Creamy Chicken Enchiladas

I made the best enchiladas last night!  These were so easy and since I changed the recipe from flour tortillas to corn, it made a lot more than I expected (10, so I froze a second dish, using two 8x8 dishes).  The recipe came from my new favorite cookbook author, Marlene Koch, who takes a recipe and pares down the fat/calories.  You would never know these were so lightened up.  I served these with some refried beans and a copy of Abuelo's mashed potatoes, so good!!!!  Those recipes to follow.   This recipe is the original from Marlene's "Eat What You Love" cookbook.  As I said, I changed the tortillas, using 10 corn tortillas, and then halfing the rest of the ingredients.


CREAMY CHICKEN ENCHILADAS (makes 8 servings)

1 (10 oz) can reduced-fat, reduced-sodium cream of chicken soup
1 cup light sour cream
1 (4 oz) can diced green chilies
8 (8") reduced-carb, high-fiber tortillas
2 cups chopped or shredded cooked chicken
1/2 cup plus 2 Tbsp shredded reduced-fat cheddar cheese (or Mexican Blend)
2 Tbsp low-fat milk
1/2 cup diced green onions

Preheat the oven to 350.  Spray a 13x9 baking pan with cooking spray.

In a medium bowl, mix together the soup, sour cream, and green chilies.

Warm the tortillas by wrapping them in a towel and placing them in the microwave at 50% power for 2 minutes.

Place 1 tortilla on a flat surface (keeping others covered), and spread 2 Tbsp of the soup mixture down the center of the tortilla.  Spread 1/4 cup of the children over the soup mixture and sprinkle 1 Tbsp of the cheese.  Roll the tortilla around the filling (enchilada style) and place into the baking pan, seam side down.  Repeat with the rest of the tortillas.

Add the milk to the remaining soup mixture and spread over the enchiladas.  Sprinkle the remaining 2 Tbsp of the cheese and the green onions over the top.  Cover and bake for 30 minutes.