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