Cheesy Chicken Enchiladas-cooking Light

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 2 1/2 cups cooked chicken breasts, chopped
• 2 cups preshredded reduced-fat 4-cheese mexican blend cheese
• 1 2/3 cups plain low-fat yogurt
• 1/3 cup butter, melted
• 1/4 cup onion, chopped
• 1 garlic clove, minced
• 1/4 teaspoon black pepper
• 1 (10 ounce) can condensed reduced-fat reduced-sodium cream of chicken soup
• 1 (4 1/2 ounce) can chopped green chilies, drained
• 8 (8 inch) flour tortillas
• 1 tablespoon canola oil
• cooking spray
• 1/2 cup finely shredded reduced-fat sharp cheddar cheese
• 1/4 cup green onion, chopped

Recipe

• 1 preheat oven to 350°.
• 2 combine the first 9 ingredients in a large bowl. remove 1 cup of mixture and set aside.
• 3 spray 13 by 9 inch baking dish with cooking spray.
• 4 heat a large skillet over medium heat. oil both side of one tortilla and heat in skillet for 5 seconds per side. remove from pan and place 1/2 cup of chicken mixture in the middle of tortilla. roll tortilla jelly roll style and and place seamside down into the baking dish. repeat with remaining 7 tortillas.
• 5 spread the reserved 1 cup of chicken mixture over the tortillas.
• 6 cover and bake for 20 minutes.
• 7 uncover, spread with cheddar cheese and green onions, and bake for 5 additional minutes.