Low Fat Chicken Enchiladas - OAMC

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

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

Ingredients

• 2 (10 3/4ounce) 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

1. 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.
2. 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.