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Main Dish: CREAMY CHICKEN ENCHILADAS
CREAMY CHICKEN ENCHILADAS

1 small onion chopped

1 can (10 3/4 oz) reduced fat cream of chicken soup

1 can (10 oz) diced tomatoes and green chilies undrained

8 oz fat free sour cream

4 oz shredded reduced fat cheddar cheese

4 oz part skim shredded mozzarella cheese

6 fat free tortillas (or ones that are 2 points each)

2 cups cubed cooked chicken breast

In skillet or saucepan coated with cooking spray, sauté onion until tender. Remove from heat and add soup, tomatoes, sour cream, 3/4 cup cheddar, 3/4 cup mozzarella and mix well. Place 3 TBS on each tortilla and top with 1/3 cup chicken. Roll up tightly. Place seam side down in 13 by 9" baking dish coated with cooking spray. Top with remaining soup mixture and sprinkle with remaining cheeses. Bake uncovered at 350 for 20-25 minutes or until heated through.

6 servings at 7 points each

cblessum on 8/2/2007