Light & Creamy Chicken Enchiladas

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 1 cup plain fat-free yogurt
• 1 cup sour cream, reduced fat
• 1 (10 3/4 ounce) can fat free low-sodium cream of chicken soup
• 1 (4 1/2 ounce) can canned diced green chiles, undrained
• 12 flour tortillas
• 1 cup shredded cheddar cheese, reduced-fat (4 oz)
• 1 1/2 cups chicken, cooked & chopped
• 4 medium green onions, sliced (1/4 cup)
• 2 cups lettuce, shredded, if desired
• 1 cup chopped tomato, if desired

Recipe

• 1 heat oven to 350 degrees fahrenheit. spray 13 by 9 inch (3 quart) glass baking dish with cooking spray.
• 2 in medium bowl, mix sour cream, yogurt, soup and chiles.
• 3 spoon about 3 tablespoons sour cream down center of each tortilla. reserve 1/4 cup of the cheese and sprinkle tortillas with remaining cheese, chicken and onions.
• 4 roll up; place in baking dish.
• 5 spoon remaining sour cream mixture over tortillas. cover with foil.
• 6 bake 25 to 30 minutes or until hot and bubbly. sprinkle with reserved 1/4 cup cheese. bake uncovered 5 minutes longer or until cheese is melted. garnish with shredded lettuce and chopped tomatoes.