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Creamy Chicken Enchiladas




Source of Recipe


magnolia lane at rc and Suamomi~EDC~2001


List of Ingredients




2 lbs boneless skinless chicken breasts
1/2 cup fat free shredded Cheddar cheese
8 fat free tortillas
14 1/2 oz. can low fat cream of chicken soup
4 oz. chopped green chilies
1 cup fat free sour cream



Recipe



Preheat oven to 350º.

Lightly spray 9 x 13 baking dish with non-fat cooking spray. Place chicken breasts in a large soup pot or Dutch oven and cover with water. Bring water to a boil over high heat; reduce to medium-high and cook 25 to 30 minutes, until chicken is tender and cooked through.

Remove chicken from pot and cool slightly. Shred chicken or cut into small chunks and place in a medium bowl. Toss with cheddar cheese. In a small bowl, combine soup, chilies, and sour cream and blend well. Divide chicken mixture evenly among tortillas and roll up. Place seam-side down in prepared pan. Pour soup mixture over tortillas and sprinkle with extra cheese if desired.

Bake in preheated oven 25 to 30 minutes, until cheese is melted and enchiladas are heated through. Enchiladas can be prepared in advance and frozen without soup mixture. Top with sauce just before baking.