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    Makeover Chicken Cheese Enchiladas


    Source of Recipe


    Diane Witmer

    List of Ingredients




    1 -1/2 cups ; (12 ounces) reduced-fat sour cream
    1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup undiluted
    4 ounces chopped green chilies
    1 can (2-1/4 ounces) sliced ripe olives, drained
    4 cups cubed cooked chicken breast
    1 cup (4 ounces) shredded reduced-fat Monterey Jack or Mexican cheese divided
    1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
    12 fat-free flour tortillas (6 inches), warmed
    4 green onions thinly sliced

    Recipe



    In a large bowl, combine the sour cream, soup, chilies and olives. Set aside 1 1/2 cups for topping. Add the chicken, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese to remaining soup mixture.

    Spoon about 1/3 cup chicken mixture down the center of each tortilla; roll up tightly. Place seam side down in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Top with reserved soup mixture.

    Bake, uncovered, at 350° for 35 minutes. Sprinkle with remaining cheeses; top with onions. Bake 10-15 minutes longer or until cheese is melted. Yield: 6 servings.

 

 

 

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