2 cups nonfat sour cream
2 (10 3/4-ounce) cans fat-free cream of chicken soup
1 onion, chopped
1 (4-ounce) can chopped green chilies
3 cups cooked, diced skinless chicken breasts
1 1/2 cups shredded, reduced-fat Mexican-blend cheese, divided
1 cup frozen corn (optional)
12 flour tortillas
1 (10-ounce) can enchilada sauce
1/4 cup chopped green onions
1. Preheat oven 350°F. Coat 13 × 9 × 2-inch baking dish with nonstick cooking spray.
2. In large bowl, combine sour cream, soup, onion, and green chilies. Mix well. In another bowl, combine chicken, 1 cup cheese, and corn. Add about one-third of the sour cream mixture and mix well.
3. Spoon chicken mixture onto a tortilla, roll and place seam-side down in prepared pan. Repeat with remaining tortillas. Spoon remaining sour cream mixture evenly on top of filled tortillas. Sprinkle with remaining cheese and top with enchilada sauce.
4. Cover with foil and bake 20 minutes or until well heated. Remove foil and sprinkle with the green onions. Cook 5 more minutes before serving.
Makes 12 enchiladas
Calories from fat 25%
Fat 8 g
Saturated Fat 3 g
Cholesterol 49 mg
Sodium 670 mg
Carbohydrate 31 g
Dietary Fiber 2 g
Sugars 5 g
Protein 20 g
Diabetic Exchanges: 2 starch, 2 lean meat