Recipe

Chicken Enchiladas Recipe

Add Step-by-Step Photos	Fluffy24 / All my dishes 1 year, 4 months ago These enchiladas are a lighter version of the traditional recipe, but still has the cheesy, savory goodness. Prep:25m Cook:45m Servings:6	Fluffy24
	delicious low fat version

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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

1 can (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 blend, divided

1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided

12 fat-free flour tortillas (6 inches), warmed

4 green onions, thinly sliced

Directions

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 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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