Makes 10 enchiladas. Points per serving: 3.3
3 chicken breasts (skinless)
1 can cream of chicken 98% fat free soup
5 tablespoons of fat free sour cream
16 oz. jar of salsa
Package of 10 fat free (or reduced fat) flour tortillas (the small ones)
1 can of diced green chilies
1 large onion, diced
1 cup fat free mild cheddar cheese
Cook and shred chicken in pan. I season my chicken with a little salt, pepper, garlic powder, and chili powder. Add the jar of salsa, can of green chilies, and diced onion - and simmer. While those are simmering, in a smaller bowl, combine the cream of chicken soup and sour cream.
Take about 6 tablespoons of the soup mixture and add to the chicken and salsa mixture. Mix well. Spray casserole dish with Pam (or any similar spray). Individually roll each enchilada up and place seam down in the pan. If I have any of the chicken mixture left, I spread it on top of the enchiladas.
Pour the remaining soup mixture over the top of the enchiladas. Sprinkle cheese on top.
Bake at 350 degrees until cheese is melted. Makes 10 enchiladas.
cblessum on 6/16/2007