• Cooking Time:
  • Servings:
  • Preparation Time:


  • 4 chicken breasts, Boned & cooked
  • 2 cans reduced-fat cream of mushroom soup
  • Non-fat cooking spray
  • 1 1/2 cups evaporated skim milk
  • 1 tsp. garlic powder
  • 1 can green chilies, drained & chopped
  • 8 oz. fat-free cream cheese
  • 1 pkg. fat-free flour tortillas
  • salt & pepper to taste
  • 8 oz. fat-free cheese, grated


  • Spray a non-stick pan with cooking spray. Place chicken in skillet & cook until done. Add
  • a small amount of water if necessary. Chop cooked chicken into small pieces. Combine
  • soup, milk, chilies, garlic powder, salt, & pepper in a saucepan. Heat over medium & set
  • aside. Spray 9x13 pan with cooking spray. Heat tortillas in microwave until barely warm.
  • Place some chicken in the center of each warmed tortilla. Add some of the heated sauce &
  • a strip of cream cheese to each one. Roll & place in prepared dish. Pour remaining sauce
  • over enchiladas & top with grated cheese. Bake in preheated 350° oven for 30 minutes or
  • until cheese is bubbly.


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