Enchiladas de Pollo

This is adapted from cooking light annual recipes. My family enjoys this sauce over canned.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  lb boneless skinless chicken breast, cut into bite sized pieces
• 1⁄2 cup  chopped onion
• 2⁄3 cup skim milk
• 1⁄4 cup  chopped cilantro
• 1⁄4 cup Egg Beaters egg substitute
• 1⁄8 teaspoon salt
• 1 (14 1/2ounce) can diced tomatoes with mild green chilies
• 1 -2  cup  shredded cheese (I use fat free mozzarella)
• 8  6-inch tortillas (I use fat free)
•  fat free sour cream, for topping
•  cooking spray

Directions

1. Preheat oven for 375°.
2. Spray a large skillet with cooking spray and add chicken and onions.
3. Cook over medium heat for about 10 minutes or until chicken is no longer pink.
4. In a food processor, add milk, cilantro, egg, salt and canned tomatoes blending until smooth.
5. Place tortillas in paper towel and microwave on power level 5 (50%) for about 45 seconds to soften them for easier filling.
6. Fill each tortilla with about 1/2 cup filling and shredded cheese; roll tightly.
7. Place them in a 13 x 9 baking dish.
8. Pour sauce over enchiladas.
9. Cover and bake for 20 minutes.
10. Uncover and sprinkle cheese over the top and bake an additional 5 minutes or until cheese is melted.