Light and Easy Chicken Enchiladas
- In large nonstick skillet, heat oil over medium-high heat. Add chicken and onion; cook stirring frequently until chicken is no longer pink, about 4 to 5 minutes.
- Stir in soup, green chiles, and sour cream.
- Spoon 1/2 cup filling down center of each tortilla; roll tortillas around filling. Place tortillas, seam-side down, in 9x13 inch baking dish that has been lightly coated with no-stick cooking spray.
- Pour enchilada sauce over top and sprinkle with cheese. Cover and bake in 375F oven until bubbly around edges and center is hot, about 25 to 30 minutes.