Chicken Enchiladas

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 12 corn tortillas
• 4 ounces reduced-fat cream cheese
• 1 tablespoon nonfat milk, plus
• 1 cup nonfat milk (divided)
• 1 teaspoon ground cumin
• 4 cups chopped cubed cooked chicken breasts
• 1/2 cup chopped green onion
• 1 teaspoon olive oil
• 1/4 cup diced tomato
• 1 can reduced-fat cream of chicken soup (undiluted)
• 1 cup fat free sour cream
• 2 jalapeno peppers, chopped and seeded (optional)
• 1/4 teaspoon cayenne pepper
• 1/2 cup low-fat cheddar cheese
• 1/4 cup chopped green onion, to sprinkle on top

Recipe

• 1 warm tortillas up by wrapping them in foil and heating at 350° f for 3-5 minutes.
• 2 keep wrapped and set aside.
• 3 continue to preheat oven at 375° f.
• 4 in a large bowl mix cream cheese, 1 tbl.
• 5 of milk, and cumin until smooth, then add chicken to mix.
• 6 sautee green onions in olive oil until tender and add to chicken mixture.
• 7 in another bowl combine soup, sour cream, jalapenos, cayenne, and milk (1 cup).
• 8 mix well and and add 1/4 cup soup mixture to chicken mixture and stir.
• 9 spray a large baking pan with no stick cooking spray.
• 10 place@ 1/3 cup of chicken mixture in each tortilla, roll up and place seam side down in large baking pan.
• 11 top with remaining soup mixture.
• 12 cover with aluminum foil and bake for 30 minutes at 375° f.
• 13 uncover and sprinkle with cheese, remaining green onion, and tomato and bake 5 minutes longer or until cheese is melted.
• 14 *youcan substitue mild green chile for jalapenos.
• 15 *somtimesi add 1/3 cup corn to the chicken mixture.