 c. green onions, sliced; nonstick cooking spray

9 ingredients

1 steps

Ingredients

1 (8 oz.) container lite sour cream
1 (10 3/4 oz.) can Healthy Choice cream of mushroom soup
1 (4 oz.) can green chilies, diced
12 (6-inch) low-fat flour tortillas
1 1/2 c. cooked chicken, chopped
1 (8 oz.) container plain nonfat yogurt
1 c. reduced-fat Cheddar cheese, shredded
1/4 c. green onions, sliced
nonstick cooking spray

Directions

1

Spray 13 x 9-inch baking dish with cooking spray. In medium bowl, combine sour cream, yogurt, soup and chilies and mix well. Spoon 3 tablespoons sour cream mixture down center of each tortilla. Reserve 1/4 cup Cheddar cheese. Add cheese over mixture in each tortilla. Roll and place in baking dish, seam down. Spread remaining sour cream mixture over tortillas. Cover and bake for 25 to 30 minutes in a 350° oven. Remove foil and sprinkle with reserved cheese. Bake, uncovered, 5 minutes. Serve on top of shredded lettuce and chopped tomatoes with 1/2 cup salsa per person. Serves 6.