Low Fat Chicken Enchiladas - OAMC

Name: Low Fat Chicken Enchiladas - OAMC
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 2 enchiladas, 6 serving(s)
Ingredients: 2 (10 3/4 ounce) cans low-fat cream of chicken soup; 1/2 pint fat free sour cream; 1/2 teaspoon minced garlic clove; 1 (4 ounce) can diced green chilies; 3 -4 chicken breasts, cooked and diced; 3 cups fat-free cheddar cheese; 1 dozen flour tortilla

Submitted by Chef #1327323

"A lighter version of the Chicken Enchiladas - haven't tried it with the alternatives, but I will this week."

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Ready In:: 1hr 15mins
Ingredients:: 7
Yields:: 2 enchiladas
Serves:: 6

ingredients

2 (10 3/4 ounce) cans low-fat cream of chicken soup
¹⁄₂ pint fat free sour cream
¹⁄₂ teaspoon minced garlic clove
1 (4 ounce) can diced green chilies
3 -4 chicken breasts, cooked and diced
3 cups fat-free cheddar cheese
1 dozen flour tortilla

directions

Mix first 5 ingredients and 1 cup of cheese together in a large bowl. Spoon into a 1 gallon freezer bag and lay flat to freeze.Freeze the tortillas separately for this easy dinner. Include recipe for quick and easy reference.
To prepare: Thaw chicken mix and tortillas. Spoon a bit of the chicken mixture into each tortilla. Roll up and place side by side in a 9x13-inch baking pan. Pour remaining mixture over enchiladas and sprinkle with cheese. Bake covered 30 minutes at 350°F.