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Ingredients: 1 package Fat-free tortillas 1 tablespoon margarine 1/2 cup chopped onion 1 fresh garlic clove, minced One, 4-ounce can diced green chilies, drained 1/2 cup nonfat sour cream One, 10-3/4 ounce can of fat- free condensed cream of chicken soup 1-1/2 cups cubed, cooked chicken breast without skin 1 cup (4 ounces) reduced fat shredded cheddar cheese 1/4 cup skimmed milk Garnish with shredded lettuce and chopped tomato if desired Directions: Remove tortillas from refrigerator; set aside. Heat oven to 350-degrees. In a non-stick skillet, melt margarine. Cook onion and garlic until tender. Stir in green chilies, sour cream and soup; mix well. Reserve 3/4-cup of the sauce; set aside. Stir in chicken and 1/2-cup cheese to remaining sauce in skillet. Warm tortillas according to package directions. Fill the tortillas with the chicken mixture and roll up. Place tortillas seam side down in ungreased 12 x 8-inch baking pan. In a small bowl, combine reserved sauce and the milk; spoon over rolled tortillas. Top with remaining 1/2-cup cheese. Bake for 30 to 35 minutes or until bubbly. Recipe makes eight to ten enchiladas. Nutrition information per enchilada: Calories: 397 Fat: 9.6g Calories from fat: 21-percent |