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Light Sour Cream Chicken Enchiladas




Source of Recipe


Pillsbury and Family. com


List of Ingredients




(8-oz.) container light sour cream
1 (10 3/4-oz.) can condensed 99%-fat-free cream of chicken soup with 1/3 less salt
1 (4-oz.) can diced green chiles
12 (6 or 7-inch) white corn or flour tortillas
4 oz. (1 cup) shredded 1/3-less-fat cheddar cheese
1 1/2 cups chopped cooked chicken
1/4 cup sliced green onions



Recipe



1. Heat oven to 350° F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. In medium bowl, combine sour cream, yogurt, soup, and chiles; mix well.
2. Spoon about 3 tablespoons sour cream mixture down center of each tortilla. Reserve 1/4 cup of the cheese; sprinkle tortillas with remaining cheese, chicken, and onions. Roll up; place in sprayed dish. Spoon remaining sour cream mixture over tortillas. Cover with foil.
3. Bake for 25 to 30 minutes or until hot and bubbly. Remove foil; sprinkle with reserved 1/4 cup cheese. Bake uncovered for an additional 5 minutes or until cheese is melted. If desired, garnish with shredded lettuce and chopped tomatoes.