LIGHTER CHICKEN ENCHILADAS
1 pound boneless skinless chicken breast, poached
2 14 oz. cans cream of mushroom soup
1 onion, chopped
1 green chili, diced
1 12 oz. can evaporated skim milk
8 ounces lowfat cheddar cheese
1 package corn tortilla
1 cup lowfat monterey jack cheese
Preheat oven to 350 degrees. Shred poached chicken and set
aside. Heat rest of ingredients (except cheese and tortillas)
in saucepan and set aside. Spray 9 13 pan with cooking spray.
Heat corn tortilla. Place chicken and sauce down middle. Roll
and place in pan. Pour remaining sauce over top of enchiladas
and top with cheese. Bake until bubbling and lightly brown.