From the kitchen of Marlene Knewasser
Remove from refrigerator & set aside:
1 pckg Buena Vida Fat Free Tortillas
In a non stick skillet, melt:
1 Tbsp margarine
Add:
1/2 c onion, chopped
1 fresh garlic clove, minced
Cook until tender.
Stir in:
1 (4 oz) can diced green chilies, drained
1/2 c nonfat sour cream
1 (10 3/4 oz) can fat free condensed cream of chicken soup
Mix well.
Reserve 3/4 c of sauce, set aside.
To remaining sauce in skillet, add:
1 1/2 c cooked chicken breast, cubed
1/2 c (2 oz) reduced fat shredded cheddar cheese
Warm tortillas according to directions.
Fill tortillas with chicken mixture.
Roll up.
Place seam side down in ungreased 12×8 dish.
In a small bowl combine:
1/4 c skim milk
reserved sauce
Spoon over rolled tortillas.
Top with: 1/2 c (2 oz) reduced fat shredded cheddar cheese
Bake @ 350 for 30-35 minutes or until bubbly.
Makes 8-10 enchiladas.
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