Enchiladas De Pollo (Paula Deen)

My husband loves these enchiladas and ever since we went on a diet, he has been missing them. The original recipe is from the Paula Deen Celebrates book, but the one I am posting is just for me to try and lighten it up a bit. It's basically every ingredient in the original recipe, but fat free (if possible). It makes to big pans of enchiladas, so you might want to cut this in half

• Ready In: 1 hr 25 mins
• Serves: 12
• Yields: 24 enchiladas

Ingredients

• 4  large boneless skinless chicken breasts
• 1 (8 ounce) package fat free cream cheese, room temp
• 1 (10 3/4ounce)  98% fat-free cream of chicken soup
• 2 (4 ounce)  diced green chilies
• 6  green onions, chopped
• 20 -24  low-carb flour tortillas
• 2 (10 ounce) cans  red enchilada sauce
• 2  cups reduced-fat monterey jack cheese, shredded
• 4  cups reduced-fat cheddar cheese, shredded

Directions

1. Boil chicken breasts, shredding the meat with a fork after cooling.
2. Preheat oven to 250.
3. Spray two 13x9 pans with Pam, then pour a little enchilada sauce to coat the bottom of each pan.
4. Mix together shredded chicken, cream cheese, cream of chicken soup, green chilies (do not drain), and green onions in a large bowl.
5. Put two tablespoons of the chicken mixture on each tortilla, then roll up tortillas and place in pan.
6. Pour the remainder of the enchilada sauce over enchiladas.
7. Sprinkle Monterrey Jack and Cheddar cheeses over enchiladas.
8. Cover pans in foil and bake for 30 minutes, then remove foil and bake 10 more minutes.