Low-Fat Chicken Enchiladas
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 1/2 pounds chicken breast halves, boiled and diced
4 can reduced-fat cream of chicken soup
3 cups fat-free sour cream
1 can (small) green chiles, diced 
1 can (small) black olives (sliced)
3 green onions, sliced (tops and all) (up to 4)
2 packages flour tortillas (small)
2 cups fat free cheddar cheese

Preparation

1 Cook chicken, cut and dice. 2 In large bowl, combine soup chiles, olives, sour cream and green onions. Remove 2 1/2 cups mixture, then add chicken to other mixture. 3 Put chicken mixture into tortillas and roll up- don't fill to full. Put in large pan and spoon remaining soup mixture over the top. Cover with cheddar cheese. 4 Cover with foil and bake at 350 for 40 to 50 minutes or until hot and bubbly.