Sour Cream Chicken Enchiladas

Wonderful, lighter, flavorful, family-friendly, easy recipe. I "stole" this recipe from Liz Papa. This recipe has stood the test of time, and I have modified it (modifications listed after ingredient) to decrease the preparation time, and lessen the fat/calories, while not sacrificing any flavor! It is a family and friend favorite! I usually double this recipe. Freezes and re-heats perfectly! Enjoy!

• Ready In: 40 mins
• Yields: 10 enchiladas

Ingredients

• 2  cups chicken breasts, cooked and shredded (I ALWAYS substitute with 2 9oz. boxes of Tyson Time Trimmers Southwestern Chicken Breasts Strips, re)
• 1 (10 3/4ounce) can  fat-free cream of chicken soup
• 3⁄4 cup skim milk
• 1⁄3 cup scallion, chopped
• 1  tablespoon fresh ground pepper (to taste)
• 1 (4 ounce) can diced green chilies
• 1  cup fat free sour cream
• 10  fat free tortillas (I use Buena Vida brand)
• 2  cups low-fat monterey jack pepper cheese (I use Sargento's Light 4 Cheese Mexican Shredded Cheese)

Directions

1. Heat oven to 350°F.
2. Bring soup, milk, scallions and pepper to boil.
3. Remove from heat.
4. Add green chilies and sour cream and set aside.
5. In a 9x13 pan, spray lightly with fat free oil (like Pam), pour enough of the soup mixture into the pan to cover the bottom.
6. Set remaining soup mixture aside.
7. Take one tortilla, spread chicken and a small amount of cheese down the middle.
8. Roll and place into pan.
9. Repeat until tortillas are gone.
10. Pour rest of soup mixture over the top of the tortillas and spread any remaining cheese over the top.
11. Bake uncovered for 30 minutes at 350°F.